Rich Pork Belly Kimchi Stew Recipe
Flavorful Pork Belly Kimchi Stew: The Ultimate Home-Cooked Meal!
This recipe features a hearty Kimchi stew simmered with generous amounts of pork belly and well-fermented kimchi. It’s a rice-thief dish, boasting a deep, rich flavor profile where the savory notes of the pork blend perfectly with the tangy spice of the kimchi. It’s ideal for cold days or as a hangover cure. We’ve included detailed steps and helpful tips to make it easy for anyone to follow. Enjoy a satisfying meal tonight!
Main Ingredients- 500g thick-cut pork belly, cut into bite-sized pieces
- 1/2 head of well-fermented aged kimchi, seeds removed and chopped
- 1 fresh green onion, sliced diagonally
Seasoning & Broth- 1 Tbsp gochujang (Korean chili paste), for a deep, non-bitter flavor
- 2 Tbsp gochugaru (Korean chili flakes), for spiciness and color
- 2 Tbsp guk-ganjang (Korean soup soy sauce) or regular soy sauce, for umami
- 1 Tbsp minced garlic, to enhance the aroma
- Pinch of black pepper, to remove gamey odors and add flavor
- 2-3 Tbsp oligosaccharide or corn syrup, for a subtle sweetness that maximizes flavor
- 4-5 cups water or anchovy-kelp broth
- 1 Tbsp gochujang (Korean chili paste), for a deep, non-bitter flavor
- 2 Tbsp gochugaru (Korean chili flakes), for spiciness and color
- 2 Tbsp guk-ganjang (Korean soup soy sauce) or regular soy sauce, for umami
- 1 Tbsp minced garlic, to enhance the aroma
- Pinch of black pepper, to remove gamey odors and add flavor
- 2-3 Tbsp oligosaccharide or corn syrup, for a subtle sweetness that maximizes flavor
- 4-5 cups water or anchovy-kelp broth
Cooking Instructions
Step 1
First, gently shake off any excess kimchi paste from the aged kimchi, then chop it into manageable, bite-sized pieces (about 3-4 cm). Using well-fermented, sour kimchi will result in a deeper flavor.
Step 2
Cut the fresh pork belly into bite-sized pieces, similar in size to the chopped kimchi (about 3-4 cm). The pork belly will add a delicious savory richness that elevates the stew.
Step 3
Finally, wash the green onion and slice it diagonally, including both the white and green parts. Slicing it diagonally makes it visually appealing in the stew and adds a refreshing taste that balances the richness.
Step 4
In a bowl, combine the chopped pork belly and kimchi. Add all the seasoning ingredients (gochujang, gochugaru, soy sauce, minced garlic, black pepper, and oligosaccharide). Gently mix everything together with your hands, ensuring the seasonings coat the pork and kimchi evenly. Marinating them beforehand allows the flavors to penetrate deeply, resulting in a tastier stew.
Step 5
Heat a pot over high heat and add the marinated pork belly and kimchi. Sauté for about 4-5 minutes until the pork belly renders its fat and the ingredients are lightly browned. This step is crucial for developing a richer flavor. Stir occasionally to prevent sticking.
Step 6
Once the ingredients are well-sautéed, pour in the water or broth. Using broth will make the stew significantly more flavorful and complex. Bring to a rolling boil over high heat with the lid off and simmer for 10-15 minutes, allowing the kimchi to soften and the broth to become rich and concentrated.
Step 7
When the kimchi is tender and the broth has reduced, add the diagonally sliced green onions and simmer for another 5 minutes. Taste the stew and adjust the seasoning: add a little salt if it’s too bland, or a tiny pinch of sugar if it’s too salty, to balance the flavors. You can also add extra chili peppers or tofu at this stage if desired.
Step 8
The rich, savory flavor of the pork belly has perfectly infused into the well-fermented kimchi, creating a deeply flavorful and satisfying pork belly kimchi stew! Serve it piping hot with a bowl of rice. It’s a magical dish that will have you finishing your rice in no time, even on days when you don’t have much appetite.