1
Cut the pork belly in half to match the size of the kimchi.
Super Simple Pork Belly Kimchi Jjim
A super simple dish using delicious pork belly and kimchi that everyone, young and old, will love.
KoreanSoup & Stew
⏱️ 25 min total📝 17 steps
What You'll Need
Pork belly1.2kg
Ripe kimchiAppropriate amount
Beef bone soup500g
Water500ml
Sugar1 tbsp
Mirin3 tbsp
Dark soy sauce2 tbsp
Cooking oil1 tbsp
Gochujang (red chili paste)3 tbsp
Red chili powder4 tbsp
Black pepper powder1 tbsp
Instructions
2
Take out the appetizing ripe kimchi, cut it in half, and slightly trim off the stem base.
3
Lay the kimchi out long, place the thick part of the kimchi facing down, and layer the pork belly, cut to size, on top.
4
Roll up the pork belly and kimchi with both hands.
5
Sprinkle a little red chili powder, place the meat on top, and roll the kimchi again to match the side.
6
Stand the nicely rolled pork belly kimchi rolls upright in a pot.
7
Add 1 tbsp of sugar to the kimchi jjim to balance the sweetness and sourness.
8
Add 3 tbsp of mirin to remove any odor from the meat.
9
Add 1 tbsp of cooking oil.
10
Add 2 tbsp of dark soy sauce.
11
Add 4 tbsp of red chili powder.
12
Add about 3 tbsp of gochujang.
13
Add 2 tbsp of minced garlic in total, using one large spoonful per 600g.
14
Pour in 500g of beef bone soup and 500ml of water to make the broth.
15
Simply top it with the prepared sauce.
16
Turn on the heat, cover with a lid, and once it starts boiling, reduce the heat to medium and steam for 25 minutes.
⏱️ 25m 0s17
Use tongs to pick up any pieces that have come undone, roll them back up, plate them on a dish, and finish by pouring the broth over the top.