Tender Pork Belly and Aged Kimchi Stew (Tong Ogyeopsal Muk-eunji Kimchi-jjim)
Kimchi Stew Recipe / Pork Belly Aged Kimchi Stew
A flavorful kimchi stew made with whole pork belly, featuring its chewy skin. You don’t need many seasonings; just broth and kimchi juice are enough to create a deeply savory and satisfying stew. This dish combines the tangy fermented notes of aged kimchi with the rich flavor of pork belly, making it a perfect comfort food.
Ingredients- 1/4 head of well-fermented aged kimchi (approx. 500g)
- 600g whole pork belly (ogyeopsal)
- 1 liter water
- 3 bouillon cubes (or 1 liter anchovy-kelp broth)
- 1/2 ladle of aged kimchi juice
- 1 tablespoon gochugaru (Korean chili flakes)
- A pinch of black pepper
Cooking Instructions
Step 1
Start by preparing your main ingredients. You’ll need about 1/4 head of well-fermented aged kimchi (around 500g) and 600g of whole pork belly, known for its delightfully chewy skin. Cut the aged kimchi into bite-sized pieces, about 5cm wide. Rinse the pork belly briefly under cold water to remove any excess blood and prepare it to be placed at the bottom of the pot.
Step 2
Next, add the aged kimchi juice to enhance the stew’s depth of flavor. Ladle about half a ladleful of the tangy liquid from your aged kimchi container into the pot. This flavorful juice is key to unlocking the rich taste of the kimchi stew.
Step 3
Now, combine all the ingredients in your pot to begin the cooking process. Place the cut aged kimchi and the whole pork belly into the pot, followed by the kimchi juice you just added. Pour in 1 liter of water generously, ensuring all the ingredients are submerged. Bring this mixture to a boil over high heat.
Step 4
To build a richer broth, add 3 bouillon cubes. Using bouillon cubes is a convenient way to add deep savory notes. Alternatively, if you prefer to use homemade broth, substitute the water with 1 liter of anchovy-kelp broth. If using homemade broth, you might need to season it further with a bit of tuna extract or soy sauce for Korean dishes (guk-ganjang) to achieve the desired saltiness.
Step 5
Add 1 tablespoon of gochugaru (Korean chili flakes) for a touch of spiciness and a vibrant red color. Stir everything together well. As the stew cooks, occasionally skim off any foam or impurities that rise to the surface using a spoon; this will result in a clearer and more refined broth. This step helps the ingredients meld beautifully as they simmer.
Step 6
Reduce the heat to medium-low, cover the pot with a lid, and let the stew simmer gently for about 30 minutes. During this time, the pork belly will become tender and succulent, while the aged kimchi will absorb all the flavors, developing a deep, satisfying taste. It’s a good idea to check the stew occasionally and ensure it doesn’t dry out too much.
Step 7
After 30 minutes of simmering, the pork belly should be fork-tender, and the broth will have reduced to a nice consistency. This is almost ready! Sprinkle a pinch of black pepper over the stew to enhance its aroma and flavor. Taste the stew and adjust seasoning if necessary – you can add a little more kimchi juice if it’s not salty enough, or consider it perfectly seasoned if it matches your preference.
Step 8
Finally, cut the tender pork belly into bite-sized pieces and arrange them attractively in a serving bowl. This delicious Tong Ogyeopsal Muk-eunji Kimchi-jjim is guaranteed to be a hit with a bowl of rice! Enjoy the harmonious blend of chewy pork belly and deeply flavorful, tangy aged kimchi.
