Pork Belly Kimchi Jjim

Name: Pork Belly Kimchi Jjim
Total time: 25 min
Cuisine: Korean
Ingredients: Kimchi 1/2 head; Pork belly 600g; Onion 1; Green onion 1 stalk; Dried anchovies 10; Red chili powder 2 tbsp; Soy sauce 2 tbsp; Doenjang (soybean paste) 0.5 tbsp; Plum extract 1 tbsp; Sugar 1 tbsp; Mirin 2 tbsp; Minced garlic 1 tbsp; Pepper 1 tbsp

A recipe for delicious pork belly kimchi jjim made without burning.

KoreanSoup & Stew

⏱️ 25 min total📝 7 steps

🍳 Start Cooking

What You'll Need

Kimchi1/2 head

Pork belly600g

Onion1

Green onion1 stalk

Dried anchovies10

Red chili powder2 tbsp

Soy sauce2 tbsp

Doenjang (soybean paste)0.5 tbsp

Plum extract1 tbsp

Sugar1 tbsp

Mirin2 tbsp

Minced garlic1 tbsp

Pepper1 tbsp

Instructions

Shake off the kimchi filling, and prepare the onion, green onion, and dried anchovies.

Sear the pork belly in a pot until the surface is browned, then remove it to a plate.

Spread the onion evenly on the bottom of the pot used to sear the pork, then place the seared pork belly and kimchi on top.

In a bowl, mix together the red chili powder, soy sauce, doenjang, plum extract, sugar, mirin, minced garlic, and pepper to make the sauce.

Add the sauce, dried anchovies, and 500ml of water to the pot.

Once it starts to boil, reduce the heat to low, cover with a lid, and simmer for 15 minutes.

⏱️ 15m 0s

Flip the kimchi, add the green onion, and simmer for another 10 minutes.

⏱️ 10m 0s