Main ingredients 🥩
old kimchipork bellyradishoniongreen onionminced garlicdoenjangmirintuna saucered pepper powder
Jung Ho-young's Old Kimchi Pork Belly Stew
A rich and savory kimchi stew by Chef Jung Ho-young, where thin slices of pork belly are tucked between the leaves of old kimchi like a mille-feuille, then simmered with a spoon of doenjang to balance the sharp tang and enhance depth of flavor—perfect as a rice companion.
🙋 Recommended for
- ⭐ Those who want to soften the strong sourness of old kimchi and make it richer and more balanced
- ⭐ Home cooks looking to create a deeply flavored kimchi stew quickly using thin pork belly instead of thick cuts
- ⭐ Anyone seeking a reliable, practical Korean home-style recipe from a renowned chef that never fails
Ingredients needed 🛒3 servings
- old kimchi 400g
- pork belly slices as needed
- radish 1cm thick piece
- onion 1/2
- green onion 1
- minced garlic 1 tablespoon
- doenjang 1 tablespoon
- mirin 1 tablespoon
- sugar 1 tablespoon
- tuna sauce 2 tablespoons
- red pepper powder 3 tablespoons
- pepper a pinch
- water 2 cups
Recipe 🍳
- Cut radish into 1cm thick pieces and evenly spread them on the bottom of a pot.
- Tuck thin slices of pork belly between the leaves of old kimchi, layering them like a mille-feuille.
- Arrange the stuffed kimchi on top of the radish, and pour in some remaining kimchi broth.
- Add 2 cups of water, then place half a sliced onion and one stalk of green onion cut diagonally on top.
- Sprinkle 1 tablespoon minced garlic, 1 tablespoon doenjang, 1 tablespoon mirin, 1 tablespoon sugar, 2 tablespoons tuna sauce, 3 tablespoons red pepper powder, and a pinch of pepper around the meat and broth for seasoning.
- Bring to a boil over high heat, then pour the broth over the meat to ensure even seasoning.
- Reduce heat to medium, cover the pot, and simmer gently for 10–15 minutes until the kimchi and pork become tender.
- Turn off the heat when the broth becomes rich and slightly thickened, then cut the kimchi and pork into bite-sized pieces with scissors before serving.
- Lay radish at the bottom of the pot, insert pork belly slices between the kimchi leaves, and place the kimchi on top.
- Add water, onion, green onion, and seasonings such as doenjang, garlic, red pepper powder, tuna sauce, and others.
- Simmer over medium heat for 10–15 minutes until the broth is rich and flavorful—done.
Cooking tips 💡
- Adding 1 tablespoon of doenjang balances the sharp sourness of old kimchi, bringing out a smooth, savory depth.
- Thin pork belly slices absorb seasoning faster and cook more quickly than thicker cuts, reducing cooking time.
- For a spicier kick, add thinly sliced green chili peppers during the final stage of cooking.
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