Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 cups water
- 1 cup takju (Korean rice wine)
- 2 cups chopped kimchi
- 1 block firm tofu, sliced
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, cook the pork belly over medium 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 gochujang, gochugaru, soy sauce, fish sauce, sugar, and sesame oil. Stir to combine.
4. Pour in the water and takju. Bring to a boil.
5. Add the chopped kimchi and tofu. Reduce heat to low and simmer for 10-15 minutes.
6. Add the cooked pork belly back into the pot and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking pork belly, high heat for boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 30g
Carbohydrates: 12g
Protein: 22g
Sodium: 1020mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Takju can be substituted with any other type of rice wine or sake.
- Kimchi can be substituted with any other type of fermented vegetable.
Variations:
- Add other vegetables such as mushrooms, zucchini, or spinach.
- Use vegetable broth instead of water for a vegetarian version.
- Add noodles for a heartier meal.
Tips and tricks:
- Use older kimchi for a more sour and flavorful stew.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- Use a non-stick pot to prevent sticking and burning.
Storage instructions:
Leftovers can be stored 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 with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions, sesame seeds, or a drizzle of sesame oil.
Pairings:
Steamed rice, Korean side dishes such as banchan, or a simple green salad.
Suggested side dishes:
Kimchi pancakes, japchae (stir-fried glass noodles), or Korean fried chicken.
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the spiciness.
- If the stew is too sour, add a pinch of sugar to balance out the flavors.
Food safety advice:
Make sure to cook the pork belly thoroughly before adding it back into the stew.
Food history:
Kimchi stew is a popular Korean dish that is often eaten during the colder months. It is made with kimchi, a staple Korean side dish made of fermented vegetables.
Flavor profiles:
Spicy, sour, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and Korean side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean