1
Spread the aged kimchi on a cutting board and tuck the thinly sliced pork neck between the layers.
Chef Jung Ho-young's Aged Kimchi and Thinly Sliced Pork Neck Kimchi-jjim
A spicy and savory kimchi-jjim recipe made by layering aged kimchi, thinly sliced pork neck, and radish for a deep, rich flavor.
KoreanSoup & Stew
⏱️ 10 min total📝 14 steps
What You'll Need
Aged kimchi1/4 head
Thinly sliced pork neckAs much as desired
Radish1 slice, 1cm thick
Onion1/2 piece
Green onion1 stalk
Doenjang (soybean paste)1 tbsp
Cooking wine1 tbsp
Minced garlic1 tbsp
SugarA generous 1 tbsp
Tuna fish sauce2 tbsp
Red chili powder3 tbsp
Black pepperTo taste
Instructions
2
Slice the radish into 1cm thick pieces and place them at the bottom of the pot.
3
Place the kimchi layered with pork neck on top of the radish.
4
Chop the onion and green onion into appropriate sizes and add them to the pot.
5
Pour enough water into the pot to just cover the radish.
6
Add 1 tbsp of minced garlic.
7
Add 1 tbsp of doenjang.
8
Add 1 tbsp of cooking wine.
9
Add a generous 1 tbsp of sugar.
10
Add 2 tbsp of tuna fish sauce.
11
Add 3 tbsp of red chili powder.
12
Sprinkle with black pepper to taste.
13
Cover the pot and simmer for 10 minutes.
⏱️ 10m 0s14
Serve the well-cooked aged kimchi-jjim in a bowl and enjoy with rice.