Pork Belly Kimchi Jjim (Braised Kimchi)

Pork Belly Kimchi Jjim (Braised Kimchi)

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

Cook Time 55

Total Time 1

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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.