Ttukdak Hyung's Chonggak Kimchi Braised Pork Belly

Ingredients needed 🛒3 servings

• Whole pork belly (to taste)
• Chonggak kimchi (to taste)
• 2 cups water
• 1 cup kimchi brine
• 3 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1 tbsp doenjang
• 1/2 tbsp pepper
• 1 onion
• 1 large green onion
• 2 Cheongyang chili peppers
• Sesame seeds (a little)

Recipe 🍳

Cooking tips 💡

• Sear the whole pork belly like a crust: brown it well to keep the juices inside and leave a nutty flavor in the pot.
• Since young radish is firm, boil it in the seasoned broth for at least 30 minutes before adding the meat to achieve a crunchy yet tender texture.
• Check the broth level occasionally; adjust the heat and add 1/2 cup of water if it gets too low.

Recommended for 🙋

• ⭐Those who want a kimchi dish with a new texture instead of the usual napa cabbage kimchi stew.
• ⭐Those who enjoy the harmony of tender young radish and fatty pork belly.
• ⭐Those who want to make a deep and rich Korean braised dish that takes time.