Pork Kimchi Jjim (Braised Kimchi with Pork)

Trim the aged kimchi by splitting the stem part slightly in half, and prepare the pork neck by cutting it into thick, chunky pieces.

Use the green onion leaves as they are, and split the stalk part in half and chop finely into 2-3cm lengths.

Slice 1/2 an onion thickly so it can be placed at the bottom to bring out a sweet flavor.

Place the sliced onion at the bottom of the pot.

Place the sliced onion at the bottom of the pot and layer the sliced kimchi on top so the sweet flavor permeates the kimchi.

Place the pork neck on top of the kimchi.

Place the pork in the center, then add the remaining kimchi so the flavors soak in and it becomes spicy, refreshing, and delicious.

Pour in the kimchi brine and add 2 tbsp of anchovy powder.

Pour in all the kimchi brine, and if you have ground anchovy powder, add it like this.

Kimchi brine is needed. Add about one cup.

Add 1 tbsp of ginger extract.

Add three tbsp of perilla oil to remove the smell of the aged kimchi and add a nutty flavor.

Since 1 tbsp of ginger extract is added, sugar is not added separately, and the seasoning is adjusted with fresh water.

Add another cup (200mL) of fresh water and simmer thoroughly.

Add two heaping tbsp of red chili powder.

Simmer over high heat, and since it may overflow after boiling for about 10 minutes, use a deep pot.

Once it boils, immediately reduce to low heat and simmer for 40 minutes to 1 hour.

Add the green onion and simmer over low heat for about 40 minutes.

Boil for another 5 minutes.