Rich & Flavorful! Braised Pork Belly Kimchi Rolls
The Ultimate Comfort Food: Pork Belly Kimchi Rolls (Kimchi Mari Jjim) the Whole Family Will Love
Tender, aged kimchi is rolled around succulent pork belly and gently braised until perfectly tender. This popular dish, Kimchi Mari Jjim, is as visually appealing as it is delicious, guaranteed to be a hit at your dinner table.
Main Ingredients- 1/2 head of aged kimchi (muk-kimchi), washed and core trimmed
- 250g pork belly, sliced into finger-width pieces
- 1/4 onion, thinly sliced
- 1/2 stalk green onion (scallion), cut diagonally
- 1 Korean chili pepper (cheongyang), cut diagonally
- 1 king oyster mushroom, sliced
- 2 cups anchovy-fish stock
- 1/2 cup kimchi brine
Kimchi Seasoning Ingredients- 2 Tbsp tuna extract (samchwellyeot)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 tsp doenjang (fermented soybean paste)
- 1 tsp brown sugar
- 1 Tbsp minced garlic
Pork Belly Marinade Ingredients- 1/2 Tbsp soy sauce (jin-ganjang)
- 1/2 Tbsp sugar
- 1 Tbsp mirin or rice wine
- Pinch of black pepper
- 2 Tbsp tuna extract (samchwellyeot)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 tsp doenjang (fermented soybean paste)
- 1 tsp brown sugar
- 1 Tbsp minced garlic
Pork Belly Marinade Ingredients- 1/2 Tbsp soy sauce (jin-ganjang)
- 1/2 Tbsp sugar
- 1 Tbsp mirin or rice wine
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing the pork belly. Slice it into pieces about 1.5 to 2 cm thick, roughly the width of your finger.
Step 2
In a bowl, combine the sliced pork belly with the marinade ingredients (1/2 Tbsp soy sauce, 1/2 Tbsp sugar, 1 Tbsp mirin/rice wine, and a pinch of black pepper). Mix well and let it marinate for about 10 minutes. This step helps to remove any gamey odors from the pork and adds a subtle layer of flavor.
Step 3
Gently rinse the aged kimchi under running water to remove excess spicy paste. Trim off any tough outer leaves. Slightly trim the bottom core of the kimchi leaves to make rolling easier.
Step 4
Lay a kimchi leaf flat. Place a portion of the marinated pork belly onto the leaf and roll it up tightly. Ensure the roll is firm so it doesn’t come apart during cooking. Repeat with the remaining kimchi and pork belly.
Step 5
Arrange the rolled kimchi and pork belly snugly in a pot or Dutch oven, creating a circular pattern. Tuck the sliced onions in between the rolls. Pour in 2 cups of anchovy-fish stock and 1/2 cup of kimchi brine. If you don’t have enough stock, you can use water.
Step 6
In a small bowl, mix the seasoning ingredients for the braising liquid (1 Tbsp gochugaru, 1 tsp brown sugar, 1/2 tsp doenjang) to form a paste. Sprinkle this mixture evenly over the contents of the pot. Cover the pot with a lid and simmer over medium-low heat for about 20-25 minutes, or until the kimchi and pork belly are tender.
Step 7
Once the kimchi and pork are mostly tender, add 1 Tbsp minced garlic, the sliced king oyster mushrooms, and 2 Tbsp tuna extract to the pot. Adjust seasoning with the tuna extract as needed. Continue to simmer for another 5 minutes, allowing the flavors to meld together.
Step 8
After all the ingredients are well-cooked and the broth has developed a rich flavor, add the diagonally sliced green onions and chili peppers. Let it boil gently for a few more minutes. The chili peppers add a touch of heat; adjust the quantity according to your preference.
Step 9
Your delicious Pork Belly Kimchi Rolls (Kimchi Mari Jjim) are now ready to be enjoyed! Serve hot with a bowl of steamed rice. This dish is also an excellent accompaniment to drinks!
