Ingredients with Measurements:
- 1 pound of pork belly, sliced
- 2 cups of mulkimchi (water kimchi)
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cups of water
- 1 scallion, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat a large pot over medium-high heat. Add the sliced pork belly and cook until browned, about 5 minutes.
2. Add the sliced onion and minced garlic to the pot and cook for another 2 minutes.
3. Add the gochujang, gochugaru, and soy sauce to the pot and stir to combine.
4. Add the mulkimchi and water to the pot and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Add the sesame oil and scallion to the pot and stir to combine.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning pork belly, then low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 460
Fat: 38g
Carbohydrates: 7g
Protein: 23g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Mulkimchi can be substituted with regular kimchi or pickled vegetables.
Variations:
- Add tofu or mushrooms for a vegetarian version.
- Add rice cakes or noodles for a heartier stew.
Tips and tricks:
- Use a non-stick pot to prevent sticking.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced scallions on top.
Garnishes:
Sliced scallions, sesame seeds, or chopped cilantro.
Pairings:
Serve with steamed rice and banchan (Korean side dishes).
Suggested side dishes:
Kimchi pancakes, Korean fried chicken, or japchae (stir-fried glass noodles).
Troubleshooting advice:
- If the stew is too spicy, add more water to dilute the heat.
- If the stew is too thin, simmer for a longer time to thicken the broth.
Food safety advice:
Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mulkimchi is a type of kimchi made with water instead of the traditional cabbage. It is a popular summer kimchi in Korea because it is more refreshing and less spicy than regular kimchi.
Flavor profiles:
Savory, spicy, and slightly sour.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean