Description
A spicy and savory Korean-inspired stew made with pork belly, kimchi, and a blend of Asian spices, perfect for a hearty and comforting meal.
Ingredients
- 2 pounds pork belly, cut into 2-inch pieces
- 2 cups kimchi, chopped
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup Korean chili flakes (gochugaru)
- 1/4 cup water
- 2 tablespoons sesame oil
- Salt and black pepper, to taste
- Scallions, chopped (optional)
Instructions
- In a large Dutch oven or heavy pot, heat 1 tablespoon of sesame oil over medium-high heat. Add the pork belly and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set it aside.
- In the same pot, add the remaining 1 tablespoon of sesame oil. Add the minced garlic and grated ginger and cook, stirring constantly, for 1-2 minutes.
- Add the chopped kimchi to the pot and cook, stirring occasionally, for 5-7 minutes or until it starts to caramelize.
- Add the Gochujang, soy sauce, brown sugar, and Korean chili flakes to the pot. Stir to combine and cook for 1-2 minutes.
- Add the browned pork belly back to the pot, along with the water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours or until the pork is tender.
- Season the stew with salt and black pepper to taste. Serve hot, garnished with chopped scallions if desired.
Notes
For a thicker stew, reduce the amount of water or add more kimchi. You can also add other ingredients like tofu, potatoes, or zucchini to make the stew more substantial. Adjust the level of spiciness to your liking by adding more or less gochugaru.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 10
- Sodium: 201
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 2
- Cholesterol: 3