Pork Belly Kimchi Stew
Prep time
Cook time
Total time
Serves: 2
  • 1.5 cup kimchi, cut into bite-size pieces
  • 1 cup pork belly strips
  • half a package firm tofu, cut into thick slices
  • 1 stalk scallion, cut into long pieces
  • 2 cloves garlic, minced
  • 1 stalk scallion, chopped for topping
  • For stock:
  • 6-8 large-sized dried anchovies, heads and guts removed
  • 6 2-inch squares dried kelp
  • 2.5 cups water
  • For seasoning:
  • ¼ cup kimchi brine
  • 1 tablespoon Korean hot pepper paste
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  1. Add dried anchovies and kelps in a medium saucepan, pour in the water, bring to boil over high heat and reduce to simmer over medium-low heat for 15 minutes.
  2. Discard the anchovies and kelps, set the stock aside.
  3. Season the stock with kimchi brine, hot pepper paste, salt, sugar and sesame oil, stir to mix well.
  4. In a medium ceramic pot, place in kimchi, pork belly and tofu slices on different sections of the pot and then top with minced garlic and scallion.
  5. Pour the seasoned stock into the pot and move it to the stove top.
  6. Turn to low heat, simmer for half an hour with lid on.
  7. Carefully remove the pot from the stove with oven mitts, sprinkle on top chopped scallions to serve.
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Recipe by Spice the Plate at https://www.spicetheplate.com/pork/pork-belly-kimchi-stew/