Rich and Deep Flavor! Pork Kimchi Stew (Kimchi Jjim) Golden Recipe
#KimchiJjimRecipe #PorkBellyKimchi #SamgyeopsalKimchiJjim #KoreanHomeCooking #PlumSauceGinger
Feeling tired of eating the same kimchi after a big batch, perhaps from making kimchi for winter (Kimjang)? At times like these, you might crave fresh kimchi (Geotjeori) or other varieties. That’s when a delicious Kimchi Jjim becomes the perfect choice! Especially, pork belly Kimchi Jjim, made by simmering whole pork belly cuts until tender, offers an exceptional taste. When making Kimchi Jjim with ribs or other meats, I always add soju and ginger. This is crucial for eliminating any gamey odors and enhancing the depth of flavor. In this recipe, I’ve generously included fresh green onions, but ginger plays a key role in neutralizing odors and elevating the taste, so don’t skip it! This pork belly Kimchi Jjim is a true rice thief. Served with tofu, it’s simply magnificent!
Ingredients- 500g Pork belly, suitable for Bossam (boiled pork wraps)
- 1/2 head of well-fermented Kimchi Jjigae kimchi
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 stalk green onion
- 3 Tbsp plum extract (Maesil-cheong)
- 2 Tbsp fish sauce (anchovy or pollack)
- 2 ladles of kimchi juice
- 1 Tbsp natural seasoning powder (optional, for added umami)
- 1L water
- 2 Tbsp soju
Cooking Instructions
Step 1
First, prepare the pork belly cut for Bossam. Place the whole pork belly piece into a heated pan and sear it until golden brown on all sides, including the edges. Browning the exterior helps to lock in the juices, ensuring a more tender and flavorful Kimchi Jjim.
Step 2
Once the pork belly has a nice golden-brown crust, it’s time to assemble the Kimchi Jjim. Using this seared pork belly as a base will add another layer of rich flavor to the stew.
Step 3
Take half a head of well-fermented Kimchi Jjigae kimchi and cut it into four large pieces. Arrange these pieces neatly on top of the seared pork belly in the pot.
Step 4
Now, add the flavorings. Sprinkle the optional natural seasoning powder, sweet plum extract, minced garlic, aromatic minced ginger, and savory fish sauce evenly over the kimchi and pork.
Step 5
Pour in 1 liter of water and 2 tablespoons of soju, which helps to tenderize the meat and remove any unwanted odors. Cover the pot and bring to a rolling boil over high heat. Once boiling vigorously, continue to boil for about 10 minutes, then reduce the heat to medium and let it simmer gently until the flavors meld beautifully. This slow simmering process is key to developing the deep, rich taste characteristic of Kimchi Jjim.
Step 6
After simmering for a total of at least 2 hours (combining the high and medium heat cooking times), your rich and flavorful pork belly Kimchi Jjim will be ready. For the final touch, add a generous amount of green onion, cut into large diagonal slices or halved lengthwise and then into 3cm pieces, over the stew. The residual heat will cook the green onions perfectly, so simmer for just about 10 more minutes to finish.
Step 7
Behold the perfectly cooked Kimchi Jjim! The deeply red hue and the glistening pork fat signify a wonderfully rich stew. Carefully remove the pork belly from the pot and slice it into bite-sized pieces, arranging them on a serving plate. Place the tender, whole kimchi pieces next to the pork. Leaving the kimchi whole is visually appealing and adds to the rustic charm. Finally, ladle some of the flavorful kimchi stew broth over the pork and kimchi. Your delicious and comforting Pork Belly Kimchi Jjim is complete and ready to be enjoyed with rice!
