Modu Recipe
Modu Recipe

Ttukdak Hyung's Chonggak Kimchi Braised Pork Belly

Instead of napa cabbage kimchi, use young radish (chonggak) kimchi for a crunchy texture, and sear the whole pork belly to develop deep flavor in this kimchi braise.

Ingredients needed 3 servings

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.

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