Rich and Spicy Pork Belly Kimchi Stew
Pork Belly Kimchi Stew
A hearty and spicy kimchi stew seasoned with salted shrimp for a deep, rich flavor. This magical kimchi stew is a family favorite that makes you devour a bowl of rice in no time, even with just a few side dishes!
Main Ingredients- 1/3 head of aged/fermented kimchi
- 400g pork belly (recommended)
- 1/3 block of firm tofu
- 1/2 onion
- 2 Cheongyang chili peppers (spicy Korean peppers)
- 2 stalks of green onion
- 1 dashima (kelp) and anchovy broth pack
Seasoning & Others- 1 Tbsp red chili powder (gochugaru)
- 1 Tbsp soy sauce
- 0.5 Tbsp brown sugar
- 1 Tbsp fish sauce (anchovy/tuna extract)
- 0.5 Tbsp minced garlic
- 3 Tbsp perilla oil (or sesame oil)
- 1 Tbsp salted shrimp (with brine)
- A pinch of black pepper
- 1 Tbsp red chili powder (gochugaru)
- 1 Tbsp soy sauce
- 0.5 Tbsp brown sugar
- 1 Tbsp fish sauce (anchovy/tuna extract)
- 0.5 Tbsp minced garlic
- 3 Tbsp perilla oil (or sesame oil)
- 1 Tbsp salted shrimp (with brine)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients for your kimchi stew. Starting your cooking with clean ingredients makes the process more enjoyable!
Step 2
Slice the onion into thick strips. Cut the Cheongyang chili peppers and green onions diagonally. Dice the firm tofu into bite-sized pieces, about 2cm cubes.
Step 3
Gently shake off excess liquid from the aged kimchi and cut it into roughly 3-4cm pieces, suitable for one bite. Cutting it too small might cause it to break down too much during cooking, so aim for a moderate size.
Step 4
Pour about 800ml (approximately 4 cups) of water into a pot and add the broth pack. Bring to a boil over high heat for about 10 minutes to create a flavorful base broth. Remember to remove the broth pack later.
Step 5
While the broth is simmering, heat 3 tablespoons of perilla oil in the pot. Add the chopped kimchi and sprinkle 0.5 tablespoon of brown sugar. Stir-fry over medium-low heat until the kimchi softens and its sourness mellows. Once the kimchi is tender, add the pork belly and 1 tablespoon of soy sauce. Sauté until the pork changes color. Then, pour in the prepared broth, bring to a boil, reduce the heat to medium, and simmer for another 10 minutes.
Step 6
Once the kimchi and pork are sufficiently cooked, add the seasonings: 0.5 tablespoon minced garlic, 1 tablespoon red chili powder, 1 tablespoon fish sauce, and 1 tablespoon salted shrimp (including its brine) to adjust the flavor. Add the sliced onion and tofu at this stage. Salted shrimp is a secret ingredient that adds a wonderful umami depth to kimchi stew, so don’t skip it!
Step 7
Finally, add the diagonally sliced Cheongyang chili peppers and green onions for a burst of fresh aroma. Adding the vegetables at the end prevents them from becoming overly soft and mushy during prolonged cooking.
Step 8
Simmer for a few more minutes, then finish with a sprinkle of black pepper. Your delicious, spicy, and rich pork belly kimchi stew is now ready! Enjoy it piping hot with a bowl of rice.
Step 9
Tip: While it’s common to sauté meat first and add kimchi later, if your kimchi is very sour, frying the kimchi first until its sourness reduces can result in a deeper, smoother broth. This recipe utilizes the method of stir-frying the kimchi first to enhance the richness of the stew.
