Korean•comfort
Kimchi Jjigae (Stew) with Pork Belly
Kimchi and pork go really well together in this easy classic Korean stew.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz chopped sour kimchi or aged kimchi ((3-4 cups / 750 ml - 1 L))
- 8 oz pork belly or shoulder ((should have some fat))
- 2 cloves garlic ((chopped or crushed))
- 1/4 tsp garlic powder
- 1 packet anchovy stock ((or 5 large anchovies for stock))
- 1 Tbsp vegetable oil
- 3 cups water
- 1 Tbsp mirin ((rice wine))
- 1/4 tsp red chili powder
- 1/2 onion ((sliced))
- 1/4 tsp guk ganjang (Korean soup soy sauce)
- 1 tsp sesame oil
Instructions
- 1
If you have a whole cabbage kimchi, cut into smaller pieces.
- 2
Cut pork against the grain into bite size pieces.
- 3
Heat oil in a pot and saute the pork on medium high heat until slightly cooked.
- 4
Add the kimchi and sauté for another 7 – 8 min.
- 5
Add water, rice wine, chopped garlic, garlic powder and the dried anchovies (or anchovy stock packet). Bring to a boil. Lower heat and simmer for 30 min. Halfway through the simmer (15 min), taste the soup. If you think it could use some additional seasoning, add the red chili powder and gook kanjang. You can also add some the of the kimchi juice if you feel it is tasting a bit bland.