Braised Pork Belly with Aged Kimchi (Muk Eun Ji Jjim)
Braised Pork Belly with Aged Kimchi (Muk Eun Ji Jjim)
The Ultimate Pork Belly and Aged Kimchi Stew!
Indulge in this deeply flavorful Braised Pork Belly with Aged Kimchi, made with thick-cut imported pork (neck and shoulder) from the supermarket, simmered to perfection with well-fermented kimchi. Especially delightful when kimchi is precious, the unique tang of aged kimchi and the tender pork create an unforgettable harmony. This dish is a true ‘rice thief’! Try making this irresistibly delicious recipe now!
Main Ingredients- 1 whole head of well-fermented aged kimchi (remove the inner filling)
- 1kg thick-cut pork (neck or shoulder cut)
- 1 onion (thickly sliced)
- 1 stalk of green onion (thickly sliced diagonally)
Seasoning Ingredients- 4-5 Tbsp seasoned soy sauce (Dasima Ganjang)
- 1.5 Tbsp minced garlic
- 3 Tbsp oligosaccharide
- 1-2 Tbsp sugar (adjust based on kimchi’s sourness)
- 1 tsp oyster sauce
- A pinch of black pepper powder
- 2 Tbsp rice wine (Senggangju)
- 1.5 cups water (approx. 300ml)
- 4-5 Tbsp seasoned soy sauce (Dasima Ganjang)
- 1.5 Tbsp minced garlic
- 3 Tbsp oligosaccharide
- 1-2 Tbsp sugar (adjust based on kimchi’s sourness)
- 1 tsp oyster sauce
- A pinch of black pepper powder
- 2 Tbsp rice wine (Senggangju)
- 1.5 cups water (approx. 300ml)
Cooking Instructions
Step 1
Prepare thick-cut pork neck or shoulder. Pork belly also works wonderfully, but these more economical cuts yield delicious results.
Step 2
Take your aged kimchi and carefully remove the filling from inside. (Using kimchi with too much filling can make the dish overly salty.)
Step 3
In a large, deep pot, layer the aged kimchi at the bottom. Then, nestle the prepared pork pieces in between the layers of kimchi. It’s best if the kimchi can envelop the pork.
Step 4
Pour 1.5 cups (about 300ml) of water over the ingredients. Initially, the liquid should just about cover the ingredients.
Step 5
Combine all seasoning ingredients, including the seasoned soy sauce, in a bowl and pour them evenly over the contents of the pot. Bring to a rolling boil over high heat, covered, for 20 minutes. Flip the kimchi once during cooking to prevent it from sticking to the bottom of the pot. Adjust the amount of soy sauce and sugar based on the saltiness and sourness of your aged kimchi.
Step 6
While the pork and kimchi are boiling, thinly slice the onion into thick strips and diagonally slice the green onion into thick pieces.
Step 7
After 20 minutes, add the sliced onion and green onion to the boiling pot. Reduce the heat to medium-low and continue to simmer for another 20 minutes. Taste the broth and adjust seasoning if needed by adding more soy sauce or salt. If it’s too salty, add a little more water to balance the flavor.
Step 8
Once cooking is complete, cut the pork into bite-sized pieces directly in the pot. You can also cut or tear the aged kimchi into manageable lengths to serve alongside. Enjoy this hearty dish with a steaming bowl of rice!
