Kimchi Jjim (Braised Kimchi and Pork ribs)
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6 people
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Calories
650 kcal
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Course
Main Course, Dinner
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Cuisine
Korean
Kimchi Jjim (Braised Kimchi and Pork ribs)
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Kimchi jjim, or braised kimchi, is a comforting Korean dish made with aged sour kimchi and tender pork ribs, slow-cooked in a spicy, flavorful sauce of gochugaru, doenjang, and aromatics. Perfect for cold nights or whenever you’re craving bold, tangy Korean flavors.
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Ingredients
- 2-1/2 lb pork short ribs
- 2 lb aged whole cabbage kimchi (mugeunji) preferably, but any sour cabbage kimchi works fine
- 1/4 cup kimchi brine (kimchi juice)
- 1 medium onion sliced
- 1 tbsp Korean chili flakes (gochugaru)
- 1 tbsp Korean soy bean paste doenjang
- 1 tbsp Korean soup soy sauce (gukganjang) gook-ganjang
- 2 garlic cloves finely chopped
- 2 tsp sugar
- 1 tbsp sweet rice wine (mirim) optional
- 2 tsp sesame oil
- 1 fresh green chili or jalapeño sliced, optional
- 2 green onions chopped
For the stock
- 6-7 large dried anchovies
- 1 dried sea kelp (dashima)
- 4 cups water
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Instructions
To make the stock
- Combine dried anchovies and sea kelp with water in a pot, bring to a boil, and simmer for 5 minutes. Reserve 2 cups of stock.
To make kimchi jjim
- If using pork ribs, blanch them in boiling water for 10 minutes, then drain and rinse well. If using other pork with bones, skip this step.
- In a large mixing bowl, mix chili flakes, soybean paste, soup soy sauce, garlic, sugar, rice wine, and sesame oil. Add the pork and toss well to coat with the sauce.
- In a pot, spread onion on the bottom and place the seasoned pork ribs on top. Cover with whole kimchi and drizzle kimchi juice around. Pour the reserved stock over everything, cover with a lid, and bring to a gentle boil over medium heat.
- Once boiling, reduce the heat to low and simmer for 45 minutes. Turn the cabbage to the other side and continue to simmer for another 30 minutes. If desired, add green chili and green onion and cook for another 10 minutes. Serve warm with a bowl of rice.
- Serving tip: Ever wondered how to eat a whole cabbage in kimchi jjim? One way is to use kitchen scissors to chop it up, but in my home, we prefer to tear it by hand - just like my mother did when I was a kid. It might seem strange, but it's a tradition I've come to love, and now I even use it to teach my own kids!
Notes
- Note 1. If your pot doesn't have a heavy lid, you may need to add an extra 1/2 to 1 cup of stock to make up for the steam that will escape during cooking.
- Note 1. If your pot doesn't have a heavy lid, you may need to add an extra 1/2 to 1 cup of stock to make up for the steam that will escape during cooking.
- Note 2. For vegetarians, substitute the meat with your favorite protein alternative and a flavorful sea kelp stock.
Nutrition Information
Show Details
Calories
650kcal
(33%)
Carbohydrates
16g
(5%)
Protein
35g
(70%)
Fat
50g
(77%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
9g
Monounsaturated Fat
18g
Trans Fat
0.4g
Cholesterol
159mg
(53%)
Sodium
1756mg
(73%)
Potassium
935mg
(27%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
865IU
(17%)
Vitamin C
5mg
(6%)
Calcium
134mg
(13%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 50g | 77% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 159mg | 53% |
| Sodium | 1756mg | 73% |
| Potassium | 935mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 134mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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