1
Cut the aged kimchi into bite-sized pieces.
Pork Belly Kimchi Stew
Pork belly kimchi stew with a deep flavor, made by searing the pork belly first and sautéing it with kimchi.
KoreanSoup & Stew
⏱️ 14 min total📝 13 steps
What You'll Need
Pork belly300g
Aged kimchi300g
Green onion1
Onion1
Tofu1 block
Cheongyang chili pepper2
Water1L
Minced garlic1T
Red chili powder1T
Sugar0.5T
Mirin0.5T
Anchovy fish sauce1T
Soup soy sauce1T
Salt0.5T
Instructions
2
Place 300g of pork belly into the pan before heating it.
3
Turn on the heat and sear the pork belly as you would normally, rendering out the fat.
4
Once the pork belly is sufficiently browned, add the aged kimchi into the rendered fat and sauté over the highest heat.
5
Sauté until the kimchi becomes translucent.
6
Add only 200ml of the 1L of water first and start boiling.
7
Once the water starts to boil, continue to boil for 4 more minutes.
⏱️ 4m 0s8
While it boils for the first time, cut the green onion, onion, Cheongyang chili pepper, and tofu into bite-sized pieces.
9
Add the remaining 800ml of water.
10
Add 1T of minced garlic, 1T of red chili powder, 0.5T of sugar, 0.5T of mirin, 1T of anchovy fish sauce, 1T of soup soy sauce, and 0.5T of salt.
11
Add the sliced onion, tofu, and Cheongyang chili pepper.
12
Boil over high heat for 10 minutes.
⏱️ 10m 0s13
Slice the green onion and add it to the pot.