Description
A spicy Korean stew, perfect for a chilly evening. Pork belly simmers with kimchi for a rich, comforting flavor.
Ingredients
Units
Scale
- 3 cups (710 ml) sour kimchi, chopped to one-inch pieces
- 1.5 liters (64 oz) water
- 0.5 cups (118 ml) onion, sliced
- 0.3 cups (71 ml) kimchi juice (drain or squeeze kimchi from a jar to get the juice)
- 0.5 pounds (227 g) pork belly, chopped to one-inch cubes
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
Instructions
- Fill a pot with water and bring to a boil.
- Add pork belly and boil for ten minutes, skimming the layer of film from the top of the water as it forms.
- Add kimchi, onion, garlic, and kimchi juice.
- Continue boiling for thirty minutes until pork and kimchi are tender and broth becomes rich and creamy.
- Remove from heat and stir in sesame oil.
- Serve hot with steamed white rice.
Notes
- For a deeper flavor, marinate the pork belly in gochujang (Korean chili paste) for 30 minutes before cooking.
- If you prefer a less spicy stew, reduce the amount of kimchi and/or add a tablespoon of sugar.
- Leftovers can be stored in the refrigerator for up to 4 days and will develop even more depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 80