Braised Aged Kimchi with Pork Belly (Kimchi-jjim)
A winter favorite — aged kimchi braised low and slow with a block of pork belly. Doenjang and salted shrimp tame any pork odor, and the rendered fat soaks into the kimchi for a deep, rich flavor that'll have you reaching for seconds of rice.
Ingredients
Main
- Pork belly600g
- Aged kimchi1/4 head
- Onion1/2
- Cheongyang chili1
- Green onion1/2 stalk
Seasoning
- Rice wine3 tablespoons
- Minced garlic1 tablespoon
- Ginger powder1/3 Tbsp
- Black pepperto taste
- Sugar1/2 cup
- Soup soy sauce (guk-ganjang)1/2 cup
- Doenjang (soybean paste)1/2 spoon
- Salted shrimp1 tablespoon
- Red pepper flakes (gochugaru)3 tablespoons
- Water600ml
Directions
- 1
Cut the pork belly into 4 pieces and trim only some of the fat. (Pork shoulder or picnic also works.)
- 2
Season the pork with 3 Tbsp rice wine, 1/3 Tbsp ginger powder, 1 Tbsp minced garlic, and a pinch of pepper; rub it in.
- 3
Make the braising liquid: combine 600ml water with 1/2 cup sugar, 1/2 cup soup soy sauce, 1 Tbsp salted shrimp, and 1/2 Tbsp doenjang. Doenjang cuts the pork odor; adjust the salted shrimp to your kimchi's saltiness.
- 4
Cut the onion into thick strips and thinly slice the Cheongyang chili and green onion.
- 5
Place 1/4 head of well-fermented aged kimchi in a pot and tuck the seasoned pork between the kimchi.
- 6
Pour in all of the braising liquid.
- 7
Add the onion and Cheongyang chili, then 3 Tbsp red chili powder.
- 8
Bring to a boil over high heat, spooning the liquid over to dissolve the chili powder evenly.
- 9
Add the green onion.
- 10
Lower to medium heat, cover, and simmer gently. Stir occasionally so it doesn't stick, and adjust the seasoning as needed.
- 11
When the pork is infused with flavor and the kimchi is meltingly tender, it's done!
Tips
Kimchi saltiness varies, so adjust with salted shrimp and salt. Simmer covered over medium heat, stirring now and then so it doesn't stick — the pork turns tender and the kimchi melts.