Tender Braised Kimchi with Pork
Pork Kimchi Stew with a Boiled Pork Feel
This Kimchi Jjim is made with plenty of aged kimchi, requiring no additional seasonings. The main ingredients are just kimchi, pork, green onions, and water. When you eat the thinly sliced pork, cooked tender like boiled pork belly (suyuk), alongside the soft, well-braised aged kimchi, you won’t need any other side dishes. It’s a hearty and satisfying dish.
Ingredients
- 1/2 head aged kimchi (approx. 750g)
- 1 kg pork shoulder or butt (block)
- 5 cups water (1000ml)
- 1 green onion
Cooking Instructions
Step 1
Line the bottom of a deep pot with 1/4 head of aged kimchi (approx. 375g). It’s best to start with the thicker stem parts of the kimchi at the bottom.
Step 2
Place the 1kg of pork shoulder or butt, cut into thick pieces (about 1cm) by the butcher, on top of the kimchi. Keeping it in a large block will help it retain its juices and prevent it from falling apart as it cooks.
Step 3
Cover the pork with the remaining 1/4 head of aged kimchi (approx. 375g). The kimchi will braise along with the pork, adding depth of flavor.
Step 4
Pour in 5 cups (1000ml) of water, ensuring the kimchi and pork are sufficiently submerged. You can adjust the amount of water based on the saltiness of your kimchi.
Step 5
Cover the pot with a lid and bring to a boil over high heat. Once the liquid is boiling vigorously, reduce the heat to medium-low and let it simmer for at least 40 minutes, covered. Ensure you cook it long enough for the pork to become tender.
Step 6
After 40 minutes, remove the lid. The liquid should have reduced to a rich, savory broth, and the kimchi should be very soft and tender. You can test for doneness by piercing the kimchi with a chopstick; it should go in easily.
Step 7
Check that the pork is also cooked through, moist, and tender. The large block you started with should now be wonderfully soft.
Step 8
Carefully remove the cooked pork from the kimchi and let it rest briefly on a plate. This step allows you to slice the pork cleanly without it crumbling.
Step 9
Transfer the soft, braised kimchi from the pot to a serving pot or a smaller stew pot. You can shred it into longer pieces or cut it into bite-sized portions as desired.
Step 10
Slice the rested pork thinly, similar to how you would serve boiled pork belly (suyuk), and arrange it attractively over the kimchi in the serving pot.
Step 11
Ladle some of the braising liquid from the original pot over the pork and kimchi. If the stew seems too thick, you can add a little more water. Simmer briefly to allow the flavors to meld.
Step 12
Finally, slice the green onion diagonally and scatter it over the top of the Kimchi Jjim as a garnish. The fresh, mild onion flavor complements the rich taste of the stew. Serve immediately and enjoy!
