Kimchi Stew (Kimchi-jjigae: 김치찌개) Recipe & Mukbang with PORK BELLY 김장 돼지고기 김치찌개 레시피 + 먹방 キムチチゲ
Updated: Sep 11
I am SO EXCITED to share today's Kimchi Stew/Jjigae (김치찌개) Recipe with you! BECAUSE, BECAUSE, BECAUSE....today's Kimchi Stew is EXTRA, EXTRA, EXTRA SPECIAL! We are making Kimchi Stew with pork belly meat (Pork Belly Kimchi Stew 돼지고기 김치찌개) that has been fermenting with homemade Kimchi. This pork belly meat has been resting, sandwiched in between, Kimchi, fermenting slowly for TWO WEEKS (김장 돼지고기 김치찌개)! This fermentation process tenderizes the meat, making it super juicy and just MELTS-IN-YOUR-MOUTH DELICIOUSNESS. This fermented pork belly will take your Kimchi to another level of UBER-DELICIOUSNESS!
Not to worry, if you don't want to wait two weeks to make this Pork Belly Kimchi Stew. See below for marinating your pork belly in kimchi juice. Yes, you can use fermented kimchi juice to marinate this slab of pork belly, and two days later, you can make this delicious Pork Belly Kimchi Stew.
Today's Pork Belly Kimchi Stew Recipe & Mukbang Includes:
How To Prepare & Ferment Pork Belly With Kimchi
Ingredients & TIPS
Kimchi Stew Eating Show/Mukbang (김치찌개먹방)
Time Codes For Today's Fermented Pork Belly Kimchi Stew Video Recipe:
Ingredient Review, Prep & TIPS, How To Ferment Porkbelly With Kimchi @ 00:45
Cooking Demonstration @7:00
Kimchi Stew Mukbang/Eating Show 김치찌개먹방 @ 12:23
Below You'll Find:
RECIPE INSTRUCTIONS (includes troubleshooting tips)
RELATED KIMCHI RECIPES
Kimchi Fermentation Tips For Kimchi Stews
(Serving Size: 2 to 3 Adults)
Half head of Kimchi (whole/uncut Kimchi 통배추김치) OR 4 Cups Sliced Kimchi 막김치
1 lb. Pork Belly Slab
3 Cups Korean Beef Broth (SoGoYee YukSu 소고기 육수) or Beef Bone Broth (SaGol YukSu 사골 육수)
1 Cup Kimchi Juice
1 Tbsp Korean Beef Dashida (beef bouillon powder 다시다)
1/2 Tbsp Korean Soybean Paste (DoenJang 된장)
4 - 5 Fresh Garlic Cloves (finely minced)
1/2 Medium Onion (sliced thick)
1 Tbsp Olive Oil
1 Tbsp butter (optional)
2 Scallions (cut into 1 to 1.5 in length, diagonally cut)
1/2 Block Firm Tofu, approximately 8 oz. (cut into thick slices)
HACK: Because you can't wait two weeks to make this!
2 Cups Extra Fermented Kimchi Juice/Liquid (at least 4 weeks old with all the peppers)
1 lb. Pork Belly Slab
(Score the skin side of the pork belly as instructed below. Cover both sides of the pork belly slab with the kimchi fermented juice. Store in the fridge. 24 hours later, turn the pork belly slab over so both sides get the same soaking time in the kimchi juice. After 48 hours of soaking time, this slab of pork belly is ready! Follow the same instructions as below for making this Kimchi Stew.)
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Fermenting Porkbelly With Kimchi
Rub a generous amount of coarse salt (1/2 Tbsp on each side) on both sides of the meat. In a medium-size air-tight plastic container, lay 1 quarter piece of the whole/uncut Kimchi (the center core of the napa cabbage facing up), then add a layer of any leftover of the Kimchi paste mixture. Rub both sides of the pork belly with the Kimchi paste mixture. Place the pork belly meat (with the skin facing up), on top of the Kimchi. Then add all leftover of the Kimchi paste on the skin of the pork belly. Lay the 2nd quarter piece of the Kimchi (with the center core of the napa cabbage facing down) on the pork belly. Gently, pack it down. Add a layer of saran wrap (plastic wrap) on top of the Kimchi. Press it down GENTLY to release any airgaps. Place this pork belly kimchi container in the refrigerator immediately and let it ferment for 2 weeks.
