Tart and Tender Pork Kimchi Jjim (Braised Kimchi with Pork)
Pork kimchi jjim (braised kimchi with pork) simmered until tender, using ginger syrup to eliminate gaminess and the stale smell of aged kimchi.
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 →
This is a braised dish where aged sour kimchi and pork are layered, poured with anchovy broth, and gently simmered for about 20 minutes. Adding ginger syrup neatly catches the gaminess of the meat and the funk of aged kimchi, letting you enjoy it spicy and clean. Lining the bottom of the pot with onion softly mellows the kimchi's acidity.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
- Pork400 g
- Aged sour kimchi (or aged kimchi (mugeonji))1 clove (1/4 head)
- Onion1/2 (large)
- Large green onion (daepa)1/2 stalk
- Anchovy broth3 cups
- Kimchi brine1 cup
- Ginger syrup (saenggang-cheong)2 tbsp
- Salta little
- Ground black peppera little
- If the kimchi has no stuffing, use it as is; if it has stuffing, shake it off, and save about 1 cup of kimchi brine.
- Besides pork belly, you can also use pork shoulder, front leg, or hind leg.
- Instead of ginger syrup, you can add 1 tsp minced ginger and 1 tbsp to 2 tbsp sugar.
Steps
Prepare the ingredients
This is 1 wedge of aged sour kimchi, about 1/4 head. Mine had no seasoning stuffing, so I used it as is, but if yours has stuffing, shake it off and save about 1 cup of kimchi brine.
I prepared pork belly, but you can also use pork shoulder, front leg, or hind leg.
Here are the onion, large green onion, and Cheongyang chili pepper.
Prep the ingredients
Lightly sprinkle salt and ground black pepper evenly over the meat to season it.
Cut the onion, large green onion, and Cheongyang chili pepper into bite-sized pieces.
Add ingredients to the pot
Evenly spread onion, chili pepper, and large green onion across the bottom of the pot. Reserve some chili pepper and large green onion to add at the end.
Lining the bottom with onion releases its sweetness as it cooks, mellowing the sour kimchi so you can reduce the amount of sugar.
Spread out the kimchi, add the pork on top, and repeat layering the kimchi and pork.
Pour in 3 cups anchovy broth and 1 cup kimchi brine.
Evenly top with the reserved large green onion and Cheongyang chili pepper, then add 2 tbsp ginger syrup (saenggang-cheong).
Instead of ginger syrup, you can add 1 tsp minced ginger and 1 tbsp to 2 tbsp sugar.
The ginger syrup removes the meat's gaminess, catches the funky odor of aged kimchi, and helps mellow out the sourness.
Simmer
Once it boils over high heat, cover with the lid and simmer gently over low heat for about 20 minutes.
When the meat is fully cooked and the kimchi has braised down tender, it is done.
Done
The thoroughly braised kimchi and melt-in-your-mouth tender meat call for rice just looking at them.
I finished a whole bowl of rice with just this one dish.
It is also truly delicious if you add tofu to braise along with the meat.
Wrapping a strip of kimchi around the meat for a bite, then wrapping it over rice for another bite, the bowl is empty in no time.
The weather is getting colder, so if you have sour kimchi or aged kimchi, try enjoying it warmly like this.
Ppunwife's tips
- Lining the bottom with onion releases its sweetness as it cooks, mellowing the sour kimchi so you can reduce the amount of sugar.
- Ginger syrup removes the meat's gaminess, catches the funky odor of aged kimchi, and helps mellow out the sourness.
- It is also truly delicious if you add tofu to braise along with the meat.
FAQ
What can I substitute if I don't have ginger syrup?
You can mix 1 tsp minced ginger and 1 to 2 tbsp sugar instead.
Can I use cuts of pork other than pork belly?
Yes, you can use pork shoulder, front leg, or hind leg instead of pork belly.
Why do you lay the onions at the bottom of the pot first?
The natural sweetness drawn out from the onions as they cook softens the kimchi's strong sourness, allowing you to use less sugar.
Are there any additional ingredients that pair well?
In addition to the pork and kimchi, adding tofu to braise together also works wonderfully.
