1
Prepare 1 head of kimchi by cutting it in half.
Pork Kimchi Jjim (Braised Kimchi)
A recipe for tender braised kimchi that achieves a deep, rich flavor using pork seared in cooking oil and kelp-infused rice water.
KoreanSoup & Stew
⏱️ 50 min total📝 9 steps
What You'll Need
Pork shoulder1kg
Kimchi1 head
Sugar1.5 tbsp
Perilla oil2 tbsp
Tuna fish sauce1 tbsp
Cheongju (rice wine)1/2 cup
Red chili powder2 tbsp
Cooking oil3 tbsp
Minced garlic1 tbsp
Salted shrimp1 tbsp
Kelp-infused rice water400ml
Green oniona little
Oniona little
Minced chilia little
Instructions
2
Season the kimchi by mixing in 1.5 tbsp of sugar, 2 tbsp of perilla oil, 1 tbsp of tuna fish sauce, 1/2 cup of rice wine, and 2 tbsp of red chili powder.
⏱️ 5m 0s3
Cut 1kg of pork shoulder into large pieces about 1.5cm thick.
4
Heat 3 tbsp of cooking oil in a wide pot and sear the pork pieces until golden brown.
⏱️ 5m 0s5
Add 1 tbsp of minced garlic and 1 tbsp of salted shrimp to the seared pork and stir-fry to infuse flavor.
6
Place the seasoned kimchi on top of the meat.
7
Pour in 400ml of kelp-infused rice water.
8
Top the pot with the kelp-infused rice water with chopped green onion, onion, and minced chili.
9
Cover and simmer over medium-low heat until the kimchi and meat are tender. Flip once halfway through.
⏱️ 40m 0s