Kimchi jjim is so delicious and comforting and it’s super easy to make.When we have kimchi that’s too fermented and sour to eat, we make this dish. Serve with rice and you won’t need anything else to satisfy your soul.
Kimchi Jjim, Braised Kimchi with Pork 김치찜
- 1.8 LB Pork butt Pork belly is good too if you are ok with more fat. If frozen, it’s better to unthaw before. But, if not, cook longer
- 2 LB Kimchi Over-fermented sour kimchi is best. Should be at least well-fermented. Don’t use fresh kimchi. Uncut whole is much better but you can use precut ones
- 1 Onion Sliced whole into 1/2 inch thickness
- 3 TBS Garlic minced
- 4 roots Green Onion Cut into 2 inch lengths
- 2 cups Water
- 1.2 TBS Doenjang
- 1 TBS Soy Sauce
- 2 TBS Rice Wine Optional
- 1/8 tsp Black Pepper
- 8 oz Rice Cake Optional if you like rice cake
- Place sliced onions on the bottom of the pan.
- Rinse the meat quickly and place on top of onions.
- Add kimchi. (If the kimchi has too much small sliced radish between the leaves, remove some so it doesn’t get too messy)
- Add water and all the seasonings.
- Cook on high heat for 15 min, COVERED.
- Reduce heat to LOW. You can add rice cake here. Cook for 1 hour COVERED (until liquid is almost gone). (If rice cake is fresh, add 15 min before it’s done.).
- Depending on you kimchi, you may want to season with salt at the end.
Good to KnowKimchi
For good kimchi jjigae, you need over-fermented (sour) kimchi. If your kimchi is not fermented enough, you can add 1 tablespoon of vinegar to add some extra sour taste. Pork
A chunk of pork belly without too much fat is ideal for this stew. But, you can use any cut of pork. You can also use pre-cut pork but it won't be as tender as cooking it as a chunk and cutting it after.
Tried this recipe?Let us know how it was!