Spicy and Deep Flavored Kimchi Jjim: Our Household’s Go-To Recipe
The Ultimate Comfort Food: Baek Jong-won’s Kimchi Jjim Recipe for Two Bowls of Rice!
Introducing a Kimchi Jjim recipe that adds a spicy and savory dimension to your dining table. This dish, loved by all ages, is an indispensable side for rice. As the well-fermented kimchi from your last batch dwindles, and you might be saving it, why not make this recipe for a special meal? Piled high on warm white rice, the tender, shredded kimchi and succulent pork create a mouthful of pure bliss. Experience a simple yet profound happiness, ‘So-hwak-haeng’ (small but certain happiness), with this delicious Kimchi Jjim!
Main Ingredients- Pork (neck or belly) 1kg
- Well-fermented Napa Cabbage Kimchi 1/2 head
- Onion 1/2
- Green Onion 1 stalk
- Cheongyang Pepper 1
- Red Pepper 1
Seasoning Ingredients- Water 1L
- Doenjang (Soybean Paste) 1/2 Tbsp
- Saeujeot (Salted Shrimp) 2 Tbsp
- Guk-ganjang (Soup Soy Sauce) 3 Tbsp
- Sugar 3 Tbsp
- Gochugaru (Red Pepper Flakes) 3 Tbsp
- Minced Ginger 1/2 Tbsp
- Minced Garlic 1 Tbsp
- Water 1L
- Doenjang (Soybean Paste) 1/2 Tbsp
- Saeujeot (Salted Shrimp) 2 Tbsp
- Guk-ganjang (Soup Soy Sauce) 3 Tbsp
- Sugar 3 Tbsp
- Gochugaru (Red Pepper Flakes) 3 Tbsp
- Minced Ginger 1/2 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the seasoning base for a deep flavor. In 1L of water, combine 1/2 Tbsp Doenjang, 2 Tbsp Saeujeot, 3 Tbsp Guk-ganjang, and 3 Tbsp Sugar. Mix well. (We’ll add the Gochugaru, minced ginger, and minced garlic later!)
Step 2
In a deep pot, layer the well-fermented Napa Cabbage Kimchi (1/2 head), after draining off any excess liquid, cut into bite-sized pieces. If your kimchi is very sour, you can slightly increase the sugar.
Step 3
Pork is crucial for adding richness to the Kimchi Jjim! Cut the pork into slightly larger than bite-sized pieces and arrange them on top of the kimchi layer. Both pork neck and belly work wonderfully.
Step 4
Pour the prepared seasoning liquid into the pot and bring it to a rolling boil over high heat. Once boiling, skim off any foam that rises to the surface with a spoon for a cleaner broth.
Step 5
While the stew is boiling, prepare the vegetables. Slice the onion about 1cm thick, and cut the green onions and peppers diagonally into large pieces.
Step 6
As soon as the pork starts to turn opaque, add 3 Tbsp of Gochugaru, the sliced onions, and the diagonally cut green onions and red peppers. Continue to simmer.
Step 7
Now, it’s time to enhance the stew’s aroma and flavor! Add 1 Tbsp of minced garlic and 1/2 Tbsp of minced ginger. Reduce the heat to medium-low, cover the pot, and let it simmer gently for about 1 hour. If the broth reduces too much, you can add a little water as needed.
Step 8
Finally, add the Cheongyang peppers for a spicy kick and vibrant color, and simmer briefly. Your delicious and deeply flavorful Kimchi Jjim is ready! Serve hot over rice and enjoy.
