Rich Pork and Kimchi Stew (Kimchi Jjim)
[Recipe/Home Cooking] The Ultimate Rice Thief! Make Pork Kimchi Jjim Without Any Other Seasoning
Even when it’s hot, there are times when you crave warm, comforting food! Today, we’re sharing the recipe for Pork Kimchi Jjim, a dish famous for stealing rice bowls, which requires no other seasoning! It’s perfect for a satisfying meal any time of year.
Main Ingredients- 1/2 head of fermented napa cabbage kimchi
- 3 ladlefuls of kimchi juice
- 350g pork belly or pork shoulder
- 1/2 to 1 onion (depending on size)
- 1/2 stalk of green onion
- 1/2 pack of enoki mushrooms
- 500ml anchovy and kelp broth
- 100ml soju or sake
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare all the ingredients for the recipe meticulously. The amount of onion used can be half a large onion or one small onion. Enoki mushrooms add a delightful chewy texture, making them a great addition. Cut the kimchi into bite-sized pieces.
Step 2
In a spacious pot or Korean hot pot (jeongol-nal), start by layering the kimchi at the bottom. This prevents the kimchi from sticking and burning, and helps it cook down beautifully as it simmers.
Step 3
Arrange the pork slices evenly over the kimchi, making sure they don’t overlap too much. Pork belly will yield a richer flavor, but lean pork shoulder is also an excellent choice. Pour the reserved kimchi juice generously over the pork to add depth of flavor.
Step 4
Now, add the prepared vegetables – onion, green onion, and enoki mushrooms – evenly on top of the pork. The ingredients will layer and meld their flavors as they cook.
Step 5
Pour in the anchovy and kelp broth for a deep, savory base. While it’s best to prepare broth in advance, if you’re short on time, you can use store-bought broth cubes or water with a kelp sachet. Add about 100ml of soju or sake to help tenderize the pork and eliminate any potential gamey odors.
Step 6
See those round broth cubes? They’ll add a wonderful depth to the kimchi jjim. Cover the pot and let it simmer gently over low to medium heat for 50 minutes to 1 hour, or until the kimchi is tender and the broth has reduced to a rich consistency. Patience is key for achieving the best flavor.
Step 7
This is what it looks like after about 20 minutes of simmering. At this stage, ladle some of the broth from the bottom of the pot and spoon it over the ingredients. This ensures the flavors are evenly distributed and enhances the taste. Repeat this basting process a few times as it cooks.
Step 8
Once the time is up and the kimchi and pork are tender, with the broth beautifully reduced, your Kimchi Jjim is ready! Optionally, sprinkle a pinch of sesame seeds on top for garnish. Serve generously over a bowl of hot steamed rice and enjoy.
Step 9
The slow-cooked pork becomes incredibly tender and moist, easily falling apart with a fork or being cut with scissors. The kimchi softens so much that it can be shredded with chopsticks, making it perfect for eating with rice. The chewy enoki mushrooms soaked in the savory broth are simply divine! Complete your meal with this hearty and delicious rice thief, Pork Kimchi Jjim.
