Korean · Dinner
Pork Belly and Kimchi Stew
Pork belly is seared for rendered fat then braised with fermented kimchi, gochugaru and doenjang until tender and the broth deepens to spicy, funky red. Served over steamed rice with scallion, this Korean stew balances pork richness against sour fermented tang and umami depth.
$5
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
628Calories
31.2gProtein
37.8gFat
40.1gCarbs
6.1gSugar
4.5gFiber
1586mgSodium
120mgChol
13.4gSat Fat
820mgPotassium
155mgCalcium
3.8mgIron
1mcgVitamin B12
20mgVitamin C
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Cut the pork belly into 1-inch cubes. Roughly chop the kimchi and set aside with its juice. Mince the garlic, slice the onion, and separate scallion white and green parts.
2
Sear
Place pork belly in a cold pan over medium heat and cook 5 minutes, stirring occasionally, until fat renders and edges turn golden.
3
Saute
Add onion and scallion whites to rendered pork fat; cook over medium heat 2 minutes until translucent. Stir in garlic, kimchi, gochugaru and doenjang; cook 2 minutes until fragrant.
4
Simmer
Pour in water and kimchi juice, bring to a boil, then reduce to medium-low and simmer 20 minutes until pork is tender and broth turns deep red.
5
Simmer
Add tofu and soy sauce; simmer over medium-low heat 5 minutes until tofu warms through without breaking.
6
Plate
Ladle stew into a bowl, scatter scallion greens over the top, and serve with cooked rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly, cut into 1-inch cubes
- 2 cup150g, about a third of a 14 oz jar kimchi
- 2 tbsp2 tbsp gochugaru
- 2 tsp2 tsp doenjang
- 4 cloves4 cloves garlic
- 22 scallion
- 11 onion
- 1 1/2 cup360ml water
- 4 tbsp4 tbsp kimchi juice
- 5.2 oz75g, about a fifth of a 14 oz block soft tofu
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 1/2 cup280g cooked white rice, to serve