You can also use sliced kimchi, too. 2 cups on the bottom then pork belly, and 2 cups on top. Follow the instructions above.
Making Pork Belly Kimchi Stew
By the end of the 2-week fermentation, the skin of the pork belly will be tough, as a lot of the moisture of the skin has been drained. Score the skin of the pork belly, as shown in the video. This is to ensure that the Kimchi broth can seep into the flesh of the meat, as well as the release of the fatty oils from the meat into the Kimchi Stew broth.
Using a large shallow and wide pan, preheat on high heat. (The stove heat remains at high.) . Add the olive oil, then onions and Kimchi. Place the pork belly (skin facing up) in the middle of the pan, wedged in between the kimchi. Add any remainder of the Kimchi paste mixture vegetables on the skin of the pork belly. Pour about 1 cup of the Kimchi juice into the pan. IF YOUR KIMCHI DOES NOT LOOK BRIGHT RED, as mine (if not using my Kimchi recipe), add about 1/2 to 1 Tbsp of Korean Red Pepper Flakes.
Add the Korean soybean paste and garlic. *Pour the Korean beef broth (make sure to preheat the broth so it is piping hot) slowly into the pan. As you are pouring the broth, make sure to break up the soybean paste with the broth. Just pour the broth up to when it is almost covering the Kimchi in the pan. (This depends on how wide and shallow your pan is.) Save any remainder of the broth to use later. Place the lid on and lower the heat to medium/medium-low. Let is simmer with the lid on for 15 minutes.
*Only Korean beef broth is recommended. Using American beef broth to Kimchi Stew will not yield you that authentic taste.
Then turn over the pork belly meat so the skin side is now submerged in the broth. Cover the meat with a layer of Kimchi. Turn over the Kimchi to rotate its position in the pan. Add any remainder of the Korean beef broth to the pan. Add the tofu and make sure it is submerged in the broth. Cover with the lid and let it simmer for 10 minutes on medium/medium-low heat.
Time For Seasoning
Taste the broth. It might be saltier or less, all depending on your Kimchi. If the broth does not taste salty, add 1 Tbsp of the Beef Dashida. If it is salty, start with 1/2 Tbsp of the Beef Dashida. Then add the butter and once it has melted into the broth, it is ready!
Of course! You don't have to use the Dashida, if you prefer not to. Adjust the saltiness of the broth by adding more salt or broth.
Add the scallions on top for garnishing. Your Pork Belly Kimchi Stew is ready. Bon Appetite!
Enjoy your Kimchi Stew with friends and family over shots of chilled Soju (소주). Kimchi Stew is known to save many-many souls every day...:-) It is one of those stews where you feel comforted and "all-is-good" kind of feeling you get, even if it is just temporary while you are eating this delicious stew.
If you haven't seen my Kimchi Stew Eating Show/Mukang which included in this video recipe, make sure to check it out because I share my personal way to enjoy this hearty Pork Belly Kimchi Stew...YUM!
Kimchi Fermentation Tips For Kimchi Stews
When making Kimchi Stew, it is ideal to use fermented Kimchi, where it has reached its fermentation point of tanginess. Kind of too tangy to eat the Kimchi as is. This is really the perfect time to make Kimchi with.
If you just bought your Kimchi home from the store and you just can't wait to let the Kimchi ferment, follow the instructions in this Kimchi Tips video. In addition to the tips in this video, let the Kimchi jar rest on your kitchen counter for four to five days straight. Make sure to move or redistribute the Kimchi in the container/jar.
Kimchi TIPS: How To FERMENT & STORE Your Store-Bought Kimchi (Tongbaechu-Kimchi 통배추김치 막김치, 배추김치)
Kimchi Mandu | King-Size Kimchi Dumplings [김치왕만두] Korean Dumplings Recipe & Mukbang 만두 만들기 餃子 レシピ
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