📝 About This Recipe
Kimchi-jjim is the ultimate Korean comfort food, featuring succulent pork ribs nestled within the leaves of deeply aged 'Mukeunji' kimchi. As the dish simmers, the pork fat renders into the spicy, tangy cabbage, creating a melt-in-your-mouth texture and a complex umami profile that is both fiery and soul-warming. This recipe celebrates the harmony of slow-cooking, where the sharp acidity of fermented kimchi transforms into a mellow, velvety sauce that demands a bowl of steaming white rice.
🥗 Ingredients
The Foundation
- 2 lbs Pork Back Ribs (cut into individual ribs and soaked in cold water for 30 minutes)
- 1/2 head Aged Kimchi (Mukeunji) (about 2 lbs, ideally fermented for at least 6 months)
- 1/2 cup Kimchi Brine (strained from the kimchi container)
The Braising Liquid & Aromatics
- 3 cups Anchovy Kelp Stock (or chicken broth as a substitute)
- 1 large Yellow Onion (thickly sliced)
- 3 stalks Green Onions (cut into 2-inch pieces)
- 2 pieces Korean Green Chili (Cheongyang) (diagonally sliced)
The Seasoning Paste
- 3 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 2 tablespoons Minced Garlic (freshly smashed)
- 2 tablespoons Soy Sauce (Jin-ganjang or all-purpose)
- 2 tablespoons Mirin (Rice Wine) (to eliminate pork gaminess)
- 1 tablespoon Sugar (to balance the acidity of the kimchi)
- 1 teaspoon Grated Ginger (freshly grated)
- 1 tablespoon Toasted Sesame Oil (for a nutty finish)
👨🍳 Instructions
-
1
Soak the pork ribs in cold water for at least 30 minutes to extract excess blood. This ensures a clean, non-gamey flavor in the final braise.
-
2
Blanch the ribs in boiling water for 5 minutes with a splash of rice wine. Drain and rinse the ribs under cold water to remove any gray foam or impurities.
-
3
In a small bowl, whisk together the Gochugaru, minced garlic, soy sauce, mirin, sugar, and grated ginger to create a thick seasoning paste.
-
4
In a heavy-bottomed pot or Dutch oven, layer the sliced onions at the very bottom to prevent the kimchi from scorching.
-
5
Take each pork rib and wrap it tightly in a whole leaf of kimchi, starting from the stem and rolling toward the leaf tip. Alternatively, lay the ribs over the onions and cover them completely with the whole kimchi leaves.
-
6
Pour the anchovy kelp stock and the 1/2 cup of kimchi brine over the ribs and cabbage.
-
7
Dollop the seasoning paste over the top, spreading it slightly with the back of a spoon.
-
8
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover with a tight-fitting lid.
-
9
Simmer gently for 60 to 70 minutes. The kimchi should become translucent and silky, and the meat should be pulling away from the bone.
-
10
Halfway through cooking, use a spoon to baste the kimchi with the braising liquid to ensure even flavor distribution.
-
11
Add the green onions and sliced chili peppers. Cover and simmer for an additional 10 minutes.
-
12
Drizzle the toasted sesame oil over the dish just before turning off the heat for a fragrant finish.
-
13
Serve the pot directly at the table. Use kitchen shears to cut the kimchi stems, allowing guests to wrap the tender pork in long strips of the seasoned cabbage.
💡 Chef's Tips
Use 'Mukeunji' (over-fermented kimchi) for the best results; fresh kimchi lacks the necessary acidity and depth for this dish. If your kimchi is extremely sour, add an extra half-tablespoon of sugar to neutralize the sharp bite. Do not skip the soaking and blanching of the ribs; this is the secret to a clear, professional-tasting sauce. For an even richer flavor, you can replace the anchovy stock with the water used to rinse rice (Ssal-tteumul), which acts as a natural thickener.
🍽️ Serving Suggestions
Serve with a bowl of freshly steamed purple rice (Heukmi-bap) for a beautiful color contrast. Pair with a mild side dish like Gyeran-mari (Korean rolled omelet) to balance the spice. A chilled glass of Makgeolli (Korean rice wine) complements the tangy and spicy notes perfectly. Provide a side of seasoned roasted seaweed (Gim) to wrap small bites of rice, pork, and kimchi together.