Recipe courtesy of Urban Belly

Kimchi Stew with Braised Pork

  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 20 min
  • Cook: 3 hr 10 min
  • Yield: 8 servings
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Braised Pork:

1 cup fish sauce

1/2 cup sweet chili sauce

1/2 cup packed brown sugar

1/2 cup mirin

1/2 cup sriracha

1/2 cup Korean chili paste

4 pounds pork belly or boneless butt, cut in large pieces to fit in pan


6 cups unsalted chicken stock

2 1/2 cups sweet chili sauce

1 cup soy sauce

1 cup fish sauce

1/2 cup Korean chili paste

2 pound bag flat, oval Korean rice cakes

2 cups chopped Napa kimchi

1 (12-ounce) can hominy, drained and rinsed

1/4 cup fresh lime juice

2 tablespoons toasted cumin seeds, for serving

1/4 cup chopped fresh cilantro, for serving

1/4 cup chopped fresh garlic chives, for serving


  1. For the pork: Preheat the oven to 300 degrees F. In a large pot or roasting pan, stir to combine the fish sauce, chili sauce, sugar, mirin, sriracha and chili paste. Add the pork to the pan. Bake, turning after 1 hour, until the pork is tender and fully cooked, about 2 hours. Transfer the pork belly to a cutting board to cool completely; dice into large chunks. Reserve the pork.;


  1. For the broth: Meanwhile, heat the chicken broth in a large saucepan. Stir in the chili sauce, soy sauce, fish sauce and chili paste; simmer about 5 minutes. Add the Korean rice cakes, kimchi, hominy and reserved pork. Cook until the rice cakes are tender, about 5 minutes. Before serving, stir in the lime juice. Garnish the stew with the cumin, cilantro and garlic chives.