Spicy and Rich Aged Kimchi Stew with Pork Belly
A Hearty Aged Kimchi Stew Made with Leftover Kimchi from the Fridge – Perfect for Clearing Out Before Kimchi Season!
Kimchi-making season is just around the corner! The napa cabbage I planted in my garden has grown surprisingly well, so I’m planning to brine and make kimchi the traditional way after a long time. Of course, since my garden harvest isn’t quite enough, I’ve also ordered a box of pre-brined cabbage. To clear out the kimchi refrigerator before the big kimchi-making day, I decided to make something special today instead of a regular kimchi jjigae: an aged kimchi stew (Kimchi Jjim) with plenty of pork belly, simmered whole until incredibly tender. The deep, refreshing flavor is absolutely divine!
Main Ingredients
- 400g Pork Belly (or Pork Shoulder)
- 1/4 head of Aged Kimchi (Mu-geunji)
- 4 cups Water (800ml)
- 1 large Scallion (Green Onion)
Cooking Instructions
Step 1
The first step to a flavorful kimchi stew! Lightly rinse the 400g of pork belly under running water and place it in a pot. Add 1 Tbsp of gochugaru, 2 Tbsp of cheongju, 1 Tbsp of fish sauce, and 1 Tbsp of sesame oil. Mix well to coat the pork evenly with the seasonings. Sauté over medium-high heat until the pork is fully cooked. Searing the pork until its surface turns opaque and its juices are sealed in will enhance its savory depth.
Step 2
Add the 1/4 head of aged kimchi (Mu-geunji) to the pot with the sautéed pork. You can trim off any outer leaves or excessively wilted parts of the kimchi beforehand, or cut it into more manageable pieces if desired. Pour in 4 cups (800ml) of water and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 30-40 minutes. During this time, the deep, rich flavors of the aged kimchi will meld beautifully with the savory pork, creating an exquisite taste.
Step 3
The key to a perfect kimchi stew is to simmer it until the kimchi is so tender that it easily breaks apart when pierced with a fork. If the liquid reduces too much during simmering, add a little more warm water. The saltiness of the aged kimchi is usually sufficient, but if you find it bland, you can add a bit more kimchi brine or fish sauce to adjust the taste. Anticipate a burst of flavor as the tender kimchi and pork come together!
Step 4
Final step! Wash and thinly slice the large scallion diagonally and add it to the pot. Simmer for a little longer to allow the refreshing aroma of the scallion to further enhance the stew’s flavor. Once cooked, you can remove the tough core from the kimchi and tear it into long, satisfying strips. Serve the tender kimchi and pork in a bowl, generously ladled with the savory broth. Your delicious and hearty aged kimchi stew is ready to be enjoyed, perfect with a bowl of steamed rice!
