Remember our kimchi?
We snacked on it continuously while it fermented, but we finally used the remainder to make an unctuous pork belly kimchi stew. I wish I had a specific recipe I could share, but my inspiration came from a few different sources. Like kimchi itself, there are seemingly thousands of ways to make a delicious kimchi stew. (David Chang’s recipe, once again, seems like a great starting point.)
After thinly slicing the pork belly and searing it, I added the remainder of our kimchi (about two cups), some extra Korean chili powder, some green onions, light soy sauce, fish sauce, and a little water and let the mixture simmer for a bit.
Once we adjusted the seasoning, we served it over piping hot white rice with a crisp white wine. It was delicious, but I do think my favorite way to enjoy kimchi is on its own!
After going through this batch, I made another smaller jar with cubes of crunchy Tae Baek radish. It seems like the possibilities for delicious kimchi are seemingly endless. I’m even reading a lot of traditional recipes that include pear or apple in place of added sugar.