Kimchi-Braised Pork Belly
Kimchi-Jjim
Ingredients
Main Ingredients
- 550 g pork belly pork shoulder works too
- 500 g kimchi well-fermented (about 1 year old used here)
- 1-2 onions
- 1 green onion green part only
- 1/2 block tofu optional
Seasoning
- 50 ml kimchi brine
- 250 ml cooking rice wine Cheongju
- 1 tsp liquid chicken stock
- 2 tbsp minced garlic adjust to taste
- 1 tbsp sugar
- 2 tbsp perilla oil 1 tbsp → at the beginning of cooking / 1tbsp → after adding tofu
Instructions
- Prepare the ingredients
- Slice the onion into 1cm thick rounds.
- Cut the green onion into large diagonal pieces.
- Cut the tofu into 1.5cm thick slices.
- Layer the pot
- Place the sliced onion on the bottom of the pot.
- Add the pork belly on top.
- Spread minced garlic evenly over the pork.
- Lay kimchi leaves over the pork, fully covering it.
- Sprinkle sugar on top.
- Cook
- Simmer on low heat for 45 minutes Pour in kimchi brine, rice wine, chicken stock, and 1 tbsp perilla oil.
- Simmer 5 minutes more Add tofu, green onion, and 1 tbsp perilla oil.
- Use kitchen scissors to cut kimchi and pork into bite-size pieces before serving. Tip: Tearing kimchi along the grain brings the best texture — your choice!
Serving Suggestion
- This dish is the ultimate rice stealer : serve with a fresh bowl of hot rice and enjoy!