SEARCH

Make Ahead

Kimchi Stew with Pork Belly

by:
March  6, 2021
5
4 Ratings
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 3 to 4
Author Notes

This stew is reason enough to keep a jar of kimchi around. Adapted from Maangchi’s Real Korean Cooking. —Sara Jenkins

Continue After Advertisement
Ingredients
  • 1 pound napa cabbage kimchi (https://food52.com/recipes...)
  • 1 medium onion, sliced (about 3/4 cup)
  • 2 tablespoons Korean chile paste
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 teaspoons toasted sesame oil
  • 3 scallions, 2 sliced into 3-inch pieces, 1 chopped
  • 2 1/2 cups water or kimchi brine
  • 5 ounces pork belly, cut into bite-sized pieces
  • 8 ounces medium-firm tofu, cut into bite-sized pieces
Directions
  1. Combine kimchi, kimchi brine, onion, hot pepper flakes, sugar, sliced scallions, and sesame oil in a large pot.
  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.
  3. Sprinkle the chopped scallion on top and serve.
Tags:
This Recipe is Featured In:

The ABCs of Kimchi—and a Pork Belly Stew to Put it In

See what other Food52ers are saying.

More Great Recipes

Pork Tofu and Watercress Soup

Bao Buns With Red-Braised Pork Belly

Braised Tofu in Spicy Peanut Sauce

Bulgogi-Spiced Tofu Wraps with Kimchi Slaw

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

6 Reviews

Write a Review
Perin P. August 23, 2022
simple, full of taste, comforting.
meggan D. February 1, 2017
This calls for Korean chile paste but then says flakes. Which is it?
les C. January 7, 2017
Typical:plenty of time to send mail and not answer them.
les C. January 4, 2017
Can`t find the napa cabbage kimchi recipe thats posted.
amysarah April 24, 2016
I love Kimchi Stew, especially with pork belly. But one question - the pork here is added at the end, cooked just 4-5 minutes. Seems very short - in a few other versions I've made, it's sliced pretty thin and simmers for at least 15-20 minutes. Sometimes even added before the kimchi juice and water, to cook thru/render some fat, before simmering. Either way, the pork has a "melting", really luscious texture. I wonder what the texture is like after only 4-5 minutes - is it meant to be more chewy?
Sara J. April 24, 2016
when I tested the recipe I too thought it was quite a brief time to cook. It isn't meltingly tender but the firmness was a pleasing contrast to the rest of the soup. One could however simply add some slow cooked pork instead of the fresh pork belly and get a more melting texture.