Kimchi Jjim (Braised Kimchi)

Method6 steps · about 1 hr 16 min

1. 1

   Step 1: Mix the sliced pork butt or scotch fillet (500 g) with the mirin and a few cracks of ground black pepper in a small bowl. Set aside while mixing the sauce.

   Uses 500 g pork butt or scotch fillet, sliced 1–1.5 cm thick and 6–7 cm long · 2 Tbsp rice wine (mirin) · A few cracks ground black pepper

2. 2

   Step 2: Mix the gochugaru (1 Tbsp), soy sauce (1 Tbsp), ginger (1 Tbsp), garlic (1 Tbsp), doenjang (1/2 Tbsp) and sugar (1/2 Tbsp). Only if using fresher kimchi, mix in 1 Tbsp rice vinegar as well.

   Uses 1 Tbsp gochugaru · 1 Tbsp soy sauce · 1 Tbsp minced ginger · 1 Tbsp minced garlic · 1/2 Tbsp doenjang (Korean soybean paste) · 1/2 Tbsp sugar · 1 Tbsp rice vinegar, only if using fresher kimchi

3. 3

   Step 3: Put the seasoned pork, aged kimchi (800 g), prepared sauce, rice-rinsing water or anchovy-kelp stock (1 cup), and sliced onion (1/2) in a braising pot. Keep green onion and green chilies aside. Cover and bring to a boil over medium-high heat, about 5–6 minutes.

   Bring covered braise to a boil · 6 minUses seasoned raw pork · 800 g aged kimchi, preferably intact cabbage-head kimchi · prepared braising sauce · 1 cup rice-rinsing water OR prepared dried-anchovy and kelp stock · 1/2 onion (60 g), thinly sliced

4. 4

   Step 4: Reduce the heat to medium-low, keep covered and simmer for about 1 hour, or until the pork and kimchi have the tenderness you prefer. Stir occasionally and maintain a gentle simmer.

   Gently braise pork and kimchi · 60 minUses pork and kimchi in boiling sauce

5. 5

   Step 5: When the pork and kimchi are tender, add the optional sliced green onion (30 g) and green chilies as garnish, then remove the pot from the heat.

   Uses tender braised pork and kimchi · 30 g green onion, thinly sliced (optional) · 1–2 green chilies, thinly sliced, optional

6. 6

   Step 6: Serve the braised pork and kimchi, cutting the tender kimchi with scissors and tongs as needed. Cooked rice is an optional accompaniment. Refrigerate leftovers airtight for 3–4 days or freeze for up to 1 month.

   Uses finished kimchi jjim