📝 About This Recipe
Kimchi-jjim is the ultimate Korean comfort food, featuring whole leaves of aged 'muku' kimchi braised until they become buttery-soft and translucent. Unlike its cousin Kimchi-jjigae, this dish uses less liquid and a longer cooking time to allow the rendered pork fat and pungent kimchi juices to meld into a deep, concentrated umami bomb. It is a soulful masterpiece that celebrates the transformative power of fermentation and patience.
🥗 Ingredients
The Core Components
- 2 pounds Fully fermented (sour) Napa Cabbage Kimchi (at least 2-3 weeks old; use whole quarters if possible)
- 1.5 pounds Pork Belly or Pork Shoulder (cut into large 3-inch chunks)
- 1/2 cup Kimchi Brine (strained from the kimchi container)
- 1 large Yellow Onion (thickly sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
The Braising Liquid
- 3 cups Anchovy Kelp Broth (can substitute with chicken or vegetable stock)
- 2 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Soy Sauce (regular or soup soy sauce)
- 2 tablespoons Minced Garlic (freshly minced for best aroma)
- 1 teaspoon Ginger (grated or finely minced)
- 1 tablespoon Sugar (balances the acidity of the aged kimchi)
- 2 tablespoons Mirin (Rice Wine) (helps remove any gaminess from the pork)
- 1 tablespoon Toasted Sesame Oil (added at the end for fragrance)
Aromatics & Garnish
- 1-2 pieces Korean Green Chili (Cheongyang) (thinly sliced on a diagonal)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Prepare the pork by patting it dry and cutting it into large, thick chunks. If using pork belly, leave the skin on for extra texture.
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2
In a small bowl, whisk together the Gochugaru, soy sauce, minced garlic, grated ginger, sugar, and mirin to create a concentrated seasoning paste.
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3
Place the thickly sliced onions at the bottom of a heavy-bottomed pot or Dutch oven to create a protective bed that prevents the kimchi from scorching.
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4
Wrap the pork chunks tightly within the individual leaves of the kimchi, or simply lay the whole kimchi quarters over the pork if you prefer a more rustic presentation.
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5
Pour the 1/2 cup of kimchi brine and the 3 cups of anchovy kelp broth over the ingredients. The liquid should almost cover the kimchi but not completely submerge it.
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6
Spread the seasoning paste evenly over the top of the kimchi and pork.
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7
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.
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8
Simmer gently for 45 to 50 minutes. Check occasionally to ensure there is enough liquid; if it looks too dry, add a splash more broth.
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9
After 50 minutes, the kimchi should look translucent and the pork should be fork-tender. Add the green onions and sliced chili peppers to the pot.
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10
Cover and simmer for an additional 10-15 minutes to allow the flavors to fully concentrate and the pork fat to render into the sauce.
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11
Remove the lid and drizzle with toasted sesame oil. If the sauce is still too thin, simmer uncovered for 5 minutes on medium heat to thicken.
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12
To serve, place the whole kimchi quarters on a large platter and arrange the pork alongside. Sprinkle with toasted sesame seeds.
💡 Chef's Tips
Use the oldest, sourest kimchi you have; fresh kimchi will not achieve the desired 'melting' texture or depth of flavor. If your kimchi is extremely sour, add an extra half-tablespoon of sugar to balance the acidity. For the most authentic experience, do not cut the kimchi before cooking; the long fibers are meant to be torn by hand or cut at the table. Using a heavy Dutch oven is highly recommended as it distributes heat evenly for a slow, steady braise. Aged kimchi can be salty, so taste the broth before adding any extra soy sauce or salt.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot white rice—the rice is essential for soaking up the rich sauce. Pair with a mild side dish like Gyeran-mari (Korean rolled omelet) to balance the spicy and acidic notes. Serve with fresh perilla leaves or roasted seaweed (Gim) for wrapping the pork and kimchi. A chilled glass of Makgeolli (Korean rice wine) complements the fermented tang of the dish perfectly. Include a side of cold bean sprout salad (Kongnamul Muchim) for a refreshing, crunchy contrast.