1
If the pork belly has rib meat, trim off any tough skin and rinse once in salt water.
Pork Belly Kimchi-jjim
A delicious kimchi-jjim recipe that uses a pressure cooker to tenderly steam pork belly and aged kimchi.
KoreanSoup & Stew
⏱️ 8 min total📝 8 steps
What You'll Need
Pork belly (suyuk)1 block
Aged kimchi (mukeunji)appropriate amount
Kimchi brine1/2~1 cup
Doenjang (soybean paste)0.5 tbsp
Soju3 tbsp
Black pepperappropriate amount
Hot chili peppers3
Onion1/2
Radishappropriate amount
Gingerthumb-sized
Garlicappropriate amount
Dried kelpappropriate amount
Instructions
2
Line the bottom of a pressure cooker with the aged kimchi and place the pork belly on top.
3
Cut the onion, radish, ginger, garlic, dried kelp, and hot chili peppers into appropriate sizes and add them to the pressure cooker.
4
Add 0.5 tbsp of doenjang, 3 tbsp of soju, black pepper, and pour in the kimchi brine.
5
Close the pressure cooker lid and heat over high heat.
⏱️ 3m 0s6
Once the pressure valve starts to rattle, reduce to low heat and continue to cook.
⏱️ 5m 0s7
Turn off the heat and let it sit to release the pressure.
8
Slice the cooked pork belly and aged kimchi into bite-sized pieces and serve together.