Golden Ratio! 30-Minute Kimchi Jjim (Braised Kimchi)
Weekend Special: Perfect 30-Minute Kimchi Jjim for Entertaining Guests
Tired of bossam and craving a rich, deeply flavored kimchi stew? This Kimchi Jjim is perfect for a weekend meal or when you have guests over! It’s ready in just 30 minutes! For an even deeper flavor, use aged kimchi. Check out the full recipe on the blog: https://blog.naver.com/yejin1108/221737011175
Main Ingredients- Pork (e.g., shoulder or belly) 600g
- Aged Kimchi (or well-fermented kimchi) 1/2 head
- Onion 1/2
- Green Onion 1 stalk
- Dried Shiitake Mushroom Stems 3 pcs (optional, for enhanced flavor)
For Pork Deodorizing- Ginger (or ginger pack) 1 handful
- Instant Coffee Mix 2 Tbsp
- Ginger (or ginger pack) 1 handful
- Instant Coffee Mix 2 Tbsp
Cooking Instructions
Step 1
First, prepare 600g of pork. Pork shoulder or belly with a good balance of fat and meat works well. Place the pork in a pot, cover with water, and boil over high heat for 10-15 minutes. Adding a pinch of black pepper, 2 Tbsp of coffee mix, and a handful of ginger (or a ginger pack) during this step effectively removes any porky smell.
Step 2
Meanwhile, in another pot, add about 15 dried anchovies and 2 cups (approx. 400ml) of water. Bring to a boil and simmer for 10-15 minutes to create anchovy broth. Be careful not to boil the anchovies for too long, as it can make the broth bitter.
Step 3
Once the pork is boiled, remove it from the pot. Pour the anchovy broth into the pot with the cooked pork and add half a head of kimchi. (You can reserve the pork boiling water to adjust the flavor or add depth later if needed.)
Step 4
Adding 3 dried shiitake mushroom stems (stored from before, or use dried shiitake mushrooms) to the pot will add umami and a pleasant aroma to your Kimchi Jjim. (This step is optional if you don’t have them.)
Step 5
When the pork is cooked through, use tongs or kitchen shears to cut it into bite-sized pieces, about 2-3cm. Remove any bones if present.
Step 6
Now it’s time to season. Add 1 Tbsp of gochujang and 1 Tbsp of oyster sauce and mix well. These seasonings will deepen and enrich the flavor of the Kimchi Jjim as it simmers and the sauce thickens. It’s best to add them after the kimchi and pork have cooked for a bit, rather than too early, to avoid a murky broth.
Step 7
Finally, add the thinly sliced half onion and the diagonally sliced green onion. Simmer for another 5 minutes to complete your delicious Kimchi Jjim. For an extra spicy kick, feel free to add some chopped chili peppers. Enjoy this hearty dish hot with a bowl of rice!
