Spicy & Flavorful Kimchi Jjim with Pork Shoulder
Spicy & Flavorful Kimchi Jjim with Pork Shoulder
Super Simple Kimchi Jjim Recipe Using Aged Kimchi and Pork Shoulder
The aroma of well-fermented kimchi alone is enough to make your mouth water! This Kimchi Jjim recipe uses aged kimchi and tender pork shoulder to create a deeply flavorful and comforting dish. If you have aged kimchi readily available from your last batch of kimchi making, this is the perfect dish to enjoy its rich, tangy goodness. The combination of the savory pork and the slightly sour, spicy kimchi creates a symphony of flavors that’s perfect for a hearty home-cooked meal. Let’s get started!
Main Ingredients- Pork shoulder 600g
- Well-fermented aged kimchi 1/2 head (generous amount)
- Aged kimchi with green onions (optional, adds depth of flavor)
- Rice water or plain water (enough to cover the kimchi)
Cooking Instructions
Step 1
Start by preparing the cooking liquid. Rice water is ideal for a richer flavor, but plain water works too. Place the aged kimchi at the bottom of a pot. This helps prevent the kimchi from sticking to the pot later on.
Step 2
If you have aged kimchi with green onions, add it along with the regular kimchi. The slight pungent flavor of the green onions complements the kimchi beautifully, adding another layer of complexity. If not available, you can skip this.
Step 3
Arrange the pork shoulder pieces over the kimchi. Pork shoulder is a great cut for braising as it has a good balance of meat and fat, ensuring a tender and juicy result without being too dry.
Step 4
Add the seasoning ingredients. Use a tablespoon for measuring: 1 Tbsp sugar to balance the acidity of the kimchi, 1 Tbsp soy sauce for umami, and 1 Tbsp gochugaru for a touch of heat and color. Since the kimchi is already seasoned, these simple additions are enough to enhance the flavors.
Step 5
Cover the pot and let it simmer. Bring the liquid to a boil over medium-high heat, then reduce the heat to medium-low, cover, and cook for 1 hour. After an hour, the pork should be incredibly tender. You can cut the pork into bite-sized pieces directly in the pot with scissors or a knife. Taste the broth and adjust seasoning with more soy sauce or salt if needed.
Step 6
The finished Kimchi Jjim is a true testament to simple yet delicious cooking. The pork is melt-in-your-mouth tender, and the kimchi has absorbed all the savory flavors of the pork. It’s an incredibly satisfying dish with minimal effort. For the best experience, tear off a piece of kimchi, wrap it around a tender piece of pork, and enjoy! This dish is guaranteed to make you crave more rice.
