Korean > Korean Stews

Cheongju-Style Kimchi Stew Recipe

Ingredients with Measurements:
- 1 pound of pork belly, sliced
- 3 cups of kimchi, chopped
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 6 cups of water
- 1 cup of cheongju (Korean rice wine)
- 2 green onions, sliced
- Salt and pepper to taste

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:

1. In a large pot or Dutch oven, cook the pork belly over medium heat until it is browned and crispy. Remove the pork belly and set it aside.

2. In the same pot, add the chopped kimchi, sliced onion, minced garlic, gochugaru, soy sauce, sugar, and sesame oil. Stir well and cook for 5 minutes.

3. Add 6 cups of water and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes.

4. Add the cheongju and the cooked pork belly to the pot. Simmer for an additional 10 minutes.

5. Add salt and pepper to taste.

6. Serve hot, garnished with sliced green onions.


- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for cooking pork belly
- Boiling for the kimchi mixture
- Low heat for simmering
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 13g
- Protein: 22g

Substitutions for ingredients:
- Pork belly can be substituted with beef or tofu for a vegetarian option.
- Cheongju can be substituted with dry sherry or white wine.

Variations:
- Add sliced potatoes or carrots for a heartier stew.
- Use canned tuna instead of pork belly for a lighter option.

Tips and tricks:
- Use older kimchi for a more flavorful stew.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Serve with steamed rice for a complete meal.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a pot over low heat until heated through.

Presentation ideas:
- Serve in individual bowls and garnish with sliced green onions.

Garnishes:
- Sliced green onions

Pairings:
- Steamed rice
- Korean side dishes such as banchan

Suggested side dishes:
- Steamed rice
- Korean-style pickled vegetables

Troubleshooting advice:
- If the stew is too spicy, add more water or reduce the amount of gochugaru.

Food safety advice:
- Make sure the pork belly is cooked through before adding it to the stew.

Food history:
- Kimchi stew is a popular Korean dish that is typically made with aged kimchi and pork or beef.

Flavor profiles:
- Spicy, savory, tangy

Serving suggestions:
- Serve hot as a main dish.

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Region: South Korean

Taste: Spicy, Tangy, Savory, Umami, Aromatic