Kimchi Pork Belly Stew with Aged Kimchi (Sumi’s Side Dish Style)
The ultimate harmony of deeply flavored aged kimchi and tender pork belly! #AgedKimchiPorkStew #SumiSideDish #KimchiStew #PorkRecipe
Introducing a magical aged kimchi and pork belly stew recipe that will make you devour a bowl of rice in no time! This dish brings together the delightful tang of well-fermented aged kimchi and succulent pork belly. While kimchi stew is always a favorite, this version truly shines when your appetite wanes, especially during warmer seasons. You get to enjoy both the delicious meat and the crisp, flavorful kimchi. The taste of this stew, served over freshly steamed rice, is so good, we’re sure even Muk-se-yun would fall in love with it! Experience the true charm of kimchi stew with this recipe and create a wonderful meal.
Main Ingredients- Pork belly 400g
- Aged kimchi 1/2 head (or well-fermented kimchi)
- Minced garlic 3 Tbsp
- Green onion 1 stalk
- Onion 1/2
- Perilla oil 2 Tbsp
- Plum extract 2 Tbsp
- Natural seasoning broth 1L (or anchovy-kelp broth, water)
Cooking Instructions
Step 1
First, prepare the vegetables for the aged kimchi and pork belly stew. Cut the green onion into large, 2-3 cm pieces, and thinly slice the onion. These vegetables will be added later to prevent them from becoming too soft.
Step 2
The pork belly is about 400g. This amount is enough to make a delicious stew.
Step 3
Make score marks on both sides of the pork belly. This will help the seasoning penetrate deep into the meat, making it much more flavorful.
Step 4
Gently unfold the aged kimchi leaves, ensuring they are ready to absorb flavor. Just like how you fill each cabbage leaf with kimchi filling during the kimchi-making process, tuck the scored pork belly pieces between the aged kimchi leaves, layering them. This way, the sourness of the aged kimchi will infuse perfectly into the pork.
Step 5
Now, arrange the aged kimchi and pork belly snugly in a pot or Dutch oven. Pour in 1L of natural seasoning broth (or anchovy-kelp broth, or plain water). It’s good to have enough broth to cover the ingredients. Finally, add a generous amount of minced garlic.
Step 6
Drizzle in 2 Tbsp of perilla oil for a nutty aroma. If you don’t have perilla oil, you can substitute it with sesame oil.
Step 7
Although not included in the original recipe, I’ve added 2 Tbsp of plum extract to remove any potential funkiness from the aged kimchi and enhance its savory depth. It blends well with the sourness of the kimchi, elevating the flavor. Once all ingredients are in, cover the pot and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently until tender. Simmer for about 20-30 minutes.
Step 8
When the aged kimchi turns a clear, translucent color and the broth has reduced by about half, it’s almost ready. At this point, add the prepared green onions and sliced onions and let it simmer for a little longer. Cook until the vegetables are softened and tender.
Step 9
Your delicious aged kimchi and pork belly stew is complete! Try tearing apart the layered pork belly and tender kimchi, then rolling them up together. The sweet green onions and onions that cooked in the stew are also a delightful treat. Serve it over freshly steamed rice for a truly satisfying meal!
