Braised Aged Kimchi Rolls with Pork Belly: A Flavorful Korean Delight
Braised Aged Kimchi Rolls with Pork Belly: A Flavorful Korean Delight
Deeply Flavored Aged Kimchi Rolls with Pork – The Ultimate Recipe!
Introducing a dish made with a whole head of aged kimchi, lovingly preserved in the kimchi refrigerator, rolled up with tender pork and slow-braised to perfection. This ‘Mugeunji Kimchi Mari Jjim’ is a testament to the wonderful harmony between the tangy kimchi and savory pork, creating a truly satisfying meal. Perfect for special occasions or when you simply want to enjoy the rich flavor of aged kimchi.
Ingredients- 1/2 head of well-fermented aged kimchi (approx. 500g)
- 200g Pork belly or shoulder, cut into bite-sized pieces
- 1 stalk of Scallion (green onion)
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 pack of Anchovy-kelp broth pack (or similar stock pack)
- 1 Tbsp Fish sauce or Soy sauce
- 1/4 block of Tofu (optional)
Cooking Instructions
Step 1
We’re making a delicious Kimchi Mari Jjim today, featuring aged kimchi and pork! This dish truly shines with the deep, developed flavors of well-fermented kimchi.
Step 2
Slice the pork into roughly 0.5cm thick pieces. Cutting them a bit larger ensures they remain tender and don’t break apart during braising.
Step 3
Gently rinse the aged kimchi under cold water to remove excess saltiness. Carefully scrape out and remove some of the internal spicy paste if you prefer a milder flavor. Lay out a large kimchi leaf, place the sliced pork on top, and tightly roll it up to create a kimchi roll. You should be able to make 2-3 rolls depending on the size of your kimchi.
Step 4
Arrange the kimchi rolls snugly in a wide, deep pot or steamer. Packing them closely helps them maintain their shape as they cook and makes for a beautiful presentation.
Step 5
Place the broth pack in the pot and add about 2-3 cups (400-600ml) of water to make a light broth. Pour the broth over the kimchi rolls, ensuring it comes up about halfway to generously coat them. You can add more water later if needed.
Step 6
Once the broth is added, tuck in the tofu, cut into bite-sized cubes, between the kimchi rolls. The soft tofu adds a lovely texture contrast. Also, add the minced garlic for an extra layer of savory flavor.
Step 7
Thinly slice the scallion (green onion). You can add the white parts during cooking for flavor and use the green parts as a garnish later, or simply slice and add them all on top.
Step 8
Season with 1 Tbsp of fish sauce or soy sauce. Adjust the seasoning based on the saltiness of your kimchi. If you like a bit of heat, add 1 Tbsp of gochugaru now, or adjust the amount to your preference.
Step 9
Cover the pot with a lid and bring to a simmer over medium heat. Once it starts boiling, reduce the heat to medium-low. Let it gently braise for about 20-30 minutes, or until the kimchi and pork are tender. Spooning some of the broth over the rolls occasionally will keep them moist.
Step 10
Your delicious Braised Aged Kimchi Rolls with Pork are ready! The kimchi should be tender and falling apart, and the pork incredibly succulent. Enjoy this hearty and flavorful meal with a bowl of steamed rice.
Step 11
The wonderful combination of tangy, well-aged kimchi and savory pork creates a flavor explosion that is truly irresistible. This dish is a guaranteed ‘rice thief’ – it’s so delicious you’ll eat more rice than usual! Give this amazing Mugeunji Kimchi Mari Jjim a try!
