Korean🥩 Meat

Braised Kimchi & Pork (Kimchijjim)

Name: Braised Kimchi & Pork (Kimchijjim)
Total time: 30 min
Cuisine: Korean
Ingredients: ~2½ cups fermented kimchi; 1 lb pork belly; 2 shiitake mushrooms (optional, for vegetarian version); ~1 large onion; 1 green onion; 2 tsp soy sauce; 2 tbsp honey; ~¼ tsp ground black pepper; ~1½ tbsp sesame oil; ¼ cups gochujang (Korean red chili paste); 2 tbsp rice syrup; 1 cup water

⏱ 30 min

A savory Korean braised dish combining kimchi with pork belly (or mushrooms for vegetarians). The meat becomes tender and succulent while the kimchi imparts its characteristic tangy, spicy flavour. A rice thief of a side dish.

Adapted from a video by Maangchi

Braised Kimchi & Pork (kimchijjim: 김치찜)

Watch on YouTube

Ingredients

fermented kimchi~2½ cupsest.
pork belly1 lb
shiitake mushrooms (optional, for vegetarian version)soaked several hours until plump2
onionminced for filling (about 1/3 cup), plus sliced thin for the pot~1 largeest.
green onionchopped, for vegetarian filling1
soy saucefor vegetarian filling2 tsp
honeyfor sweetness, can substitute sugar or rice syrup

Steps

Tap a timecode to jump to roughly that moment in the video.

1
Prepare the ingredients: soak the shiitake mushrooms several hours ahead until plump, then chop them into small pieces. Set aside.
2
Make the vegetarian filling: combine chopped mushroom and minced onion (about 1/3 cup), add soy sauce, honey, black pepper, sesame oil, and chopped green onion. Mix well and set aside.
3
Slice a large onion into thin pieces and set aside to line the bottom of the pot.
4
Prepare the pork belly: take about 1 pound and cut into 5-7 long strips.
5
Select large kimchi leaves for rolling the meat and fillings, avoiding the smaller broken leaves.
6
Wrap the pork: place a pork strip on a large kimchi leaf and roll tightly, ensuring everything stays secure inside. Repeat to make about 5 pork-filled rolls.
7
Make vegetarian rolls: wrap the prepared mushroom filling tightly in kimchi leaves. Make about 2 vegetarian rolls.
8
Line the bottom of the pot with the sliced onions.
9
Prepare the braising sauce: add gochujang (about 1/4 cup), rice syrup (2 tablespoons), sesame oil, and black pepper to the pot. Adjust the spice level to your preference.
10
Add the rolls and liquid: place all the kimchi rolls in the pot and pour in 1 cup of water, adding more if needed.
11
Bring to a boil: cook on medium-high heat for about 10 minutes until the liquid comes to a rolling boil.
12
Reduce heat and simmer: after boiling, reduce heat to medium or medium-low, cover the pot, and continue cooking until the rolls are tender and cooked through. This may take about 10 minutes or longer depending on thickness.
13
Serve: plate the braised kimchi rolls. You can cut them into bite-sized pieces with scissors (Korean-style) or use a knife and fork (Western-style). Serve with hot rice.

Braised Kimchi & Pork (Kimchijjim)

Ingredients

Steps

More like this