Kimchi Stew with Pork Belly
5.04 Ratings
Sara Jenkins
Test Kitchen-Approved
Photo by James Ransom
- Serves
- 3 to 4
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
This stew is reason enough to keep a jar of kimchi around. Adapted from Maangchi’s Real Korean Cooking.
Ingredients
- 1 pound napa cabbage kimchi (https://food52.com/recipes/44375-kimchi)
- 1 medium onion, sliced (about 3/4 cup)
- 2 tablespoon Korean chile paste
- 2 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoon toasted sesame oil
- 3 scallions, 2 sliced into 3-inch pieces, 1 chopped
- 2 1/2 cup water or kimchi brine
- 5 ounce pork belly, cut into bite-sized pieces
- 8 ounce medium-firm tofu, cut into bite-sized pieces
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Directions
- Step 1
Combine kimchi, kimchi brine, onion, hot pepper flakes, sugar, sliced scallions, and sesame oil in a large pot.
- Step 2
Add the water and simmer for 25 minutes. Add pork belly and tofu and cook 4 to 5 more minutes until tofu is soft and fluffy.
- Step 3
Sprinkle the chopped scallion on top and serve.