Kimchi Stew

Homemade Kimchi Stew with Pork Belly

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.

Fresh Pork Belly

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.

- Laura

Kimchi Stew

3 Comments

  1. Diana Pendery
    Jun 11, 2013 @ 21:45:00

    yummy, i’m impressed you like kimchi this much! i usually add a fried egg over that and mix it all up :)

    Reply

  2. booksoutsidethebox
    Jun 12, 2013 @ 17:28:31

    Wow, I am one impressed Korean! Looks delicious.

    Reply

  3. Jungwon
    Nov 07, 2013 @ 23:06:10

    Here’s another impressed Korean! It doesn’t look like typical kimchi stew though, It looks great!!! Make sure to use old enough kimchi so it tastes sour a bit. That’s the key of kimchi variation dishes ^^

    Reply

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