#samgyeopsal #kimchistew #kimchijjigae
Start by adding 2 tsp sesame oil to a cast iron or regular pan. Heat up the oil at medium heat.
Grill 180g to 200g of sliced pork belly pieces on each side until they turn golden brown and there is a slight crust to each piece. We recommend using the Hokkaido Snow White pork belly.
Remove the pork belly and continue to cook in the same pan with the rendered pork fat. Add 2 stalks of white parts of sliced leek. Cook for a few minutes until the leek is soft and turns slightly golden brown.
Add 1/2 to 1 cup of kimchi and stir well with the leek. After which, add 100ml water and mix well. Bring the mixture to a boil. Simmer for 10 minutes.
Add 2 tbsp of minced garlic and mix well. Add 2 pieces of hand torn Korean dried laver, preferably perilla seed flavoured ones. Stir and mix well. Then push the kimchi stew into the center of the pan.
Place the grilled pork belly slices around the edge of the pan in a fan arrangement. Garnish with the green parts of sliced leek and sesame seed before adding a final drizzle of fresh sesame oil.
And it’s done! Simply serve this unique kimchi stew in the cast iron pan.
This is a different way of making kimchi stew using the rendered fat to cook the kimchi mixture and using less water to get a more saucy finish.
Music track “Veyron” from Father album, composed and performed Ian Low.
Download the album at iTunes at Father by Ian Low / father
12 сен 2022
