Pork Belly Kimchi Jjim (Braised Kimchi)

A Taste of Home with My Mom’s Secret Recipe

Today’s dish is Kimchi Jjim, a rich and flavorful braised kimchi and pork belly. This recipe is based on my Korean mom’s secret ingredients, which provide the deep and authentic flavors that are hard to find in online recipes. Unlike other versions, this one truly tastes like something my mom would make, and I can confidently say it’s the best kimchi jjim recipe of my life.

What is Kimchi Jjim?

Kimchi Jjim is a traditional Korean braised dish made by simmering whole napa cabbage kimchi with pork or fish for an extended period of cooking. Typically, well-fermented kimchi such as aged “mukeunji(묵은지)” is used for its deep, tangy flavor. Unlike kimchi jjigae, kimchi jjim has little to no broth, resulting in a rich, concentrated flavor with a soft texture.

What’s the difference between kimchi jjim and kimchi jjigae?

Kimchi jjim(김치찜) is different from kimchi jjigae(김치찌개). While both dishes feature kimchi as the main ingredient, there are important differences.

Less Water, Longer Cooking

Kimchi Jjim uses minimal water, relying on the moisture released by the kimchi during the slow cooking process.

More Meat or Fish

Kimchi jjim typically has a higher proportion of pork or fish than kimchi jjigae (kimchi stew). The acidity of the kimchi tenderizes the meat or fish, resulting in soft, flavorful bites.

Whole Kimchi

Kimchi Jjim uses whole Napa cabbage kimchi, which softens and absorbs the flavors as it simmers. Kimchi Stew, on the other hand, uses chopped kimchi and has a more brothy texture.

Types of Kimchi Jjim

Kimchi Jjim is most commonly made with either pork or fish, resulting in two main varieties.

Pork Kimchi Jjim

Often made with inexpensive meats such as pork shoulder or leg, which become tender with slow cooking. At home, richer cuts like fatty pork belly or pork ribs(deung galbi kimchi jjim) are used for extra flavor.

• Choose Fatty Pork Belly

For the best kimchi jjim, use fatty pork belly. The fat adds tenderness to the meat and enhances the depth of the broth with its natural richness. In Korea, fatty pork belly is a favorite, but in Belgium or other European countries, leaner cuts are more common in grocery stores. I recommend visiting a local butcher for fresh fatty pork belly. It’s often cheaper and much better for this dish.

Fish Kimchi Jjim

Typically made with mackerel or saury. Canned mackerel or saury are popular choices because they’re affordable, convenient, and don’t require boning. The tangy kimchi helps eliminate any fishy smell, making this a perfect dish for seafood lovers.

Tips for Choosing Kimchi

For the best kimchi jjim, use kimchi with strong acidity, such as well-aged “mukeunji(묵은지)” or sour kimchi(신김치). The acidity enhances the umami flavor and helps tenderize the meat through its natural enzymes.

Let me recommend another dish you can make with aged kimchi: Tofu Kimchi. This recipe is packed with pork, which adds a lot of protein and enhances the umami flavor. It’s incredibly delicious when served over rice, so if you have some kimchi on hand, give this a try!

Meat Lover’s Tofu Kimchi

This is a protein-packed tofu dish made for meat lovers! Generously topped with savory pork kimchi stir-fry, it's a flavorful side dish and a fantastic snack to pair with drinks. The Pork Kimchi Stir-Fry is also delicious served over rice!

Check out this recipe

Vegan Option

If you’re vegan, substitute tofu or mushrooms for the meat or fish. As an extra tip, add a drizzle of sesame or perilla oil at the end of cooking. These oils enhance the flavor and add a smooth, nutty richness that makes the dish just as satisfying as the original.

What If You Don’t Have Tuna Sauce?

