The idea of this dish comes from Kimchi stew. Kimchi stew being one of the most popular stew in Korea and this dish is more like a for-special-occasions version of Kimchi stew. It needs exactly the same ingredient as Kimchi stew but it feels rather special than Kimchi stew.
Ingredients
400g of pork (belly part, cut in chunks)
fermented Kimchi
Instruction
Put the pork chunks in a deep pot and layer Kimchi on it. Pour one cup of Kimci juice and add enough water to cover half of the ingredients and bring to boil. Once it boils simmer it at low medium heat for at least 30 minutes or until the pork done.
Tips
- I add some anchovy stock icecubes for deeper flavour. You can add any stock you like.
- I add some whole spring onions to braising to decorate the dish.
- It tastes would be ok with some Kimchi juice you can add some salt if needed.
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