Kimchi Jjim, Braised Kimchi with Pork 김치찜
Equipment
Cast iron pot optional but using cast iron pot will make the meat tenderer.
Ingredients
- 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
Instructions
- 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.
Notes
Good to Know
KimchiFor 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.
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