Smoked Duck and Pork Belly Kimchi Stew: Flavor Boost with Leftover Meats!
Introducing ‘Smoked Duck and Pork Belly Kimchi Stew,’ a recipe that uses leftover smoked duck and pork belly to create a deeply flavorful and rich dish. It’s a true rice-stealing delicacy!
This kimchi stew brings together smoked duck and pork belly from your fridge with crisp kimchi for a fantastic taste experience. Enjoy a hearty and delicious meal with simple ingredients!
Main Ingredients- Pork belly 200g
- Smoked duck 100g
- Radish 1/3 medium (approx. 150-200g)
- Kimchi 10 leaves (well-fermented kimchi recommended)
Seasoning Ingredients- Doenjang (Soybean Paste) 1 Tbsp
- Oligodang (Oligosaccharide) 2 Tbsp (or corn syrup)
- Soy sauce 3 Tbsp
- Mirin (Cooking Wine) 1 Tbsp
- Gochugaru (Red Pepper Flakes) 4 Tbsp (adjust to spice preference)
- Black pepper to taste
- Salt 0.5 Tbsp (adjust based on kimchi’s saltiness)
- Doenjang (Soybean Paste) 1 Tbsp
- Oligodang (Oligosaccharide) 2 Tbsp (or corn syrup)
- Soy sauce 3 Tbsp
- Mirin (Cooking Wine) 1 Tbsp
- Gochugaru (Red Pepper Flakes) 4 Tbsp (adjust to spice preference)
- Black pepper to taste
- Salt 0.5 Tbsp (adjust based on kimchi’s saltiness)
Cooking Instructions
Step 1
First, prepare the radish, which will form the base of your kimchi stew. Slice about 1/3 of a medium radish into approximately 0.5cm thick rounds and arrange them tightly to cover the bottom of your pot. The radish will soften as it cooks, releasing a natural sweetness and a refreshing flavor to the broth.
Step 2
Next, cut the 200g of pork belly into bite-sized pieces (about 2-3cm) and layer them over the radish without overlapping. Then, generously top the pork belly with about 10 leaves of well-fermented kimchi, also cut into manageable pieces. You can adjust the amount of kimchi based on how ripe it is.
Step 3
Finally, arrange the 100g of smoked duck attractively on top of the kimchi. The smoky aroma from the duck will add a deeper, richer dimension to the overall flavor of the stew.
Step 4
Now, let’s make the delicious seasoning paste. In a small bowl, combine 1 Tbsp Doenjang, 2 Tbsp Oligodang, 3 Tbsp soy sauce, 1 Tbsp Mirin, 4 Tbsp Gochugaru, 0.5 Tbsp salt, and a pinch of black pepper. Mix well until the paste is smooth. If your kimchi is very sour or salty, you may want to reduce the amount of salt.
Step 5
Evenly spread the prepared seasoning paste over the ingredients in the pot. Then, pour in enough water to cover the ingredients generously (about 2-3 standard cups). Start cooking over high heat.
Step 6
Once the water comes to a rolling boil, let it simmer over high heat for about 20 minutes. This initial boiling allows the flavors to meld and the radish to soften. After 20 minutes, reduce the heat to medium and cover the pot with a lid.
Step 7
Continue to simmer gently over medium heat with the lid on for about 30 more minutes. This slow simmering allows all the ingredients to fully meld, creating a deep and rich kimchi stew. If the stew becomes too dry during cooking, feel free to add a little more water. Enjoy your delicious Smoked Duck and Pork Belly Kimchi Stew served hot with rice!
