Thinking of recipe names or rather, cool recipe names, isn’t my forte. But here’s another of my recipe that is extremely easy to follow! All you need is just a few ingredients, seasoning, and about 20-25 minutes to spare (excluding the marinade).
What you’ll need:
– A slab of pork belly, 1 kg
– Gochujang (Korean red pepper paste)
– Gochugaru (Korean red pepper powder)
– Kimchi (Get the ripened ones if possible!)
– Onions, sliced
– Garlic, finely chopped
– Sesame Oil
– Carrots and cucumbers, julienned
- Slice the pork belly into bite-sized pieces and place them in a large bowl.
- Add salt, pepper, gochujang, gochugaru, garlic, and sesame oil. Mix well!
- Put it in the fridge for at least 30 minutes.
- Heat up a large pan with a slightly deep base and add 2 – 3 tbsp of oil.
- Fry the meat until both sides are seared nicely.
- Add the onions and fry until it softens. When that is done, add the kimchi and fry for about 5 – 10 minutes more.
- You can add either water or stock. Stock is very much preferred as it adds even more flavour to it!
- Let it bubble away for 15 – 20 minutes.
- Serve it immediately with a bowl of rice, some julienned carrots and cucumbers on the top.
- Happy days.
I was looking back at some of my recipes and I realized that this one deserves a better photo than the previous one! So here’s an update on my version of kimchi chigae a.k.a. kimchi stew, adapted from Maangchi.
Kimchi Stew is a warm, spicy and a bubbling pot of kimchi goodness. It comes with a great combination of meat and vegetables so you can guarantee that it’s pretty healthy, although I wouldn’t recommend it eating everyday! It is absolutely normal to perspire profusely while eating this dish because that’s how it is!
As mentioned earlier, the recipe is an adaptation from Maangchi’s recipe and it is not at all difficult to follow.
*Just a word of caution, the ingredients might be a deviation from the ‘proper’ kimchi stew.
- 500-600g of pork belly
- 4-5 stalks of spring onions
- 2 medium-sized onions, roughly chopped
- 4 heap tablespoons of kimchi
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 2 teaspoons of sesame oil
- 1 tablespoon of hot pepper paste (gochujang)
- 2 tablespoons, or more, hot pepper flakes (gochugaru)
- 1 packet of enoki mushrooms
- Prepare and clean the ingredients beforehand, that includes the stock.
- For my version of kimchi stew, I used a hotpot as it maintains the temperature.
- Arrange the ingredients in the hotpot in ANY way you like – plus points if you make it look photogenic.
- Pour the stock in and let it bubble away slowly.
Maangchi’s recipe calls for an anchovy stock to be made but I used a pork-based one, which is also very easy to make. It’s just 500g of pork ribs into a pot of boiling water and let it boil on high heat for about 10-15 minute before bringing it down to a simmer.
Like what Marco Pierre White said, “Cooking is a philosophy..” So do not be dictated by what the recipe says. If you want to make it spicier, add more red pepper powder. Cooking this dish in a hotpot makes it easier for everyone to share and it sort of becomes like a steamboat-style kimchi stew!
The original plan was to prepare bo-ssam, or usually translated as boiled pork wraps. It’s a traditional Korean recipe, with boiled pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf (Maangchi). So, it’s essentially a pouch of spicy, sour, salty, porky and kimchi goodness! However, due to the lack of time, I settled with just making the boiled pork! The recipe is taken from http://www.maangchi.com/recipe/bo-ssam and it is very easy to follow as well!
A few things that I left out:
Doenjang (Korean fermented soy bean paste) – Because there was no more stock at the Korean supermarket! 😭
– In place of Doenjang, I added some soy sauce instead.
Hazelnut coffee powder
– I added instant coffee (I used Nescafé, but any instant coffee would be okay I think.)
So give it a try! I guarantee that it’ll be a good experience!