Hello! Today’s recipe we’re going to look at is Pork Belly Kimchi Stir-fry, which is great as a drinking snack and perfect for dinner. You might be confused about the difference between stir-fry, jumulleok, and spicy pork stir-fry, but this stir-fry recipe is a style where you add a little broth and boil it once in a slightly soupy way! It’s a very good recipe that can be varied like a hot pot or stew by adding more broth. So, shall we take a look at what kind of recipe it is?
Introduction to Pork Belly Kimchi Stir-fry Ingredients
The ingredients are pork belly, kimchi, a bit of vegetables, and the rest is sauce. It may seem a bit much, but if you exclude the beef bone broth, it overlaps a lot with the ingredients used to make jumulleok or kimchi stew, so it’s a very good recipe to slightly vary from just eating jumulleok or kimchi stew.
[Ingredients for Kimchi Pork Belly Stir-fry based on 400g of Pork Belly]
400g pork belly, 1.5 cups kimchi
1 green onion, 1/2 onion
2-3 Cheongyang peppers, 1/4 carrot
1 cup (200ml) beef bone broth
A bit of roasted sesame seeds
A bit of sugar (for sour kimchi, optional)
1 tablespoon cooking wine (optional)1.5 tablespoons gochujang, 0.5 tablespoon minced garlic
1 tablespoon red pepper powder, 1 tablespoon soy sauce
1 tablespoon cooking wine, 1 tablespoon sugar
1 teaspoon perilla oil (sesame oil)
The kimchi is about 1.5 cups, roughly around 200g, but if you want a clean taste, you can slightly remove the filling and prepare it. The smallest size of beef bone broth available in the market is 350ml, but you don’t need much broth, so just prepare 1 cup, about 200ml. If necessary, you can prepare 200ml of anchovy + vegetable broth.
You can use pork belly prepared for stew, but I just used slightly thick slices for grilling. You can prepare the rest of the vegetables in small amounts or add more according to your preference.
Recipe Summary
- Cut 400g of pork belly and 1.5 cups of kimchi into bite-sized pieces.
- Mix the pork with 1.5 cups of kimchi, 1.5 tablespoons of gochujang, 0.5 tablespoon of minced garlic, 1 tablespoon of red pepper powder, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of cooking wine.
- Marinate the pork for 30 minutes.
- While the meat is marinating, cut 1/2 onion, 1 green onion, 2-3 Cheongyang peppers, and carrot into bite-sized pieces.
- Without adding oil, stir-fry the meat in a pan over high heat initially, then medium heat until the broth comes out and reduces. Add 200ml of beef bone broth and bring to a boil. (You can add the vegetables at this point.)
- When the broth reduces, add the vegetables and stir-fry until they are crisp. Finish with 1 teaspoon of perilla oil (sesame oil) according to your preference.
- Sprinkle roasted sesame seeds on top of the finished stir-fry to complete.
🍳 You can also add bean sprouts or other ingredients according to your preference. You can marinate the vegetables with the meat and kimchi in advance.
🍴 You can use anchovy broth instead of beef bone broth for a cleaner taste!
🍳 You can also remove the filling from the kimchi for a cleaner preparation! Taste it once, and if the kimchi is too sour, add a little more sugar.
🥗 Preparation time: 15 minutes (excluding marinating time)
🍳 Cooking time: 20 minutes
Preparing Ingredients for Pork Belly Kimchi Stir-fry
First, let’s prepare the meat. Cut 400g of pork belly into bite-sized pieces so that it can be seasoned with kimchi from the start! I prepared slices for grilling, so I just cut them into appropriate sizes.
Place the cut meat in an appropriate bowl and add 1.5 cups of kimchi on top!
Add 1.5 tablespoons of gochujang, 0.5 tablespoon of minced garlic, 1 tablespoon of red pepper powder, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of cooking wine as seasoning, and mix well.
In this state, you can marinate it at room temperature for 30 minutes, or if you’re going to marinate it in the refrigerator, you can leave it for a few hours.
While the meat is marinating, let’s slice the vegetables. Slice 1/2 onion, slice or julienne 1 green onion, slice 2-3 Cheongyang peppers appropriately, and cut the carrot into slightly long pieces for easy eating. Depending on your preference, you can marinate the vegetables with the meat, so keep that in mind!
Cooking Pork Belly Kimchi Stir-fry
Let’s start cooking right away. You can use a suitable pan or a shallow pot! Without adding oil, heat it slightly over high heat initially, then stir-fry over medium heat to prevent the kimchi from burning.
The key is to stir-fry without burning the kimchi! Stir-fry the meat until the broth comes out and reduces. Then pour 200ml of beef bone broth and bring to a boil. You can add all the vegetables at this point.
Stir occasionally to prevent the kimchi and meat at the bottom of the pot from burning! When the broth reduces to 2/3 or 1/2, finish with 1 teaspoon of perilla oil (sesame oil) according to your preference.
For reference, if you want to stir-fry the vegetables until they are crisp, add them almost at the end to adjust the texture.
Completion Gallery
Completion of Pork Belly Kimchi Stir-fry
So here is the completed soupy style pork belly kimchi stir-fry. The broth is slightly soupy, and the seasoning is well absorbed into the broth, so it should taste really good.
I’ve tried all kinds of pork dishes at home, from pork kimchi stew, spicy pork stir-fry, jumulleok, to even bulbaek, but if you’re not sure where your taste buds are going, how about trying pork stir-fry, which has a similar feel but can be enjoyed differently thanks to the soupy broth!?
It’s a dish that can be easily prepared as a dinner meal, a drinking snack, or a side dish, and it won’t feel too difficult once you have the ingredients ready.
Unlike spicy pork stir-fry or jumulleok, it’s really good to scoop a ladleful and place it on top of rice! It’s a recipe that can be easily varied to a thick style or with a little more broth to mix with rice!
It’s highly recommended when you’re tired of kimchi stew. It’s a taste that anyone who loves spicy pork will not regret.
