A spicy, tangy stew made by gently simmering well-aged kimchi, tender whole pork belly, and tofu in a bold seasoning sauce, delivering a satisfyingly zesty bite.
🙋 Recommended for
⭐ Those seeking a satisfying, zesty main course that pairs perfectly with rice
⭐ Fans of the harmonious blend of well-aged kimchi and tender pork belly
⭐ Anyone wanting a hearty, flavorful meal with tofu added to the spicy seasoning
Move the pork belly to the side and sear the kimchi in the pork fat.
Add water.
Add fine red chili powder.
Add corn syrup.
Add kimchi brine.
Add soy sauce.
Add soybean paste.
Add minced garlic.
Add beef bouillon.
Stir occasionally, turning the kimchi and pork over, and simmer on low heat for at least 30 minutes.
Sear the whole pork belly until golden, using the rendered fat to sauté the kimchi together.
Add water, red chili powder, corn syrup, kimchi brine, soybean paste, minced garlic, and other seasonings, then add tofu and simmer on low heat for over 30 minutes.
When the kimchi and pork belly are tender and the flavors have fully blended, the spicy, tangy whole pork belly kimchi stew is ready.
Cooking tips 💡
For best results, first sauté the kimchi to reduce its sharpness, then add the pork belly and seasonings, and simmer thoroughly on low heat.