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.
Ingredients needed 3 servings
Recipe
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.
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.
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