Spicy Pork Kimchi Jjim

Name: Spicy Pork Kimchi Jjim
Total time: 45 min
Cuisine: Korean
Ingredients: Pork belly block 600g; Napa cabbage kimchi 1/2 head; Green onion 1 stalk; Onion 1; Cheongyang chili pepper 2; Doenjang (soybean paste) 1 tbsp; Cooking wine 2 tbsp; Water 3 cups; Kimchi brine 1 cup; Sugar 1 tbsp; Perilla oil 1 tbsp; Minced garlic 2 tbsp

A spicy pork kimchi stew recipe where the kimchi is tender and well-blended with the meat after long simmering.

KoreanSoup & Stew

⏱️ 45 min total📝 10 steps

🍳 Start Cooking

What You'll Need

Pork belly block600g

Napa cabbage kimchi1/2 head

Green onion1 stalk

Onion1

Cheongyang chili pepper2

Doenjang (soybean paste)1 tbsp

Cooking wine2 tbsp

Water3 cups

Kimchi brine1 cup

Sugar1 tbsp

Perilla oil1 tbsp

Minced garlic2 tbsp

Instructions

Slice the pork belly block into thick pieces, about 1cm to 1.5cm thick.

Place the sliced pork belly in a bowl and season with soybean paste and cooking wine.

Slice the onion into thick strips.

Cut the stem off the napa cabbage kimchi so the whole head can be used, then tear it into strips by hand.

Place the seasoned pork belly at the bottom of a pot, top with sliced onions, then add soybean paste, cooking wine, water, and kimchi brine.

Turn on the heat, add perilla oil, sugar, kimchi brine, and minced garlic, and bring to a boil.

Slice the green onion and Cheongyang chili peppers and place them on top.

Boil uncovered over high heat for 5 minutes until the kimchi brine starts to boil.

⏱️ 5m 0s

Cover and boil over high heat for 20 minutes.

⏱️ 20m 0s

Continue to simmer over low heat for another 20 minutes to finish.

⏱️ 20m 0s