Name: This Man's Cook Sumi's Side Dish Pork Kimchi Stew
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: aged kimchi 1/4 head; pork belly 600g; rice washing water 1.6L; kimchi broth 5 tablespoons; minced garlic 3 tablespoons; red chili powder 2 tablespoons; plum syrup 1 tablespoon; shrimp paste 1 tablespoon; onion 1 piece; green chili pepper 1 piece; red chili pepper 1 piece; scallion 1 stalk; tofu 1 block; regular soy sauce 1 tablespoon; fermented soy sauce 1 tablespoon; black pepper 3 pinches

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This Man's Cook Sumi's Side Dish Pork Kimchi Stew | 모두의 레시피

Ingredients needed 3 servings

aged kimchi 1/4 head
pork belly 600g
rice washing water 1.6L
kimchi broth 5 tablespoons
minced garlic 3 tablespoons
red chili powder 2 tablespoons
plum syrup 1 tablespoon
shrimp paste 1 tablespoon
onion 1 piece
green chili pepper 1 piece
red chili pepper 1 piece
scallion 1 stalk
tofu 1 block
regular soy sauce 1 tablespoon
fermented soy sauce 1 tablespoon
black pepper 3 pinches

Recipe

Cut the aged kimchi and pork belly into large, bite-sized pieces. Thinly slice the kimchi stem as well and set aside together.
Add the chopped aged kimchi to a heated pot and stir continuously for 3–4 minutes until thoroughly cooked, making sure the bottom doesn’t burn.
Once the kimchi is cooked, add the sliced pork belly and 3 pinches of black pepper to neutralize any strong odor. Stir-fry until the outside of the meat turns white and fully cooked.
When the meat is done, pour in 1.6L of rice washing water and 5 tablespoons of kimchi broth.
Add 3 tablespoons of minced garlic, 2 tablespoons of red chili powder, 1 tablespoon of plum syrup, and 1 tablespoon of shrimp paste. Mix well to blend the seasonings, then cover and bring to a strong boil for a few minutes.
While the stew simmers, prepare the garnish by cutting onion, green chili pepper, red chili pepper, scallion, and tofu into thick, large pieces.
Once the broth begins to bubble, uncover the pot, add all the prepared vegetables, and cover again. Simmer for about 10 more minutes.
After 10 minutes, check the seasoning. If needed, add 1 tablespoon of regular soy sauce and 1 tablespoon of fermented soy sauce to adjust. Finally, add the tofu and simmer for another 2–3 minutes to finish.

Stir-fry large pieces of aged kimchi in a pot, then add pork belly and black pepper until the surface is cooked.
Add rice washing water, kimchi broth, garlic, red chili powder, plum syrup, and shrimp paste. Cover and bring to a boil.
Add onion, chili peppers, scallion, and simmer for 10 minutes. Adjust seasoning with soy sauce and add tofu to finish.

This Man's Cook Sumi's Side Dish Pork Kimchi Stew

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