Dive into a culinary adventure with our recipe for Pork Belly Kimchi Jjigae, a deeply satisfying Korean stew brimming with flavor and texture. This isn't your average kimchi stew; we're elevating the experience with tender, melt-in-your-mouth pork belly, creating a rich and savory broth that's both comforting and exciting. The perfect balance of spicy kimchi, succulent pork, and warming spices will tantalize your taste buds and leave you craving more. Imagine the delightful contrast of the crispy pork rind against the soft, fermented kimchi – a true symphony of textures.
This irresistible Pork Belly Kimchi Jjigae is surprisingly easy to make, even for novice cooks. The deeply satisfying flavors develop beautifully as the stew simmers, creating a dish that's far greater than the sum of its parts. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions and create this unforgettable Korean masterpiece together!
Tools Needed
- Wide shallow pot
- Knife
- Scissors
Ingredients
- Pork belly: 1 pound
- Kimchi (fermented for at least 2 weeks)
- Garlic: 4 cloves, minced
- Green onions/Scallions: 2 stalks
- Onion: 1/2 medium
- Tofu: 8 ounces
- Korean beef bouillon powder (e.g., Sogi Gomtang)
- Korean soybean paste (Doenjang): 1/2 tablespoon
- Gochugaru (Korean red pepper flakes): 1 tablespoon (or more, to taste)
- Beef bone broth: 3 cups
- Butter: 1 tablespoon
- Olive oil: 1 tablespoon
- Salt
Step-by-Step Instructions
Step 1. Ferment and Prepare the Pork Belly
- Rub coarse salt on both sides of the pork belly, then rub with extra kimchi paste. Let it ferment for two weeks in a container with kimchi.
- Score the pork belly on both sides to allow better flavor penetration and easier cooking.
Step 2. Build the Stew Base and Add Pork
- Heat olive oil in a pot over high heat. Add onions and sauté until softened. Add minced garlic and sauté for a minute more.
- Place the scored pork belly in the pot. Add kimchi and the leftover kimchi juice.
- Add gochugaru, soybean paste, and bring the broth to a piping hot. Pour the hot broth into the pot, ensuring it almost reaches the kimchi level. Do not fully submerge the ingredients.
Step 3. Simmer and Enhance Flavors
- Bring to a simmer, reduce heat to medium-low, cover, and simmer for 15 minutes. Turn pork and kimchi over halfway through.
- Add tofu and simmer for another 10 minutes.
- Taste the stew and adjust seasoning with salt or more soybean paste as needed. Add a tablespoon of butter for a richer flavor (optional).
Step 4. Garnish and Serve
- Garnish with green onions and serve hot with rice.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Use fermented kimchi for the best flavor. If using store-bought kimchi, ensure it's sufficiently fermented and tangy.
- Use a good quality broth – either homemade beef bone broth or store-bought beef bone broth.
- Don't fully submerge the ingredients in the broth; leave some exposed for a better texture and flavor.
- Taste and adjust the seasoning according to your preference.
- Serve with Korean rice for the best experience.
Nutrition
- N/A
FAQs
1. Can I use pre-made kimchi?
Absolutely! Pre-made kimchi works perfectly. Just adjust the amount based on its spiciness level.
2. What kind of pork belly should I use?
Choose pork belly with a good layer of fat for maximum flavor and tenderness. Thinly sliced or cubed works well.
3. How can I make this stew spicier?
Add more gochugaru (Korean chili flakes) or a dash of gochujang (Korean chili paste) to increase the heat.
This Extra Special Pork Belly Kimchi Stew is a testament to the magic of fermentation and the comforting power of a truly delicious meal. Enjoy the rewarding flavors and textures that come from taking the time to create this culinary masterpiece. Share this recipe with your friends and family, and savor every spoonful of this fermented delight!