In Korea, tuna sauce has become a popular addition to soups and stews because of its rich umami flavor. However, before tuna sauce became popular, Koreans traditionally relied on anchovy fish sauce or soup soy sauce to achieve similar results. If tuna sauce is hard to find, you can substitute anchovy fish sauce or soup soy sauce. They’re just as effective and readily available.

Cooking Tips

• Low and Slow

Cooking kimchi jjim over high heat will dry out the broth and toughen the meat. For tender, flavorful pork and rich, concentrated broth, simmer over medium-low heat for longer periods of time.

• Follow the Heat Control Steps

To avoid burning your food or losing too much liquid, pay close attention to the recipe’s heat settings.

How to Eat Kimchi Jjim?

Koreans often tear the kimchi into long strips to wrap around a spoonful of rice or roll around a piece of pork. The combination of tender meat and flavorful kimchi is perfect!

Why You Must Try Kimchi Jjim

While kimchi jjigae is more widely known and celebrated overseas, kimchi jjim remains an underrated gem in Korean cuisine. If you want to experience the depth of true Korean flavors, this dish is a must. The broth is rich and concentrated, the ingredients are infused with the slow-cooked spices, and the overall flavor is the epitome of authentic Korean comfort food.
More than just a dish, Kimchi Jjim is an experience of harmony between the kimchi, tender pork, and rich, flavorful broth. Once you try it, you’ll understand why it’s such a beloved dish in Korean homes.

Pork Belly Kimchi Jjim (Braised Kimchi)

5

This is a kimchi jjim with a deeper and richer flavor than the traditional kimchi stew I learned from my mom. By simmering cabbage kimchi and whole pork belly, the harmony of flavors is simply amazing. Don't miss out on my mom's secret ingredients!

Servings 2 people

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

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Equipment

• 1 wide, shallow pot
• 1 kitchen scissors
• 1 Knife & cutting board
• 1 Tongs
• 1 Spoon
• 1 ladle

Ingredients

  

• 1/4 kimchi (1/2 for small kimchi)
• 500 g fatty pork belly (the fattier, the richer the broth will be)
• 500 ml water
• 1 seafood coin broth
• 1 tbsp sugar
• 1 tbsp tuna sauce (or substitute with anchovy fish sauce or soup soy sauce)
• 1 tbsp gochugaru
• 20 g spring onion
• 1 onion
• 7 cloves garlic
• 1/2 tbsp doenjang (my mom's secret ingredient)
• 1.5 ladle kimchi juice

Instructions

 

Preparation

• Prepare a wide, shallow pot.
• Place the kimchi in the pot without cutting it.
  
• Add the thick, fatty pork belly in whole pieces (the thicker, the richer the broth will be).
  
• Spread half a tablespoon of doenjang over the meat. (my mom's secret)
  
• Add 1 tablespoon of sugar.
• Add 1 tablespoon of tuna sauce (or substitute anchovy fish sauce or soup soy sauce).
• Add 1 tablespoon gochugaru (Korean chili flakes).
• Add 20g (1 stem) spring onion.
• Cut 1 onion in half and add to pot.
• Add 7 cloves of garlic.
  
• Add 1 seafood coin broth .
• Add 500ml water.

Boil

• Cover the pot with a lid and bring to a boil over high heat.
• When it begins to boil, reduce the heat to medium-low.
  
• Simmer for a total of 50 minutes.

Midway Check

• After 30 minutes, turn the belly and kimchi once to ensure even cooking.
  
• Cover and simmer for the remaining 20 minutes.

Serving

• Transfer the belly and kimchi to a plate.
  
• Cut the meat into bite-sized pieces.

Jal meokgetseumnida!

• Pork belly Kimchi Jjim 통삼겹 김치찜
  
• Tear the kimchi into long strips.
• wrap around the pork belly for the perfect bite. Enjoy!
  

Author: Blonde Kimchi

Calories: 1370kcal

Course: Main Course, Soup

Cuisine: Asian, Korean

Keyword: comfort food, easy, healthy, hot, kimchi, slow food, spicy, traditional food

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.