Rich and Spicy Pork Belly Kimchi Stew Recipe
A Rice Lover’s Dream: Pork Belly Kimchi Stew
Transform your aged kimchi into a flavorful and hearty pork belly kimchi stew. The savory richness of the pork belly perfectly complements the tangy kimchi, creating a dish that’s guaranteed to make you reach for another bowl of rice. This recipe provides detailed, step-by-step instructions and helpful tips, making it easy for even beginner cooks to achieve delicious results.
Main Ingredients
- 600g Pork Belly (whole cut, or use pork neck/shoulder)
- 1/4 head Aged Kimchi (approx. 500g)
- 1/2 Onion (thickly sliced)
- 1 Korean Green Chili Pepper (finely chopped)
- 1/2 Scallion (obliquely sliced)
Pork Belly Marinade
- 3 Tbsp Rice Wine (or Mirin, for odor removal)
- 1 Tbsp Minced Garlic
- 0.3 Tbsp Ginger Powder (or 1/2 Tbsp ginger juice)
- Pinch of Black Pepper
Stew Seasoning
- 1/2 Cup Sugar (adjust to taste)
- 1/2 Cup Soy Sauce for Soup (adjust based on kimchi’s saltiness)
- 0.5 Tbsp Doenjang (fermented soybean paste, for depth)
- 1 Tbsp Salted Shrimp (with brine, adjust seasoning carefully)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- 600ml Water (approx. 3 cups)
- 3 Tbsp Rice Wine (or Mirin, for odor removal)
- 1 Tbsp Minced Garlic
- 0.3 Tbsp Ginger Powder (or 1/2 Tbsp ginger juice)
- Pinch of Black Pepper
Stew Seasoning
- 1/2 Cup Sugar (adjust to taste)
- 1/2 Cup Soy Sauce for Soup (adjust based on kimchi’s saltiness)
- 0.5 Tbsp Doenjang (fermented soybean paste, for depth)
- 1 Tbsp Salted Shrimp (with brine, adjust seasoning carefully)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- 600ml Water (approx. 3 cups)
Cooking Instructions
Step 1
We’re using 600g of whole pork belly. A cut with a good balance of fat and meat will yield the most tender and flavorful results. If using a whole piece, cut it into 4 portions that fit your pot. Pork belly can have a tough membrane or excess blood, so trim those off gently before marinating. However, don’t remove too much fat, as it contributes to the rich flavor.
Step 2
To tenderize the meat and remove any unwanted odors, pour 3 tablespoons of rice wine (or mirin) evenly over the pork belly.
Step 3
Add 0.3 tablespoons of ginger powder to further eliminate any gamey smell. If you don’t have ginger powder, you can substitute it with 1/2 tablespoon of fresh ginger juice.
Step 4
Incorporate 1 tablespoon of minced garlic. This is crucial for neutralizing pork odors and adding a savory base.
Step 5
Finally, sprinkle a pinch of black pepper. Gently massage the marinade into the pork belly with your hands. Let it marinate for about 10 minutes; this will help the meat become more tender and absorb flavors better.
Step 6
Now, let’s prepare the flavorful broth for our kimchi stew. Pour 600ml of water (about 3 cups) into the pot.
Step 7
Add 1/2 cup of sugar (using a standard measuring cup) to balance the sourness of the kimchi and add a touch of sweetness. You can adjust this amount according to your preference.
Step 8
Pour in 1/2 cup of soy sauce for soup (using a standard measuring cup) to add a deep umami flavor. Remember to adjust this based on how salty your kimchi is.
Step 9
For an extra layer of savory and refreshing taste, add 1 tablespoon of salted shrimp, including its brine. Salted shrimp is key for seasoning, so taste your kimchi first and adjust the amount accordingly.
Step 10
Add a small amount, 0.5 tablespoon, of doenjang (fermented soybean paste). This paste is excellent for masking pork odors and adds a wonderful depth of flavor to the stew.
Step 11
Combine all the prepared seasoning ingredients in the pot and mix well to create the stew base. A little doenjang works wonders for eliminating porky smells! Since kimchi can vary greatly in saltiness, always taste and adjust the seasoning, especially the salted shrimp, before serving.
Step 12
Prepare the vegetables that will enhance the kimchi stew’s flavor. Thickly slice half an onion. Finely chop one Korean green chili pepper for a pleasant heat, and slice half a scallion diagonally. Having these prepped beforehand makes the cooking process much smoother.
Step 13
Now, let’s assemble the stew. Place the aged kimchi (1/4 head) at the bottom of the pot. Arrange the marinated pork belly pieces on top of the kimchi. Try to layer the pork slices without overlapping them, ensuring they cook evenly and absorb the flavors well.
Step 14
Pour the prepared seasoning broth evenly over the kimchi and pork belly. Ensure there’s enough liquid to partially submerge the ingredients.
Step 15
Distribute the sliced onions and chopped green chili peppers over the pork and kimchi.
Step 16
Sprinkle 3 tablespoons of gochugaru (Korean chili flakes) over the top for that characteristic spicy kick. Adjust the amount based on your preferred level of heat.
Step 17
Once all ingredients are in the pot, turn the heat to high and bring the stew to a rolling boil. Once it starts boiling vigorously, reduce the heat slightly.
Step 18
As it boils, use a spoon to scoop up some of the broth and gently stir it to dissolve the gochugaru, ensuring a smooth, even color. Stir the stew to prevent the chili flakes from clumping.
Step 19
Now, add the sliced scallions on top of the stew.
Step 20
Lower the heat to medium, cover the pot, and let the stew simmer gently until everything is tender. This slow cooking process allows the pork to become incredibly tender and the kimchi to develop a deep, complex flavor. It’s important to lift the lid occasionally and stir the ingredients to prevent them from sticking to the bottom of the pot. Also, check the pork for doneness and the kimchi for tenderness. Taste the broth and adjust the seasoning with more salted shrimp or soy sauce if needed, as the saltiness of kimchi can vary greatly.
Step 21
Your delicious pork belly kimchi stew is ready when the pork is tender and infused with flavor, and the kimchi is soft and stewed. Enjoy the fantastic combination of tender pork and rich kimchi. This stew is especially comforting and warming during the winter months.
Step 22
Enjoy your perfectly cooked Pork Belly Kimchi Stew! Best served with a hot bowl of rice.
