Kim Dae-seok's aged kimchi Pork Belly Stew

• whole pork belly 600g
• aged kimchi 1/4 head (about 400g)
• onion 1 medium
• green onion 1 stalk
• green chili peppers 2
• anchovy for broth handful
• kombu 10g
• vegetable oil 1 tablespoon
• soju 1/4 cup
• doenjang 1/2 tablespoon
• gochugaru 2 tablespoons
• minced garlic 1 tablespoon
• salted shrimp 1 tablespoon
• sugar 1 tablespoon
• water 1L

Recipe 🍳

Cooking tips 💡

• Searing the skin side of the pork belly first helps render out excess fat, resulting in a chewy yet firm texture.
• Always remove the seasoning from the inside of aged kimchi before using it to prevent the broth from becoming overly thick or heavy.
• To balance the sharp tang and strong aroma of aged kimchi aged over two years, add 1 tablespoon of sugar as a balancing agent.
• To ensure even distribution of seasoning without splattering, slowly pour the broth into the gaps around the edge of the pan rather than directly onto the meat.

Recommended for 🙋

• ⭐Those looking for a premium recipe to neatly use up leftover aged kimchi at home.
• ⭐People who enjoy succulent pork belly stew with rich, meltingly tender juices.
• ⭐Anyone seeking a deep, spicy, and savory stew that rivals restaurant-quality flavors.