Kimchi Jjim (Braised Kimchi)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Kimchi Jjim (Braised Kimchi)
Description
Kimchi Jjim (Braised Kimchi) centers on simmering pork belly chunks with grated ginger, minced garlic, and a generous amount of napa cabbage kimchi. The kimchi is cut into sections or used whole, combined with kimchi juice and water or broth to create the flavorful cooking liquid. Korean red chili pepper flakes add heat, while the slow simmer softens the meat and mellows the sourness of the kimchi.
The result is a stew featuring tender, flavorful meat and softened kimchi pieces permeated by savory, spicy, and slightly tangy broth. Five minutes before finishing, chopped scallions and optional sugar are added to round out the balance by cutting sharpness and enhancing flavor complexity. The dish is hearty and warming, ideal for pairing with plain cooked rice to soak up the sauce.
This stew embodies the complexity of fermented kimchi enhanced by layered seasonings and slow cooking, delivering a comforting meal common in Korean home cooking.
A small amount of sugar can be added to moderate excessive sourness from kimchi, but it is optional depending on taste preferences.
Ingredients
- 6 ounces pork belly or shoulder; or beef chuck or brisket
- 1 teaspoon ginger grated
- 1 tablespoon garlic minced
- 1.5 pounds kimchi You can use more or less kimchi. Simply adjust the water amounts, made from napa cabbage (1 quarter of whole
- 1/2 cup kimchi juice
- 1.5 cups water If making rice, use the water used to rinse rice (ssalddeumul, 쌀뜨물) instead of plain water, or anchovy broth
- 1 to 2 teaspoons Korean red chili pepper flakes gochugaru
- 1 scallions roughly chopped
- 1 teaspoon sugar You can omit if you like. (see note)
Instructions
- Cut the pork meat into large chunks (about 1/2-inch thick). In a pot, preferably with a thick bottom, combine the meat with the ginger and garlic.
- Cut the kimchi crosswise into 2 or 3 sections or use the whole quarter cabbage kimchi intact.
- Add to the pot with the meat. Add the kimchi juice, water(or broth), and gochugaru. Bring it to a boil over medium high heat. Reduce the heat to medium low. Simmer, covered, until the kimchi and meat are tender, about 40 minutes. If the liquid is evaporating too quickly, add more water (or broth) or reduce the heat.
- Stir in the scallions and sugar, 5 minutes before turning the heat off. Serve with cooked rice.
Notes
- Add a little sugar if the kimchi’s sourness is strong; it balances the flavors but is optional.
User Reviews
Overall Rating
5
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