Yeo Kyung-ok's Chinese-Style Pork Belly Kimchi Jjigae
Pork belly with rich fat is pan-seared until crispy to extract its savory lard, then simmered with kimchi using a Chinese-style jajangmyeon technique for a deep, robust kimchi jjigae in the style of Okjubu.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use pork belly with ample fat rather than leaner cuts like shoulder—it yields more lard, which helps properly sauté the kimchi and enriches the dish.
- Do not add all the water at once; pour it gradually to maintain a thick, balanced consistency between stir-fried kimchi and stew.
- If the kimchi is very sour, increase the sugar slightly. If it lacks acidity, a small splash of vinegar can help restore balance.
- Using oyster sauce instead of salt or soy sauce brings a deeper, richer flavor and pronounced umami to the stew.
Recommended for
- Those seeking a distinctive, deeply flavorful twist on everyday kimchi jjigae.
- Fans of hearty, rich broths with generous amounts of pork and savory depth.
- Enjoyers of warm rice topped with a generous portion of stewed kimchi and pork, mixed together before eating.
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