Pork Belly Kimchi Jjim (Braised Kimchi)
This is a kimchi jjim with a deeper and richer flavor than the traditional kimchi stew I learned from my mom. By simmering cabbage kimchi and whole pork belly, the harmony of flavors is simply amazing. Don't miss out on my mom's secret ingredients!
Ingredients
- 1/4 kimchi (1/2 for small kimchi)
- 500 g fatty pork belly (the fattier, the richer the broth will be)
- 500 ml water
- 1 seafood coin broth
- 1 tbsp sugar
- 1 tbsp tuna sauce (or substitute with anchovy fish sauce or soup soy sauce)
- 1 tbsp gochugaru
- 20 g spring onion
- 1 onion
- 7 cloves garlic
- 1/2 tbsp doenjang (my mom's secret ingredient)
- 1.5 ladle kimchi juice
Equipment
Method
Preparation
- Prepare a wide, shallow pot.
- Place the kimchi in the pot without cutting it.
- Add the thick, fatty pork belly in whole pieces (the thicker, the richer the broth will be).
- Spread half a tablespoon of doenjang over the meat. (my mom's secret)
- Add 1 tablespoon of sugar.
- Add 1 tablespoon of tuna sauce (or substitute anchovy fish sauce or soup soy sauce).
- Add 1 tablespoon gochugaru (Korean chili flakes).
- Add 20g (1 stem) spring onion.
- Cut 1 onion in half and add to pot.
- Add 7 cloves of garlic.
- Add 1 seafood coin broth .
- Add 500ml water.
Boil
- Cover the pot with a lid and bring to a boil over high heat.
- When it begins to boil, reduce the heat to medium-low.
- Simmer for a total of 50 minutes.
Midway Check
- After 30 minutes, turn the belly and kimchi once to ensure even cooking.
- Cover and simmer for the remaining 20 minutes.
Serving
- Transfer the belly and kimchi to a plate.
- Cut the meat into bite-sized pieces.
Jal meokgetseumnida!
- Pork belly Kimchi Jjim 통삼겹 김치찜
- Tear the kimchi into long strips.
- wrap around the pork belly for the perfect bite. Enjoy!
Nutrition
Calories 1370kcal
