Rich and Flavorful Pork Belly Kimchi Stew Recipe
Pork Belly Kimchi Stew That’s Delicious Anytime
Here’s a pork belly kimchi stew made with simple ingredients that delivers a rich and deep flavor. It’s a rice thief!
Main Ingredients- Napa Cabbage Kimchi (well-fermented aged kimchi) 1/4 head
- Pork Belly 400g
- Thick Green Onion 1 stalk
Seasoning and Broth- Minced Garlic 1 Tbsp
- Anchovy Kelp Broth 3 cups (or rice water)
- Kimchi Brine 1/2 cup
- Sugar 1/2 Tbsp (to adjust aged kimchi’s sourness)
- Minced Garlic 1 Tbsp
- Anchovy Kelp Broth 3 cups (or rice water)
- Kimchi Brine 1/2 cup
- Sugar 1/2 Tbsp (to adjust aged kimchi’s sourness)
Cooking Instructions
Step 1
The key to a delicious kimchi stew is ‘well-fermented kimchi’. Using aged kimchi that has been fermented for over 6 months will give you a much deeper and richer flavor. If you don’t have aged kimchi, regular napa cabbage kimchi will work, but you might miss out on the unique umami of aged kimchi. For the kimchi, lightly brush off the filling before using. This makes the stew broth cleaner while allowing the kimchi flavor to penetrate well. By tucking slices of pork belly between the kimchi leaves, the meat absorbs the kimchi seasoning better, creating a more delicious harmony.
Step 2
Prepare the kimchi brine, which will add umami to your stew. This brine plays a crucial role in determining the overall taste of the stew.
Step 3
Roughly chop the thick green onion. The fragrant green onion will enhance the flavor of the kimchi stew.
Step 4
Prepare the anchovy kelp broth (or rice water). It’s convenient to make a large batch beforehand and freeze it for later use. The broth serves as the base for the kimchi stew, adding a deeper flavor.
Step 5
Now, layer the prepared kimchi and pork belly in a pot. Add the roughly chopped green onion as well.
Step 6
Pour in the prepared kimchi brine and broth evenly. Ensure the ingredients are mostly submerged.
Step 7
Add the minced garlic to eliminate any gamey smell and enhance the aroma.
Step 8
Start by simmering over medium heat. Once the broth begins to boil, reduce the heat to low, cover with a lid, and let it simmer gently for about 50 minutes. If your kimchi is too sour or not fermented enough, add about 1/2 tablespoon of sugar at this stage to adjust the sourness. If you prefer a sweetness similar to restaurant-style kimchi stew, you can add 1 tablespoon of sugar. (I didn’t add sugar because my kimchi wasn’t aged.) After about 30 minutes of simmering, lift the lid to check the liquid level. If it seems too low and is at risk of burning, add a little water.
Step 9
The true charm of pork belly kimchi stew lies in how incredibly tender and soft the kimchi becomes after stewing, and the experience of taking out a whole piece of kimchi to enjoy with rice. Savor the deep flavor of the well-stewed kimchi and the tenderness of the pork belly!
