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Pork Belly and Mochi Kimchi Stew

A recipe for 'Pork Belly and Mochi Kimchi' that's so delicious you won't be able to stop eating it once you start。 Featuring mochi, pork belly, and kimchi, with enoki mushrooms and Mitsuba (Japanese parsley) adding texture and aroma. This addictive dish is perfect with rice or drinks. Give it a try!

📖Cooking Basics

miso（ramen）

Steps

Trim the root ends off the 15g Garlic and cut it in half lengthwise.
🕒 00:17
Peel the skin off the cut Garlic.
🕒 00:40
Remove the garlic sprouts using a toothpick or similar tool. [Key Tip!] Garlic sprouts have a strong bitterness and can cause an unpleasant taste, so always remove them.
🕒 00:50
Grate all the Garlic into a large bowl.
🕒 01:09
Grate 8g Ginger into the same bowl.
🕒 01:30
Add 1 tsp Sugar and 2 tsp Chicken Bouillon Powder to the bowl.
🕒 01:48
Add 1/2 tbsp Miso Paste and 1 tbsp Mentsuyu (Noodle Soup Base) to the bowl. [Key Tip!] Adding mentsuyu provides a bonito flavor, adding depth to the dish.
🕒 01:59
Mix thoroughly with a rubber spatula until the miso paste is dissolved and there are no lumps.
🕒 02:18
Add 100ml Cooking Sake (Rice Wine) and 300ml Water to the bowl and mix well to create the seasoned sauce.
🕒 02:31
Cut the 4 pieces (200g) Kirimochi into quarters so they cook through and are easy to eat. [Key Tip!] When cutting mochi, place the mochi at the base of the knife, place your left hand on the back of the blade, and apply weight slowly to cut without slipping.
🕒 02:55
In a new bowl, trim only the hard ends off the 1 pack Enoki Mushrooms while still in the bag.
🕒 03:28
Tear the trimmed Enoki Mushrooms into bite-sized pieces by hand.
🕒 03:49
Add the 200g Kimchi, including its red juice, to the bowl. [Key Tip!] The juice from kimchi contains fermented umami, so using it as a base for the flavor is essential.
🕒 04:00
Cut the 150g Pork Belly into bite-sized pieces.
🕒 04:27
Add the cut Pork Belly to the bowl with the enoki mushrooms and kimchi, breaking it apart as you add it.
🕒 04:42
Add 2 tbsp Sesame Oil and mix well by kneading with your hands. [Key Tip!] Marinating the pork and slightly wilting the enoki mushrooms allows them to cook through faster and for the flavors to meld better.
🕒 04:52
Press down firmly to ensure the kimchi is well incorporated.
🕒 05:27
Heat a deep frying pan over medium heat. Once warm, add all the ingredients you just mixed, without adding any oil.
🕒 05:37
Stir-fry the pork and kimchi until fragrant and cooked through.
🕒 05:56
Pour all the prepared seasoned sauce over the stir-fried ingredients.
🕒 06:10
Add the Kirimochi and mix well, ensuring the mochi is submerged in the soup.
🕒 06:17
Confirm that the stew is boiling thoroughly in the center, then reduce heat to low.
🕒 06:32
Cover with a lid and simmer for 5 minutes to cook the mochi and draw out the umami from the ingredients into the soup.
🕒 06:42
After 5 minutes, remove the lid, taste, and add Water if necessary to adjust the flavor.
🕒 06:51
Turn off the heat and generously add Mitsuba (Japanese Parsley). [Key Tip!] Lightly pat the Mitsuba with your hands to release its richer aroma.
🕒 07:09
Cover with the lid again and let it steam for about 1 minute using residual heat to lightly cook the Mitsuba. [Key Tip!] Mitsuba's aroma can dissipate if overcooked, so lightly cooking it with residual heat is key.
🕒 07:32
Serve in a bowl. Your "Addictive Pork Belly and Mochi Kimchi Stew" is ready!
🕒 07:45