Super Simple Pork Belly Kimchi Stew
Easy Pork Belly and Aged Kimchi Stew Recipe: Make Rich and Flavorful Kimchi Stew at Home
This recipe for pork belly kimchi stew is incredibly simple and can be made with minimal seasoning. When aged kimchi meets succulent pork belly, it’s guaranteed to be delicious. Prepare for a flavor explosion!
Main Ingredients
- 1.5 lines of whole pork belly (approx. 450g)
- 1 whole head of aged kimchi
- 2L rice water
- 1/2 onion
- 3 Tbsp green onion (chopped diagonally)
Seasoning
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp soup soy sauce
- 4 Tbsp gochugaru (red pepper flakes)
- 4 Tbsp kimchi juice
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp soup soy sauce
- 4 Tbsp gochugaru (red pepper flakes)
- 4 Tbsp kimchi juice
Cooking Instructions
Step 1
The ingredients for this pork belly kimchi stew are incredibly simple, aren’t they? We’re using about 1.5 lines of whole pork belly and one whole head of well-fermented aged kimchi. Aged kimchi, especially from last year’s harvest, will provide a richer, more complex flavor.
Step 2
Gently pat the whole pork belly with paper towels to remove any surface blood. This step helps to reduce any unwanted porky smell and results in a cleaner taste.
Step 3
Next, grab a large pot with a good depth. Place the whole pork belly pieces at the bottom of the pot.
Step 4
Carefully arrange the aged kimchi over the pork belly. By placing the kimchi on top, its flavorful brine and seasonings will naturally seep into the pork belly as it cooks, infusing it with deliciousness. Add 4 tablespoons of the kimchi juice to the pot. This juice is packed with flavor and will enhance the stew.
Step 5
Now, let’s add the seasonings. Start with 1 tablespoon of doenjang (fermented soybean paste) for a deep, savory, and slightly earthy base flavor.
Step 6
Follow with 1 tablespoon of soup soy sauce to add a salty umami kick. Adjust this amount to your preference if needed.
Step 7
Pour in 1 liter of the rice water. Rice water helps to mellow out the flavors and create a smoother broth.
Step 8
Add 4 tablespoons of gochugaru (red pepper flakes) for a pleasant spicy kick. If you prefer it spicier, feel free to add a little more.
Step 9
Slice the half onion into long strips and cut the green onion diagonally. Scatter these vegetables over the top of the pot. Bring the stew to a boil over high heat for about 5 minutes to get everything cooking. Then, reduce the heat to medium and simmer for another 5 minutes. Finally, lower the heat to low and let it gently simmer for a final 5 minutes. This slow cooking process allows the flavors to meld beautifully, resulting in a perfectly tender pork belly kimchi stew with the delicious synergy of aged kimchi and pork belly.
Step 10
This finished whole pork belly kimchi stew boasts the rich depth of aged kimchi and incredibly tender pork belly. It’s the perfect dish to enjoy with a bowl of hot rice – a true rice thief!
