Steamed Pork and Kimchi Rolls
Steamed Pork and Kimchi Rolls
How to Make Delicious Steamed Pork and Kimchi Rolls
Experience the delightful combination of a refreshing, spicy broth and tender pork with this Kimchi Jjim (steamed kimchi and meat) recipe. Using aged kimchi adds a deeper flavor, making it a perfect side dish that pairs wonderfully with rice. Its generous portion size is ideal for the whole family to enjoy.
Main Ingredients- 1 pack Pork shoulder or belly (approx. 300-400g)
- 1 head of well-fermented Napa cabbage kimchi
- 1 green chili pepper (or mild red chili)
- 1 red chili pepper
- A small bunch of green onions
- 1 onion
Seasoning & Broth Ingredients- 2 Tbsp Gochugaru (Korean chili flakes) (1 Tbsp for rolls, 1 Tbsp for sauce)
- 1 cup Kimchi brine (approx. 200ml)
- 2 cups Water (approx. 400ml)
- 1 Tbsp Minced garlic
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp Plum extract (or sugar)
- 1/2 Tbsp Curry powder
- 1/3 Tbsp Black pepper powder
- A little Ginger juice (optional, for removing pork odor)
- 2 Tbsp Gochugaru (Korean chili flakes) (1 Tbsp for rolls, 1 Tbsp for sauce)
- 1 cup Kimchi brine (approx. 200ml)
- 2 cups Water (approx. 400ml)
- 1 Tbsp Minced garlic
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp Plum extract (or sugar)
- 1/2 Tbsp Curry powder
- 1/3 Tbsp Black pepper powder
- A little Ginger juice (optional, for removing pork odor)
Cooking Instructions
Step 1
Prepare the pork: If using pork shoulder, score the meat with a knife to make it more tender. Pork belly or other cuts can also be used. Lightly season with black pepper. If you’re concerned about any gamey smell from the pork, a little ginger juice applied to the meat can be very effective.
Step 2
Par-cook the pork: Grill the pork in an air fryer at 180°C (350°F) for about 10 minutes, or pan-sear it over medium heat until lightly browned on both sides. This step helps to lock in the juices and remove any unpleasant odors. Cooking the raw meat directly in the stew can sometimes result in a less clean flavor, so this pre-cooking step is recommended for a better taste.
Step 3
Prepare the kimchi: Using well-aged kimchi will result in a deeper flavor, but regular Napa cabbage kimchi works well too. If the kimchi is too sour for your liking, you can rinse it lightly under water. If the kimchi leaves have too much stuffing, you can scrape some off to make them easier to roll.
Step 4
Prepare vegetables and set up the pot: Slice the green and red chilies diagonally. Slice the onion into large pieces and place them at the bottom of the pot. The onions will release sweetness as they cook and prevent the meat from sticking to the bottom.
Step 5
Make the delicious sauce: In a large bowl, combine the gochugaru, minced garlic, soup soy sauce, plum extract, curry powder, black pepper, kimchi brine, and 2 cups of water. Whisk thoroughly until well combined and no lumps remain. The curry powder adds a unique aroma that helps to balance the spiciness of the kimchi and the richness of the pork.
Step 6
Roll the pork with kimchi: Lay a kimchi leaf flat. Place the par-cooked pork pieces on top of the kimchi leaf and roll it up tightly. Use the thicker stem part of the kimchi to neatly secure the sides, which helps prevent the rolls from unraveling and keeps them looking tidy.
Step 7
Steam and simmer: Arrange the prepared kimchi rolls attractively over the onions in the pot. Sprinkle the sliced chilies on top. Pour the prepared sauce evenly over the kimchi rolls. Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 20-25 minutes. Since the pork is already par-cooked, you only need to cook until the kimchi is tender and the sauce has slightly thickened. Taste and adjust seasoning with salt or more soup soy sauce if needed.
