Pressure Cooker Kimchi Dwaeji Jjim (Braised Kimchi with Pork)
A one-bowl main dish of seasoned pork and aged sour kimchi braised tender in a pressure cooker.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Pork is scored, marinated in seasoned kimchi liquid, and braised with aged sour kimchi in a pressure cooker. Once the pressure releases, the broth is simmered down gently until thick so the flavors soak deeply into the meat. It makes a hearty single-meal dish for a family of 4.
- Servings
- 4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Porkpork shoulder or picnic shoulder
- Kimchi
- Onion
- Cheongyang chili pepper (hot green chili)
- Large green onion (daepa)
Seasoning
- Gochugaru (Korean chili flakes)
- Garlic
- Corn syrup (mulyeot)
- Mirin (cooking rice wine)
- Sugar and ground black pepper
- Toasted sesame seeds
- Toasted sesame oil
- Using about 1 kg of a whole cut like pork shoulder or picnic shoulder makes a good amount for a single meal (family of 4).
- Pour the marinade over the pork; marinating for at least 1 hour is best.
Steps
Cut the pork into large chunks and score them.
This helps the seasonings penetrate deeply and lets the meat cook through evenly.
Place the meat in a wide bowl.
Pour the marinade over the pork. Marinating for at least 1 hour is best.
Make the marinade by mixing aged kimchi liquid with garlic, sugar, mirin (cooking rice wine), ground black pepper, and corn syrup (mulyeot).
Thickly slice the onion and arrange it on the bottom of the pressure cooker along with the large green onion (daepa) and Cheongyang chili pepper (hot green chili).
Take out well-fermented kimchi; it is also nice to season the kimchi directly.
You can rub sugar or seasoning between the cabbage leaves.
If the kimchi is very sour, add a more generous amount of sugar.
Place the seasoned pork over the vegetables, and top the pork with the kimchi last.
You only need to cook it in the pressure cooker until the pork is tender.
I cooked it under pressure for 10 minutes, and once the pressure released, simmered it down until the broth reduced to a shallow layer.
Ta-da! Slice the whole kimchi lengthwise and arrange it on a large platter with the sliced pork.
Wrap a piece of pork in kimchi to eat.
Doesn't it look delicious? The kimchi seasoning has soaked into the pork, making it so tasty.
Ppunwife's tips
- Cut the pork into large chunks and score them. This helps the seasonings soak in well and lets the meat cook through.
- Pour the marinade over the pork; marinating for at least 1 hour is best.
- If the kimchi is very sour, increase the amount of sugar.
FAQ
Why score the pork?
It helps the marinade penetrate deep into thick cuts of meat and ensures it cooks through evenly.
What should I do if the kimchi is overly sour?
Tucking extra sugar between the kimchi leaves helps balance out the excess sourness.
Why place the vegetables at the bottom of the pressure cooker first? AI-generated
Vegetables like onions and large green onions release moisture, preventing the meat from scorching on the bottom while adding extra flavor.
