Recipe With Kimchi and Pork that you can use as base to make 3 different Kimchi recipes
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3 in 1 Make Ahead Kimchi Pork Belly Recipe

3-in-1 Recipe with Kimchi and Pork Belly that you can also freeze for later. With this Kimchi Pork Recipe, you can make 3 classic Korean dishes: Kimchi Jjigae, Kimchi Fried Rice and Kimchi Tofu. All in less than 25 minutes!
Course Appetizer, rice, Side Dish, Stew
Cuisine Korean
Keyword freezer recipe, hearty, make ahead
KoreanCategory Bap (밥), Bokkeum(볶음), Jjigae (찌게)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 cups
Author JinJoo Lee

Ingredients

Kimchi Pork Base Mix - more than enough to make all 3 recipes below

  • 12 oz pork belly sliced
  • 4 cups cabbage kimchi sour
  • 1 Tbs vegetable oil
  • 1 Tbs cooking sake rice wine

Pork Belly Kimchi Jjigae - cooking time 25 min, serves 2-3

  • 2 cups Kimchi pork base mix frozen is OK too
  • 4 cups water
  • 2 tsp Korean red chili powder gochukaru
  • 2 tsp Korean soy sauce for soup guk ganjang
  • 1/4 tsp Garlic powder
  • 1/4 cup extra firm tofu cut into squares

Kimchi Fried Rice - cooking time 15 min, serves 2-3

  • 2 cups cooked short grain rice
  • 1 cup Kimchi pork base mix
  • 1 Tbs vegetable oil
  • 1 tsp gochujang
  • 1/2 tsp sugar to 1 tsp to taste
  • 1 egg
  • 2 tsp sesame oil
  • 1 tsp sesame seeds
  • 1 green onions chopped
  • 1 sheet dried seaweed gim for kimbap (nori)

Kimchi Tofu - cooking time 15 min, serves 2-3

  • 1 pack 16 oz extra firm tofu
  • 1/2 onion sliced
  • 1 Tbs onion
  • 2 cups Kimchi Pork Mix Base preferably defrosted
  • 2 tsp gochujang
  • 1 tsp sugar
  • 1 Tbs mirin or cooking sake
  • 1 tsp garlic chopped
  • 1/2 tsp red chili powder gochukaru
  • 1 green onion

Instructions

Kimchi Pork Belly Base Recipe

  • Cut pork belly into small pieces. 
  • Heat pan on medium high heat and add oil and cook pork belly until slightly done.
  • Add cooking sake or rice wine to pork while cooking. Add fresh (but sour) kimchi and cook for few minutes until pork is fully cooked.If you are using the full baechu kimchi (pogi kimchi), then you will need to cut them into smaller sizes.
  • Divide kimchi pork mix into containers and freeze them.

Recipe with Kimchi #1 - Kimchi Jjigae

  • In a pot, add frozen Kimchi Pork mix. Add water. Add gochukaru (red chili powder), Korean soup soy sauce (gukganjang), and garlic powder or fresh garlic.
  • Bring to boil and add tofu. Simmer fro 15 min or more and you are done!

Recipe with Kimchi #2 - Kimchi Fried Rice

  • Cook rice to make 2 cups. Cold left over rice from fridge works even better.
  • Slice or chop 1/2 of the frozen kimchi pork mix. This is about 1 cup.
  • Heat a frying pan on medium high heat, drizzle vegetable oil. Add chopped/sliced kimchi+pork to pan. Stir.
  • Add 1 tsp gochujang and 1 tsp sugar to kimchi and saute it for 2-3 minutes until everything is fully defrosted and well cooked.
  • Lower heat to medium and add rice. Mix rice and kimchi together and saute for another 2-3 minutes.
  • Push the rice to the sides of the pan and make room in the center of the pan to cook the egg. Add a small amount of oil in the center then crack an egg. Let the egg cook for several seconds and then break the egg and stir to make scrambled egg.
  • Mix egg with the rice and cook for another 1-2 min. Finish with a swirl of sesame oil. Garnish with some sesame seeds, green onions and dried seaweed (gim or sushi nori). Tear gim into small pieces by hand or cut with scissors. If you like burnt rice, leave the rice in the pan on low heat and let it brown for few more minutes.

Recipe with Kimchi #3 - Kimchi Tofu

  • Cut extra firm tofu into squares. Slice onion.
  • Heat frying pan on medium high heat. Drizzle a little bit of vegetable oil, saute onions for 3-4 minutes until they are translucent.
  • Add frozen or defrosted kimchi pork mix to pan. If completely frozen, lower heat until kimchi mix is melted. Raise heat to medium and saute kimchi and onions for few minutes.
  • While it’s cooking, add gochujang, sugar, cooking sake, chopped garlic, gochukaru (chili powder) and gukganjang (Korean soy sauce for soup). Mix everything together and cook another minute or two until everything is well blended.
  • On a plate, arrange tofu slices in a circular fashion or just to one side. Transfer hot kimchi pork belly mix on to plate and serve.

Notes

  • PLEASE TASTE as you go - because Kimchi can be more or less salty, more or less spicy, depending on the recipe, you may not even need to add gukganjang or gochukaru or may need to add more. Adjust to taste.
  • Kimchi Tofu (김치두부) goes wonderfully well with some Makgeolli so try it as Anju (appetizer) to go with it.
  • Kimchi Jjigae will taste even better the next day so reheat and enjoy! Try hot Kimchi Jjigae with cool room temp rice. The temperature difference makes Kimchi Jjigae extra delicious.
  • Kimchi Fried Rice can be enjoyed with a whole sunny side egg on top instead of scrambled like I do.
  • The cooking time is different for each dish. The time to cook the Kimchi Pork mix base is around 15 min.