Recipe: Delicious Satisfying!! Stewed Daikon Radish and Pork Belly with Kimchi

Recipe: Delicious Satisfying!! Stewed Daikon Radish and Pork Belly with Kimchi Delicious, fresh and tasty.

Satisfying!! Stewed Daikon Radish and Pork Belly with Kimchi. Stewed Daikon Radish and Pork Belly with Kimchi. I wanted to eat a lot of meat! I added kimchi to Rich Stir-fried Pork and Daikon Radishand made a slightly spicy hot dish.

It's a great cold weather recipe for sharing and very easy to make.

I am a big fan of Korean cuisine.

My favorite Korean dishes are Kimchi Stew (Kimchi Jigae), Bibimbap, and Stir-fried Korean Glass Noodles (Japchae), to name a few.

You can have Satisfying!! Stewed Daikon Radish and Pork Belly with Kimchi using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Satisfying!! Stewed Daikon Radish and Pork Belly with Kimchi

1. You need 500 of to 600 grams Pork belly block.

2. You need 10 of cm-length Daikon radish.

3. It’s 150 grams of Kimchi.

4. It’s 200 ml of Water.

5. You need 1 tbsp of Soft brown sugar.

6. Prepare 2 tbsp of Mirin.

7. Prepare 2 tbsp of Soy sauce.

8. Prepare 1 tbsp of Miso.

9. You need 1 of Finely chopped spring onions.

Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying!

What to serve with Kimchi Jjigae?

Serve with some rice and with some meat or fish.

Since the stew is quite salty and spicy, it goes really well with heavier dishes such as grilled meats (kalbi, bulgogi, pork belly).

Satisfying!! Stewed Daikon Radish and Pork Belly with Kimchi step by step

1. Slice the pork into 1-cm-thickness..

2. Peel the daikon radish and cut into bite sizes. Cover with a pice of cling film and heat in a microwave for 4 to 5 minutes..

3. Fry the pork in a frying pan. Fry the pork well to release enough fat to fill the pan..

4. Take out the pork and discard the fat. Fry the pork until brown. Absorb the excess fat of the pork with kitchen papers..

5. Put the water, sugar, mirin, soy sauce and miso in a sauce pan and start to heat. Dissolve the sugar and miso and add the pork, daikon radish and kimchi. Cook over a high heat..

6. Bring to the boil and put a lid on. Turn down the heat to low and simmer for 15 to 20 minutes. Stir now and then while simmering. Sprinkle with the chopped spring onions to finish, if youd like..

Also known in Korean as "kkakdugi", this kimchi uses cubed daikon rather than the standard cabbage kimchi.

This side dish, or banchan, is great served alongside fattier Asian meals, such as Spicy Korean Pork Belly.

Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly.

This is one way of using old, sour kimchi.

In all Korean households, Napa cabbage kimchi is always available.