Kimchi Jjim (Braised Kimchi and Pork ribs)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 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)
Description
Kimchi Jjim (Braised Kimchi and Pork ribs) features pork ribs combined with sour, aged cabbage kimchi simmered slowly in a stock that includes dried anchovies and sea kelp. The pork is first blanched to remove impurities, then coated in a seasoning blend with gochugaru (Korean chili flakes), soybean paste, soy sauce, garlic, sugar, and sesame oil. The method layers sliced onion on the pot bottom, places the pork and kimchi above, and adds kimchi brine and stock before gently simmering, allowing intense melding of flavors and tender meat.
This dish delivers a balance of rich, meaty texture from the simmered short ribs and the sharp tang and spice of fermented kimchi. The slow braising breaks down the ribs to tender, flavorful bites, and folding in green chili and green onion adds mild heat and fresh herbal notes near cooking completion.
Kimchi Jjim is typically served hot accompanied by plain steamed rice to complement and moderate the pronounced flavors. It is suitable for a filling family meal during colder months or whenever a warming, savory dish is desired.
Notes emphasize using a pot with a tight-fitting lid to retain moisture; otherwise, extra stock may be needed to compensate for steam loss. Vegetarian substitutions for the meat with protein alternatives and flavorful seaweed-based stock are also possible.
Ingredients
- 2-1/2 lb pork short ribs
- 2 lb kimchi preferably, but any sour cabbage kimchi works fine, aged whole cabbage (mugeunji
- 1/4 cup kimchi brine kimchi juice
- 1 onion sliced, medium
- 1 tbsp gochugaru Korean chili flakes
- 1 tbsp soy bean paste doenjang, Korean
- 1 tbsp Korean soup soy sauce gook-ganjang, also known as gukganjang
- 2 garlic finely chopped, cloves
- 2 tsp sugar
- 1 tbsp sweet rice wine optional, mirim
- 2 tsp sesame oil
- 1 green chili sliced, optional, fresh; or jalapeño
- 2 green onions chopped
For the stock
- 6-7 dried anchovies large
- 1 dried sea kelp aka dashima
- 4 cups water
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
- If your cooking pot lacks a heavy lid, add additional stock during simmering to prevent drying out.
- Vegetarian variations can substitute pork with plant-based proteins and use sea kelp stock for flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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