March 10, 2026

Kimchi Braised Pork Belly, Adding Perilla Oil and Simmering Again Makes It Incredibly Tender

Name: Kimchi Braised Pork Belly, Adding Perilla Oil and Simmering Again Makes It Incredibly Tender
Total time: 65 min
Yield: 2
Cuisine: Korean
Ingredients: 600 g Pork Belly for Boiling; 600 g Napa Cabbage Kimchi; 1.5 stalk Green Onion; 1.5 Onion; 5 tbsp Rice Wine; 2.5 tbsp Sand Lance Fish Sauce; 1.5 tbsp Chili Flakes; 1.5 tbsp Tuna Sauce; 400 ml Water; 1.5 tbsp Perilla Oil

Profile김진순 점심시간Views: 31

Cook time: 65 min
Difficulty: 2 out of 5 stars
Servings: Serves 2

Ingredients

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Serves 2

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Steps

Place the pork belly in the pan and sear all sides until golden brown
Add green onion and onion, stir-fry for 2 minutes, then place kimchi in the center and sear for 3 minutes
Add rice wine, sand lance fish sauce, chili flakes, tuna sauce, and 400ml water, then boil on high heat for 20 minutes
Flip once in the middle
Reduce to medium-low heat, add 1.5 tablespoons of perilla oil and simmer for another 20 minutes
Turn off the heat and let it rest for 10 minutes to finish

Original video