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.
Ingredient benefits
How the main ingredients in this dish support your health
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Pork belly
Pork belly is rich in protein and provides a satisfying, hearty flavor that enhances the overall dish.
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Kimchi
Kimchi is a fermented food that offers probiotics, aiding digestion and adding a spicy, tangy flavor to the stew.
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Tofu
Tofu is a great source of plant-based protein and adds a creamy texture that balances the stew's spiciness.
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Green onions
Green onions add a fresh crunch and vibrant color, along with vitamins and antioxidants that enhance the dish's nutritional value.
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.