1
In a bowl, combine brown sugar, soup soy sauce, doenjang, minced garlic, and coarse red chili powder to make the seasoning sauce.
Pork Kimchi Jjim
This is a kimchi stew made by simmering pork and kimchi until tender! The soft pork and kimchi are true rice thieves.
KoreanOther
⏱️ 90 min total📝 8 steps
What You'll Need
Pork shoulder1kg
Aged kimchi1.3kg
Onion1/2 piece (100g)
Green onion1 cup (80g)
Cheongyang chili pepper3 pieces (20g)
Brown sugar3 tbsp (30g)
Soup soy sauce2 tbsp (20g)
Doenjang (soybean paste)1 tbsp (15g)
Minced garlic1 tbsp (15g)
Coarse red chili powder2 tbsp (10g)
Water6 cups (1.2L)
Instructions
2
Slice the onion into thick strips and chop the green onion.
3
Cut the Cheongyang chili peppers into thick slices and cut the pork shoulder into large, fist-sized chunks.
4
Place the aged kimchi at the bottom of a pot, layer the prepared pork shoulder on top, and cover with the remaining aged kimchi.
5
Top the pot with the sliced onion, Cheongyang chili peppers, and chopped green onion.
6
Mix the water with the prepared seasoning sauce and pour it into the pot.
7
Bring the pot to a boil over high heat, then reduce to medium-low heat, cover, and simmer for an hour and a half.
⏱️ 90m 0s8
Once the kimchi and pork shoulder are tender and the broth has reduced, it is ready.