1
Cut the refrigerated whole pork belly into three large pieces.
Whole Pork Belly Kimchi Jjim
A rich and spicy kimchi stew made by simmering aged kimchi and a whole block of pork belly.
KoreanSoup & Stew
⏱️ 22 min total📝 10 steps
What You'll Need
Refrigerated whole pork belly600g
Cooking oilan appropriate amount
Green onion1 stalk
Black pepper1 pinch
Garlic2 cloves
Aged kimchi1 head
Water400ml
Doenjang (soybean paste)1 tbsp
Gochujang (red chili paste)1 tbsp
Ginger syrup1 tbsp
Cheongju (refined rice wine)1 tbsp
Onion1 piece
Instructions
2
Heat a large pot over the highest heat, add cooking oil, and add the pork belly once the oil is sizzling.
3
Once the pork fat renders, add the black pepper and 2 cloves of minced garlic to the pan and stir-fry together.
4
Sear the pork belly by turning it until the outer surface is cooked.
5
Place the head of aged kimchi into the pot to cover the pork.
6
Pour in 400ml of water.
7
Turn the heat back up to the highest setting and add 1 tbsp of doenjang, 1 tbsp of gochujang, 1 tbsp of ginger syrup, and 1 tbsp of cheongju for seasoning.
8
Roughly chop the prepared onion and green onion, add them to the pot, and cover with a lid.
9
Boil over high heat for about 20 minutes.
⏱️ 20m 0s10
Open the lid, flip the kimchi once, then cover again and boil for 1-2 minutes.
⏱️ 2m 0s