Rich & Flavorful Aged Kimchi Pork Stew (Muk Eun Ji Kimchi Jjim)
How to Make Delicious Aged Kimchi Pork Stew with Pork Belly
We’re making a mouthwatering Aged Kimchi Pork Stew, made even more delicious with the umami of aged kimchi! This dish is a guaranteed hit, perfect for any occasion.
Main Ingredients- Pork Belly 1 pack (approx. 300-400g)
- Aged Kimchi 10 leaves
- Kimchi Brine 1 cup (200ml)
- Onion 1 (medium)
- Chili Peppers (like Cheongyang or red) 3-4
- Scallions 2
- Broth (anchovy-kelp or rice water) 400ml
Cooking Instructions
Step 1
This recipe features a unique ‘rolled’ style where pork belly is wrapped in aged kimchi, perfect for impressing guests during holiday gatherings. We’ll share the golden recipe for this visually stunning and incredibly delicious dish.
Step 2
First, let’s prepare the vegetables that will add depth to our stew. Slice the onion into large, rustic pieces – their shape isn’t critical as they’ll soften beautifully during cooking. Slice the chili peppers diagonally or into rounds, and cut the scallions into large diagonal pieces. For the aged kimchi, gently shake off excess seasoning and filling; avoid washing it too vigorously, as you don’t want to lose the delicious fermented flavor. To ensure neat rolls, cut the pork belly strips in half so they are shorter than the kimchi leaves. This prevents them from unraveling during cooking.
Step 3
Now, let’s assemble the rolls. Lay out one sheet of aged kimchi flat. Place a piece of pork belly on top and roll it up tightly. Ensure the kimchi wraps securely around the pork. Once rolled, cut each kimchi-pork belly roll in half to create bite-sized portions. This makes them easier to arrange in the pot and to eat.
Step 4
In your cooking pot, create a base layer with the large sliced onions. The natural sweetness of the onions will enhance the stew’s flavor, reducing the need for added sugar. However, if you prefer a sweeter taste or find your aged kimchi particularly sour, feel free to add a little sugar or gochugaru (Korean chili flakes) to your preference. Also, taste the stew later and add a pinch of salt if needed, depending on the saltiness of your kimchi.
Step 5
Arrange the sliced chili peppers and scallions attractively on top of the onion layer. Finally, carefully place the halved kimchi-pork belly rolls you prepared earlier into the pot, layering them snugly. Don’t worry if they are tightly packed; they will tenderize and soften as they cook.
Step 6
Now, it’s time to add the liquids that will create the stew’s rich broth. Pour in 1 cup of kimchi brine to infuse the stew with its characteristic flavor. Then, add the broth (or rice water) until the pork belly is submerged. Using broth (like anchovy-kelp) will yield a deeper, more complex flavor compared to plain water, but water is acceptable if broth is unavailable.
Step 7
Once everything is in the pot, cover it with a lid. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 20 minutes. Cook until the aged kimchi is tender and the pork belly is cooked through, releasing its juices into the broth. If the liquid reduces too much during cooking, you can add a little more water or broth.
