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Korean with Jisu – Pork belly kimchi stew

Serving 4


Fermented kimchi 400 ml (or half Chinese cabbage)

Pork belly (unsalted bacon part) 500 g


Onion 1/2

Green onion 1

Garlic 5 cloves, minced

Water 1 L

Fish sauce 1Tbsp

Ssamjang paste 1 tsp



  • Cut onions into thin slices.
  • Heat a wide pot over medium heat. When heated, add pork belly and then pepper. Cook pork belly until well done. Remove any fat.
  • Add kimchi and onion slices.
  • Add fish sauce and ssamjang paste to generate umami flavor (Maillard reaction)
  • Add 1L of water, let boil.
  • Add more kimchi juice from the jar if necessary.
  • Add minced garlic and green onion. Close lid then let boil.

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