Braised Pork Neck Kimchi Rolls: A Rich and Flavorful Delight!
Pork Neck Kimchi Rolls Inspired by Sumi’s Side Dishes
Inspired by a kimchi stew recipe using oxtail, this version features tender pork neck rolled whole inside kimchi and then slow-braised. It’s a hearty and delicious dish that pairs perfectly with rice, making any meal feel special.
Main Ingredients
- 1/2 head of well-fermented Napa cabbage kimchi (trim the tough bottom)
- 600g Pork neck, cut for grilling (divide into 2-3 pieces)
- 1 small Korean radish (daikon), cut into large pieces for the pot base
- 1 small onion, cut into large pieces for the pot base
- 1/2 green onion, chopped for garnish
Seasoning & Broth
- 1 cup kimchi juice
- 1L water
- 1 Tbsp minced garlic
- 2 Tbsp chili powder (gochugaru)
- 3-4 Tbsp soy sauce for soup (adjust based on kimchi’s saltiness)
- 3 Tbsp sugar (adjust based on kimchi’s sourness)
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin or rice wine)
- 1 cup kimchi juice
- 1L water
- 1 Tbsp minced garlic
- 2 Tbsp chili powder (gochugaru)
- 3-4 Tbsp soy sauce for soup (adjust based on kimchi’s saltiness)
- 3 Tbsp sugar (adjust based on kimchi’s sourness)
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin or rice wine)
Cooking Instructions
Step 1
Prepare the Kimchi: Take half a head of well-fermented Napa cabbage kimchi. Trim off the tough, fibrous bottom part with a knife. This helps the kimchi hold its shape better during cooking.
Step 2
Prepare the Pork Neck: Cut the pork neck, intended for grilling, into 2-3 substantial pieces. Cutting them to a manageable size ensures they cook through evenly and quickly.
Step 3
Start Rolling the Kimchi: Gently spread out a large leaf of kimchi. Place a piece of the prepared pork neck near the stem end of the kimchi leaf.
Step 4
Complete the Kimchi Roll: Starting from the leaf end, carefully roll the pork neck inside the kimchi leaf. (Tip: While traditionally rolled from the stem, rolling from the leaf side, as suggested by Chef Sumi, can prevent the leaf part from becoming too mushy. Feel free to try both methods!)
Step 5
Layer the Pot: Line the bottom of your pot with large chunks of Korean radish and onion. This prevents the kimchi rolls from sticking and adds a subtle sweetness to the broth as it cooks. Nicely arrange the rolled kimchi bundles on top of the vegetables.
Step 6
Make the Broth: In a separate bowl, combine 1 cup of kimchi juice with 1L of water. Add the minced garlic, chili powder, soy sauce for soup, sugar, black pepper, and cooking wine. Stir well to create the broth base. Important: Adjust the soy sauce and sugar based on the saltiness and sourness of your kimchi.
Step 7
Add the Broth: Gently pour the prepared broth over the kimchi rolls in the pot, ensuring the ingredients are mostly submerged.
Step 8
First Simmer (High Heat): Place the pot over high heat and cover. Let it boil vigorously for about 20 minutes. You’ll notice the ingredients starting to soften and release their delicious flavors into the broth.
Step 9
Second Simmer (Medium-Low Heat): After 20 minutes, reduce the heat to medium-low and continue to simmer, covered, for another 10 minutes. During this stage, periodically ladle some broth from the bottom of the pot and spoon it over the kimchi rolls. This ensures even seasoning and keeps them moist. Finally, sprinkle the chopped green onions on top and simmer for another 2-3 minutes to finish.
Step 10
Serving Suggestion: The finished braised kimchi rolls can be served whole, or for a more impressive presentation, cut them lengthwise in half. For easier eating, you can gently shred the rolls with your hands into bite-sized pieces. No matter how you serve it, the harmonious blend of tender pork and crisp kimchi is sure to be delicious!
