Korean Pork Belly Kimchi Casserole

To use up some kimchi, I decided to make korean thick pork belly kimchi stew. This recipe is so simple and delicious nicely pairs with a bowl of rice. No other side dishes needed!

Ingredients (about 4-5 servings):

  • 500g whole cut pork belly
  • 600ml water
  • 1/2 of old whole cabbage kimchi
  • 2 tbsp korean soy sauce
  • 1 tbsp oligodang (korean oligo sugar syrup)
  • 1 tbsp korean fish sauce
  • 1/2 tbsp soy bean paste
  • 1 heaping tbsp of minced garlic (may put less according to your taste preference)
  • 1.5 tbsp korean red chili powder (may put less or omit based on your preferences for spicy level)
  • One mediume onion
  • 1/2 korean big green onion

Directions:

  1. First make the sauce. Add the water, soy sauce, sugar ayyrp, fish sauce, soy bean paste, garlic and red chili powder. Mix together.
  2. Slice the onion and big green onion and set aside.
  3. In a large pot, add in the pork belly.
  4. On top, add the kimchi.
  5. Pour in the sauce.
  6. Cover and let it cook under high heat for 20 minutes.
  7. Then lower the heat to medium low heat and cook for another 30 minutes.
  8. During the cookibg process, add in the green onion and onion that was set aside.
  9. Enjoy with a bowl of rice!

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