Kimchi Stew

  • 1 quart chicken stock
  • 3 cups kimchi
  • 3 tbsp mirin; or more if desired
  • 1 piece kombu
  • 1/3 cup bonito flakes
  • 1 cup sliced scallions
  • 2 eggs; boiled
  • 1 cup carrots; julienned
  • Roasted pork shoulder; see below
  • Roasted pork belly; see below

For the pork belly and pork shoulder:

  • 1 lb pork belly
  • 1 lb pork shoulder
  • 1/4 cup kosher salt
  • 1/4 cup sugar

For the stew:

in a large soup pot, combine stock, kimchi, mirin, kombu, bonito flakes and 1/2 cup of scallions. Simmer (do not boil) on medium heat for 30 minutes until flavor is rich and bonito flakes are dissolved. Remove kombu and add more mirin and salt if needed. Serve in a small bowl with egg, belly, shoulder, and top with carrots and scallions


Mix together salt and sugar. Place pork belly in a roasting pan and shoulder in a separate roasting pan. Rub salt/sugar mixture all over both portions of meat until generously covered. Discard any leftover salt/sugar and cover roasts with plastic wrap. Let rest in fridge for 6-24 hours. Preheat oven to 450 degrees. Take meat from fridge and discard any liquid that has accumulated in dishes. For the belly, cook fat side up for one hour, basting halfway through,until it is golden brown. Turn oven down to 250 degrees and cook for an additional hour. For the shoulder, cook in oven at 250 degrees for 6 hours until tender. Take out of the oven and lest rest for 30 minutes. Shred using two forks.