Tender Pressure Cooker Pork Kimchi Jjim (Braised Kimchi)

Ingredients

• Soak the pork backbone in water for 1 to 2 hours, changing the water occasionally, to draw out the blood. If frozen, soak for about 3 hours.
• Adjust the amount of sugar and gochugaru to taste depending on the condition of your kimchi.

Steps

1. Prepare the ingredients

   

   

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   The ingredients for kimchi jjim are pork backbone, 1/2 head of aged sour kimchi or aged kimchi, large green onion, and Cheongyang chili peppers.

   Tart, refreshing kimchi brine adds much deeper flavor to kimchi jjim, so prepare about 1 cup as well.

   

   Pork cuts with bones attached, like back ribs or backbone, should be parboiled once to remove any gaminess.

   You will need about 1 tbsp whole black peppercorns, 5 bay leaves, 1 knob of ginger, and 1/2 cup soju.

   You can also add doenjang, onion, whole garlic cloves, or large green onion.

   

   Slice the large green onion and Cheongyang chili peppers diagonally.

2. Draw out the blood from the pork backbone

   

   

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   Soak the pork backbone in water for 1 to 2 hours, changing the water occasionally, to draw out the blood.

   If using frozen, soak for about 3 hours to draw out the blood.

3. Blanch the pork backbone

   

   

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   Pour in enough water to submerge the pork backbone, add the whole black peppercorns, bay leaves, ginger, and soju, and bring to a rolling boil.

   Add all the backbone...

   

   

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   As the surface of the bones cooks, grease and dirty foam will begin to rise.

   Blanch for 5 minutes, then rinse under running water, wiping away any clinging impurities.

4. Season the pork backbone

   

   

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   Marinating the pork backbone removes remaining odors and infuses flavor, making it even more delicious.

   Mix together 2 tbsp regular soy sauce, 2 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp mirin, a little ground black pepper, and 1/2 tsp salt.

   First, arrange the backbone neatly in the pressure cooker, then drizzle the marinade evenly over it.

5. Add ingredients to the pressure cooker

   

   

   

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   Spread the aged kimchi or aged sour kimchi over the top, and finish by sprinkling 1 tbsp sugar and 2 tbsp gochugaru over it.

   Adjust the amount of sugar and gochugaru depending on the condition of your kimchi.

   

   

   

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   Pour in 1 cup kimchi brine and about 4 to 5 cups water. Since I did not use anchovy broth, I also added 1 broth coin tablet.

   Because this is kimchi jjim, adjust the water so that the kimchi is just barely submerged.

6. Simmer

   

   

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   Bring to high heat, and once the weighted valve starts rocking vigorously, lower the heat to medium-low and cook for 10 minutes.

   Turn off the heat and let the pressure release naturally...

   Open the lid, flip the kimchi over, add the large green onion and Cheongyang chili peppers, and braise until the liquid is reduced and saucy.

   If cooking in a regular pot instead of a pressure cooker, simmer for at least 20 minutes first so the pork backbone meat cooks tender, then add the kimchi and continue simmering.

7. Finish

   

   If you are craving something fiery and spicy after rich holiday food, how about kimchi jjim?

   It is also delicious braised with plenty of large dried anchovies instead of pork backbone.

   

   

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   It is so simple to make because all you have to do is add the fully ripe kimchi and pork backbone and let them cook thoroughly in the pressure cooker.

   Wrapping a tender, succulent piece of kimchi around the savory meat makes an absolute treat.

Ppunwife's tips

• Bone-in pork cuts like back ribs or backbone should be boiled once first to eliminate unpleasant odors.
• Seasoning the pork backbone beforehand removes odors and lets the flavors soak in, making it much tastier.
• If using a regular pot instead of a pressure cooker, simmer for at least 20 minutes first to tenderize the meat, then add the kimchi and simmer.

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