Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, brown 1.5 pounds of pork belly pieces over medium-high heat for 8-10 minutes until golden on all sides, then carefully remove any excess rendered fat.

2. 2

   Add 1 medium thinly sliced onion, 4 minced garlic cloves, and 1 tablespoon grated ginger to the pot, sautéing for 3-5 minutes until the onion softens and becomes fragrant.

3. 3

   Stir in 3 tablespoons of doenjang, 1 tablespoon of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of brown sugar with the pork and aromatics, cooking for 2 minutes to toast the spices.

4. 4

   Pour in 6 cups of anchovy broth or water, add 2 cups of chopped ripened kimchi, and 1 cup of sliced Korean radish, bringing the mixture to a boil before reducing the heat to low, covering, and simmering for 60 minutes.

5. 5

   After simmering for 60 minutes, gently add 1 block (14 ounces) of diced firm tofu to the stew, carefully stirring to combine all the ingredients.

6. 6

   Continue to simmer the stew, uncovered, for another 20-30 minutes, allowing the flavors to meld and the sauce to slightly reduce to your desired consistency.

7. 7

   Garnish the finished Korean Braised Pork Belly and Kimchi Stew with 3 chopped green onion stalks and 1 teaspoon of sesame seeds before serving hot.