Aged Kimchi and Pork Stew (Muk Eun Ji Kimchi Jjim)
Today’s Main Dish: Flavorful Aged Kimchi and Pork Stew!
While typically used for stews, this aged kimchi is transformed into a hearty stew today by rolling thick slices of pork inside. This Muk Eun Ji Kimchi Jjim offers a delightful balance of tangy, spicy, and savory flavors, making it a perfect companion to rice. The tender pork and deeply flavored kimchi create an irresistible dish.
Ingredients- Pork belly or neck 600g (cut into 2cm thick slices)
- 1 whole head of aged kimchi (trimmed and cut into large pieces)
- 1L Broth (anchovy-kelp broth, rice water, or plain water)
Cooking Instructions
Step 1
Prepare the pork by slicing it into thick, generous pieces, about 2cm thick. This thickness ensures a satisfying chew.
Step 2
Take the aged kimchi, trim any rough outer leaves, and place a slice of pork inside. Roll the kimchi tightly around the pork. The size of the kimchi will determine how much pork you can use. Arrange these rolled kimchi bundles snugly in the bottom of a pot.
Step 3
Pour the prepared broth (1L) over the rolled kimchi and pork in the pot. Using an anchovy-kelp broth will add extra depth of flavor, but rice water or plain water works well too. Ensure the liquid covers most of the ingredients.
Step 4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 25-30 minutes, or until the kimchi is very tender and the broth has reduced slightly. Keep an eye on it to prevent sticking.
