Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 1 cup buchukimchi (Korean chive kimchi), chopped
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 4 cups water
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, cook the pork belly over medium-high heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened.
3. Add the chopped buchukimchi, gochujang, soy sauce, and sesame oil. Stir to combine.
4. Pour in the water and bring the mixture to a boil.
5. Reduce the heat to low and let the stew simmer for 30 minutes.
6. Add the cooked pork belly back to the pot and let it cook for an additional 10 minutes.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions before serving.
45 minutes
Temperature: Medium-high heat for cooking pork belly, low heat for simmering stew
Serving size: 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Buchukimchi can be substituted with regular kimchi or other types of kimchi.
- Gochujang can be substituted with sriracha or other chili paste.
Variations:
- Add tofu or mushrooms for a vegetarian version.
- Use seafood instead of pork belly for a seafood stew.
- Add rice cakes or noodles for a heartier meal.
Tips and tricks:
- Make sure to cook the pork belly until it's crispy for added texture and flavor.
- Adjust the amount of gochujang according to your spice preference.
- Let the stew simmer for at least 30 minutes to allow the flavors to meld together.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a side of rice and garnish with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice and a side of Korean banchan (side dishes).
Suggested side dishes:
- Korean spinach side dish (sigeumchi namul)
- Korean bean sprout side dish (kongnamul muchim)
- Korean radish side dish (kkakdugi)
Troubleshooting advice:
- If the stew is too spicy, add more water to dilute the heat.
- If the stew is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure to cook the pork belly thoroughly to avoid any foodborne illnesses.
Food history:
- Buchukimchi is a type of kimchi made with Korean chives, which are in season during the spring.
Flavor profiles:
- Spicy, savory, and slightly sour.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean