Pork belly and kimchi are the stars of this one-pot ultimate Korean comfort bowl.
- 2 tbsp sesame oil
- 1 tbsp peanut oil
- 2 cloves garlic, sliced
- 300 g pork belly, skin removed and flesh diced into bite-sized pieces
- ½ onion, diced
- 1 tbsp ginger, peeled and grated
- 2 tbsp Korean chilli paste (gochujang)
- 2 tbsp apple cider vinegar
- 2 cups aged kimchi
- 3 cups dashi stock
- 1 tbsp fermented shrimp, rinsed to remove some of the saltiness
- 1 tsp castor sugar
- 1 handful snake beans, cut into batons
- 4 pieces fried tofu, cut in half on the diagonal
- 4 spring onions, cut into batons
- 3 6-minute boiled eggs, optional
- dash sesame oil, to finish
- rice and extra kimchi, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place a pot over a medium heat, add the sesame oil and a dash peanut oil, then the garlic and cook for 2 minutes or until fragrant. Add the pork, onions and grated ginger and cook for 3-4 minutes. Add the chilli paste, stir and add the vinegar. Leave to reduce and simmer for 2-3 minutes. Add kimchi, dashi stock and fermented shrimp, stir to combine and add sugar. Reduce heat and simmer for 20 minutes, adding water occasionally if it reduces too much.
To finish add the snake beans and tofu and simmer for 3 minutes. Add the spring onions and remove from heat. Pop the eggs into the stew, if using. Serve with rice and extra kimchi and a drizzle of sesame oil to season.