Hearty & Flavorful Kimchi Jjim: The Foolproof Recipe
Hearty & Flavorful Kimchi Jjim: The Foolproof Recipe
The Ultimate Kimchi Stew: How to Make Delicious Kimchi Jjim Every Time!
Do you have aged kimchi (mukimchi) lying around? Instead of letting it go to waste, transform it into a deeply flavorful and comforting Kimchi Jjim! In the past, we often had to discard aged kimchi as it aged further, but with kimchi refrigerators, we can now preserve it perfectly for delicious stews like this. This recipe guarantees a delicious outcome, perfect for beginners and seasoned cooks alike. The tangy kimchi, tender pork, and savory broth create an irresistible dish that’s perfect with a bowl of rice.
Main Ingredients- 1/2 head Aged Kimchi (mukimchi), preferably with a strong sour flavor
- 300g Pork (belly, neck, or shoulder are all great choices)
- 3-4 cups Broth (anchovy-kelp stock, rice water, or store-bought broth)
- 1/2 stalk Scallion, sliced diagonally
Seasoning- 1-2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 3 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Sesame Oil
- 1-2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 3 Tbsp Cooking Wine (Mirin or Cheongju)
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
We’ll be using half a head of aged kimchi (mukimchi) and pork for this Kimchi Jjim. You can use any cut of pork you prefer, such as pork belly, neck, or shoulder. I used pork belly as I had some at home. Feel free to choose your favorite cut.
Step 2
First, let’s prepare a delicious broth for our Kimchi Jjim. In a pot, combine about 4-5 cups of water with a broth sachet (containing dried anchovies, kelp, shiitake mushrooms, etc.), or use rice water. Store-bought broth is also a convenient option. Tip: If you have unsalted beef bone broth (gomtang) or beef broth at home, adding it will add an extra layer of depth to the stew.
Step 3
Thoroughly squeeze out the kimchi juice from the aged kimchi and remove as much of the filling as possible. Excess filling can make the stew look messy. ☆ Important Tip: Squeezing out the kimchi juice is crucial to prevent the Kimchi Jjim from becoming too salty. While it may seem like a waste, discard the squeezed kimchi juice for the best flavor.
Step 4
In a large pot, place the aged kimchi whole, without cutting it. Arrange the kimchi so it doesn’t directly touch the bottom of the pot to prevent burning. If the kimchi doesn’t sit flat, making a slit in the firm core can help shape it. Then, tuck the pork pieces between the kimchi leaves, wrapping them as you go. I cut the pork into halves for easier arrangement.
Step 5
Pour 3 cups of the prepared broth over the ingredients in the pot. If it seems like there isn’t enough liquid, you can add another cup later while it’s cooking. Ensure there’s enough broth to cover the ingredients so they cook evenly.
Step 6
Now, let’s mix the seasonings. In a small bowl or cup, combine 2 Tbsp gochugaru, 1 Tbsp minced garlic, 1/2 Tbsp sugar, and 3 Tbsp cooking wine. Mix well. We’ll add the sesame oil at the end.
Step 7
Spread the prepared seasoning mixture evenly over the kimchi and pork in the pot. Make sure the seasoning gets in between the kimchi leaves.
Step 8
It’s time to cook the Kimchi Jjim! Cover the pot and bring it to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer gently. Tip: To prevent the bottom from scorching or sticking, it’s important to lift the lid occasionally and gently stir the ingredients at the bottom. Simmer for about 20 minutes. If the stew becomes too reduced, add a bit more broth and lower the heat further.
Step 9
When the kimchi is tender and the broth has thickened slightly, it’s almost ready. If the broth is too thin, add more broth. Finally, add the diagonally sliced scallions and 2 Tbsp of sesame oil for aroma. Continue to simmer over medium-low heat for about 10 more minutes until the Kimchi Jjim is perfectly done. Enjoy this comforting stew with a bowl of hot white rice, tearing off some kimchi and wrapping it with a piece of pork. You’ll love the deep, savory flavor!
