Spicy Pork Belly and Aged Kimchi Stew (Samgyeopsal Muk-eunji Kimchi Jjigae)
Easy Recipe for Delicious Pork Belly and Aged Kimchi Stew
A hearty and spicy Kimchi Jjigae made with succulent pork belly and deeply flavorful aged kimchi. This stew is incredibly satisfying, offering a rich broth that’s perfect for a comforting meal.
Main Ingredients- Pork Belly, cut into bite-sized pieces: 2 cups (measured with a paper cup, approx. 200g)
- Well-fermented Aged Kimchi, chopped: 3 cups (measured with a paper cup, approx. 300g, including juice)
Cooking Instructions
Step 1
First, cut the pork belly into bite-sized pieces, about 2-3 cm. If your aged kimchi is in large pieces, chop it into manageable sizes. Don’t discard the kimchi juice; it adds great flavor!
Step 2
Heat a pot or deep pan over medium heat. Add the sliced pork belly and chopped aged kimchi. Stir-fry them together until the pork belly releases its fat and the kimchi softens, releasing a savory aroma. This should take about 3-5 minutes.
Step 3
Once the pork belly and kimchi are well combined and slightly softened, add 1 Tbsp of soy sauce and 1 Tbsp of mirin (or cooking wine). Continue to stir-fry for another minute to enhance the umami and eliminate any porky odor.
Step 4
Next, add 1 Tbsp of gochugaru (Korean chili flakes) and 1 Tbsp of minced garlic (or sliced garlic). Stir well to coat everything with the spices. Sauté for 1-2 more minutes, being careful not to burn the chili flakes. The gochugaru will toast in the fat, deepening the color and flavor.
Step 5
When the pork belly turns opaque white and is cooked through, pour in enough water or broth to generously cover all the ingredients. The amount of liquid might vary depending on how much juice your kimchi has.
Step 6
Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium. Season the stew with saeu-jeot (salted fermented shrimp) and its brine to your liking. Saeu-jeot is key for that authentic Korean kimchi jjigae flavor, so add it gradually and taste as you go.
Step 7
For an extra layer of flavor, you can add a tiny splash of vinegar (about 1/2 tsp) at this stage. It complements the natural tanginess of the aged kimchi and adds a subtle bright note to the broth. (Optional step)
Step 8
Continue to simmer the stew over medium heat, with the lid slightly ajar, for about 10 minutes. This allows the flavors of the kimchi and pork belly to meld beautifully into the broth. Skim off any foam that rises to the surface for a cleaner taste.
