Tender Kimchi Jjim (Braised Kimchi) with Pork Front Leg
A braised dish made by layering pork front leg and aged sour kimchi in a pot and simmering gently.
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 →
A dish where pork front leg and aged kimchi are placed together in one pot and simmered thoroughly. The kimchi brine and broth soak into the meat for a tender texture, making it a great match as a side dish for rice or as an accompaniment to drinks.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork500 g
- Aged sour kimchi (or aged kimchi (mugeonji))1/2 head, 700 g
- Onion1
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth (or 4 cups water + 2 broth tablets)4 cups
- Kimchi brine1 cup
Seasoning
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- Sugar (or 2 tbsp green plum syrup (maesil-cheong))1 tbsp
- For the pork, I trimmed off a bit of the fat from front leg meat and cut it into thick chunks.
- Instead of mirin, you can also add about 1 tsp minced ginger.
- For strongly sour aged kimchi, add more sugar or green plum syrup to neutralize the sour taste.
- Instead of anchovy broth, you can pour in water and add broth tablets.
Steps
Prepare the ingredients
For the pork, I trimmed off a bit of the fat from front leg meat and cut it into thick chunks.
Prepare aged sour kimchi or fully aged kimchi, about 1/2 of a (small) head.
Prepare large green onion, onion, and Cheongyang chili peppers.
Slice the vegetables
Thickly slice the onion and slice the large green onion and Cheongyang chili peppers diagonally.
Add the ingredients
Layer the onion, large green onion, and Cheongyang chili peppers in the pot first.
Reserve half of the green onion and chili peppers to add at the very end.
Add the pork, then sprinkle 2 tbsp mirin and a little ground black pepper so there is no gamey smell.
Instead of mirin, you can also add about 1 tsp minced ginger.
Cover the top with the kimchi and sprinkle 1 tbsp sugar evenly over the kimchi.
For strongly sour aged kimchi, add more sugar or green plum syrup to neutralize the sour taste.
Pour in 1 cup kimchi brine and also add 4 cups anchovy broth.
Instead of anchovy broth, you can pour in water and add broth tablets.
Simmer
Raise the heat to high, and once it comes to a full rolling boil, lower to medium-low, cover with a lid, and simmer gently.
Check occasionally so that the bottom does not scorch from the kimchi brine and seasoning.
Simmer thoroughly for about 20 minutes, turning over once midway so the kimchi cooks evenly and turns tender.
Once the liquid has braised down, add the reserved large green onion and Cheongyang chili peppers at the end, boil briefly to bring out the aroma, and finish.
Done
The Kimchi jjim is complete, with pork cut into chunky bite-sized pieces.
Ppunwife's tips
- Check occasionally so that the bottom does not scorch from the kimchi brine and seasoning.
- Turn over once midway so the kimchi cooks evenly and turns tender.
FAQ
How do you adjust the flavor if the aged kimchi is too sour?
When using strongly sour kimchi, increase the amount of sugar or green plum syrup to gently neutralize the sourness.
What can replace mirin if you do not have any to eliminate the meat odor?
Instead of mirin, you can add about 1 tsp minced ginger to remove the meat odor.
Is there a convenient alternative to making anchovy broth from scratch?
You can easily substitute anchovy broth by pouring in water and adding 2 store-bought broth tablets.
How can you keep the bottom of the pot from scorching while simmering?
Once the liquid boils, lower the heat to medium-low, cover with a lid, and simmer while periodically checking to make sure nothing sticks to the bottom.
