Description
A rich and comforting Korean stew made with fermented kimchi, tender pork belly, and tofu, perfect for cold days.
Ingredients
- 5 oz pork belly
- 2.5 cups water
- 1/2 tbsp salted fermented shrimp (or 1/2 tbsp fish sauce)
- 2 cups sour kimchi (chopped)
- 1 tbsp coarse gochugaru (red pepper powder)
- 1/2 tbsp fine gochugaru (red pepper powder)
- 1 tbsp minced garlic
- 1/2 block firm tofu (sliced)
- 1/2 tbsp soup soy sauce (optional, to taste)
- 1 stalk scallion (chopped)
- 1 long green pepper (chopped, or substitute with serrano or jalapeno peppers)
Instructions
- Slice the pork belly into 1/2 inch thick pieces.
- In a ddukbaegi (earthenware pot) or a regular pot, add the pork, water, and salted fermented shrimp. Bring to a boil and cook for 15 minutes over medium-low heat.
- After 15 minutes, add the chopped kimchi, coarse gochugaru, fine gochugaru, and minced garlic. Let the stew simmer for another 15 minutes until the kimchi has softened.
- Taste for seasoning and add the soup soy sauce if needed, depending on the saltiness of the kimchi.
- Carefully place the sliced tofu on top of the stew without mixing it.
- Garnish with chopped scallions and peppers, and let simmer for another 30 seconds.
- Serve hot with a fresh bowl of rice.
Notes
For the best flavor, use well-fermented kimchi. You can adjust the spice level by adding more gochugaru or fresh chili peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Korean