Korean Aged Kimchi Stew (Deep-Fermented Pork Belly Broth)

Name: Korean Aged Kimchi Stew (Deep-Fermented Pork Belly Broth)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: korean
Ingredients: Aged kimchi 300 g; Pork belly 150 g; Tofu 200 g; Red pepper flakes 1 tbsp; Water 400 ml

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Long-fermented kimchi (mugeunji) is sour enough that it gets fried in rendered pork fat before the water is added, which takes the harsh edge off its acidity.

With plain water as the broth, all the flavor has to come from the kimchi and pork over at least 20 minutes at a medium simmer. Cut that short and the broth stays thin.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 300g aged kimchi into 3 to 4cm pieces, splitting any thick stems once more so they soften evenly.

Cut 150g pork belly into 2 to 3cm chunks with both fat and lean meat included.
2

Set the pot over medium heat and add the pork first.

Stir-fry for 3 to 4 minutes, until clear fat collects on the bottom and the edges of the meat start to turn golden.
3

Add the aged kimchi and keep cooking over medium heat for another 4 to 5 minutes.

Stir often so it does not catch on the bottom, and cook until the kimchi softens and absorbs the pork fat.
4

Pour in 400ml water and stir in 1 tablespoon red pepper flakes, then bring the pot to a boil over high heat.

When it bubbles strongly, skim lightly if needed and reduce to medium heat.
5

Simmer over medium heat for at least 20 minutes so the aged kimchi flavor moves into the broth.

It is ready for tofu when the kimchi looks slightly translucent and the broth turns deep red.
6

Add 200g tofu sliced about 1cm thick and simmer only 3 to 5 minutes more.

Press it gently into the broth instead of stirring hard, then taste and adjust with salt before serving hot.