Kimchi Jjim - Korean Braised Kimchi with Pork 🇰🇷

 

Sa Wad Dee Ka 🙏 Hive Community ^^

 

I still have kimchi that I made since last month and be patient for the kimchi has aged and fermented very well. So today I'm going to make kimchi Jjim which is braised kimchi with pork.
 

 

Kimchi Jjim works wonderful and best suit with aged kimchi at for at least one month fermentation. But if the kimchi is not sour taste yet then just add 1 spoon of vinegar before served to give an aged kimchi sour taste. 😆
 

 

Kimchi Jjim is braised with pork in a small amount of liquid with aged kimchi then seasoning with doenjang or Korean soy bean paste and Gochukaru or Korean Chili Flake. 🇰🇷
 

 

🇰🇷 No any vegetables add in Kimchi Jjim, Just Aged Kimchi and Meat. That's all! 😄
 

 

The main difference from kimchi Jjigae is the amount of liquid when you served. The liquid of dish is much more less than kimchi stew and give the deliciously intense and strong punch flavors!
 

 

The perfect types of kimchi for Kimchi Jjim is pogi kimchi or the head of cabbage because we wanna roll the cabbage leaves with pork and eat it in one bite. 😆
 

 

For my recipe which I used mixture of pork belly and pork bones.
 

 

I adapted the instructions by seared the meat and kimchi first before braised.
 

 

Then slowly braised over the stove for an hour.
 

 

The result is super tender and tasty.
 

 

If you like kimchi Jjigae so let's try this Kimchi Jjim for a dinner and one bowl of rice will not enough, trust me! 😁
 

 

So let's start cooking with me and see my Kimchi Jjim look like.
 

 

There're a list of ingredients here!

 

• 3 Cup Water
• 1 Tablespoon Minced Garlic
   

 

• 1 Kg Aged Kimchi
   

 

• 3 Cup Aged Kimchi Liquid
   

 

• 350 Gram Pork Belly
• 350 Gram Pork Bone
   

 

• 1 Onion
• 3 Chili
• 1 Bay leaf
   

 

• 1 Tablespoon Mirin
• 1 Tablespoon Brown Sugar
• 2 Tablespoon Soy Sauce
   

 

• 1 Tablespoon Gochugaru
   

 

• 1 Tablespoon Deonjang (Korean soybean paste)
   

 

Kimchi Jjim Instructions!

 

Seared Preparation

 

• Heat the pan over high heat and pour the oil and add pork bone and pork belly.
   

 

• Seared them for both side.
   

 

• Move the pork belly out from the pan.
   

 

• Move the pork bone out from the pan.
   

 

• Set the seared pork aside.
   

 

• Drop the Kimchi at the same pan and seared the Kimchi for about 3 minutes at each side.
   

 

Here the seared kimchi.

 

 

• Pour the water and add the sugar and mirin.
   

 

• Add the soy sauce, garlic and stirred them together and add bay leaf.
   

 

• Then add the doenjang and gochugaru then keep stirred them together.
   

 

The Seasoning Done!

 

 

• Pour the oil into the stew pot and add the onion.
   

 

• Add the pork and kimchi
   

 

• Heat up the heat.
   

 

• Add the kimchi liquid.
   

 

• Then add the seasoning.
   

 

• Whisk the ingredients together.
   

 

• Combine all the ingredients well.
   

 

• Add the pepper and chili then whisk together.
   

 

• Lower the heat.
   

 

• Lid on and simmer for 1 hour.
   

 

• Keep check it constantly for avoid burn. 😆
   

 

• After braised for 1 hour then sliced the pork belly.
   

 

Plate the Kimchi JJim!

 

 

Serve with cooked rice!
 

 

The kimchi will get caramelized beautifully.
 

 

The leftover can be store inside the refrigerator for about 5 days.
 

 

You will most likely to keep for another spoonful .

 

 

The resulting with sassy sour and amazing flavor perfect with warm rice.
 

 

Calling a Kimchi Lovers! 📢

 

 

The braised pork will melted very quickly in every bite snap.
 

 

The taste is complex and feel the SEOUL through this dish. 🇰🇷

 

 

🌶 If you belong to the Kimchi lover as me. Please try this recipe and It's absolutely delicious and you can cooked earlier and served them at the cozy dinner with a person you loved. 💗

 

 

I hope you enjoy this recipe and if you try it let me know how it turns out. 😄
 

 

Wishing you guys have a great weekend ahead! 🌈💗🍃💐