Pork Neck Kimchi Jjim

Name: Pork Neck Kimchi Jjim
Total time: 30 min
Cuisine: Korean
Ingredients: Whole kimchi 1kg; Pork neck 500g; Onion 1/2 piece; Green onion 1~2 pieces; Cheongyang chili pepper 3 pieces; Perilla oil 2T; Rice-washed water 2 cups; Dried kelp as needed; Soy sauce 2T; Mirin 2T; Red chili powder 2T; Salted shrimp (saeu-jeot) 1T; Minced garlic 2T

A deep and rich pork neck kimchi stew recipe made by sautéing aged kimchi and pork neck in perilla oil, then simmering with rice-washed water and various seasonings.

KoreanSoup & Stew

⏱️ 30 min total📝 9 steps

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What You'll Need

Whole kimchi1kg

Pork neck500g

Onion1/2 piece

Green onion1~2 pieces

Cheongyang chili pepper3 pieces

Perilla oil2T

Rice-washed water2 cups

Dried kelpas needed

Soy sauce2T

Mirin2T

Red chili powder2T

Salted shrimp (saeu-jeot)1T

Minced garlic2T

Instructions

Slice 1/2 onion and 1-2 green onions into thick strips, and chop 3 Cheongyang chili peppers to release their spicy flavor.

Heat 2 tablespoons of perilla oil in a pot or wok, add 1kg of whole kimchi, and sauté the outer surface.

Cut 500g of pork neck into bite-sized pieces, place them between the kimchi, and sauté together.

Pour in 2 cups of rice-washed water and simmer until the liquid is reduced.

Place the dried kelp on top of the ingredients in the pot.

Add 2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of red chili powder, 2 tablespoons of minced garlic, and 1 tablespoon of salted shrimp to season, then mix quickly.

Evenly spread the sliced onion, green onion, and Cheongyang chili peppers over the kimchi and meat.

Cover the pot with a lid and simmer over low heat for 30 minutes.

⏱️ 30m 0s

Once the broth, infused with minced garlic and extra seasonings, has reduced and the kimchi and meat are tender, turn off the heat and serve.