This Deep Flavor Pork Belly Kimchi Stew is a comforting dish with a robust, spicy red broth that combines the heat of Korean chili powder and the tang of fresh kimchi. The slow-simmered pork belly adds richness, while the addition of Tabasco sauce mimics the fermented flavor of traditional kimchi. Tofu and green onions provide a delightful texture and freshness, making this stew a satisfying meal perfect for any occasion.
Cook with confidence
Cook's notes
For the best texture, ensure the pork belly is well-browned before adding other ingredients, as this enhances the stew's depth of flavor. Adjust the amount of Gochugaru based on your heat preference; start with less and add more as it simmers. Simmer the stew for at least 30 minutes to allow the flavors to meld beautifully, but longer is better for a richer taste.
Substitutions
If you can't find pork belly, you can substitute with pork shoulder or even chicken thighs for a leaner option. For a vegetarian version, replace the pork with additional tofu or mushrooms, and use vegetable broth instead of water. If you don't have Gochugaru, a combination of paprika and cayenne can work in a pinch, though the flavor will differ.
Storage & leftovers
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat to prevent the tofu from breaking apart. The flavors will continue to develop, making it even tastier the next day.
Common failures
A common failure is overcooking the tofu, which can lead to a mushy texture; add it towards the end of cooking. If the stew is too salty, balance it out with a little sugar or additional water. If the broth is too thin, let it simmer uncovered for a while to reduce and thicken.
Why these ingredients
How each main ingredient earns its place in this recipe
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kimchi View ingredient
Kimchi is the star ingredient, providing a tangy, fermented flavor that is essential for the stew's depth. The juice from the kimchi also contributes to the broth's richness and spiciness.
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pork belly
Pork belly adds a luxurious richness to the stew, with its fat rendering down to create a silky broth. Its meaty texture contrasts beautifully with the soft tofu and vegetables.
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Gochugaru
Gochugaru is crucial for imparting the distinctive heat and vibrant color to the stew. Its flavor profile enhances the overall complexity, making it an indispensable ingredient.
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tofu View ingredient
Tofu absorbs the flavors of the broth while adding a contrasting texture. Its mild taste complements the boldness of the kimchi and pork belly, making it a perfect addition to the stew.
Preparation
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Step 1 2 min
Start by placing the sliced onions at the bottom of your pot. The generous amount of onions will melt down during the slow cooking process, balancing the sharpness and enhancing the umami of the stew. This step should take about 2 minutes.
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Step 2 2 min
Next, add the cut kimchi along with all its juices and the pieces of pork belly on top of the onions. This will create a flavorful base for your stew. This step will take around 2 minutes.
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Step 3 5 min
Pour in the water and add the fine Korean chili powder, minced garlic, and roughly chopped tomatoes. Turn the heat to medium-high to bring it to a boil, then lower the heat to a gentle simmer. This process should take about 5 minutes.
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Step 4 40 min
Let the stew simmer slowly and gently. Avoid boiling aggressively; you want the heat to coax out the flavors. Keep simmering until the white stems of the kimchi turn translucent and the fat from the pork belly begins to melt and pool around the edges of the pot. This crucial step will take approximately 40 minutes.
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Step 5 2 min
Once the kimchi is translucent, season the broth with anchovy fish sauce. Then, add the secret ingredient: Tabasco sauce! This will provide the perfect tangy, fermented kick that fresh kimchi lacks. Adjust with salt and white pepper to taste. This step should take about 2 minutes.
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Step 6 5 min
Add the cubed tofu to the pot. Simmer for a few more minutes to allow the tofu to absorb the flavorful broth. This step will take around 5 minutes.
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Step 7 4 min
Right before turning off the heat, gently drop in the natto (if using) in small clumps. Add the diagonally sliced green onions and finish with a light drizzle of sesame oil and an extra sprinkle of chili powder on top if desired. Serve immediately with a bowl of warm rice. This final step will take about 4 minutes.
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