Kimchi Jjim (braised Kimchi)

6 ounces pork belly or shoulder (or beef chuck or brisket)

1 teaspoon grated ginger

1 tablespoon minced garlic

1.5 pounds kimchi (1 quarter of the whole napa cabbage) (You can use more or less kimchi. Simply adjust the water amounts. )

½ cup juice from kimchi

1.5 cups water (or anchovy broth) (If making rice, use the water used to rinse rice (ssalddeumul, 쌀뜨물) instead of plain water. )

1 to 2 teaspoons gochugaru (Korean red chili pepper flakes)

1 or 2 scallions, roughly chopped

1 teaspoon sugar (You can omit if you like. (see note))

Cut the pork meat into large chunks (about ½-inch thick). In a pot, preferably with a thick bottom, combine the meat with the ginger and garlic.
Cut the kimchi crosswise into 2 or 3 sections or use the whole quarter cabbage kimchi intact.
Add to the pot with the meat. Add the kimchi juice, water(or broth), and gochugaru. Bring it to a boil over medium high heat. Reduce the heat to medium low. Simmer, covered, until the kimchi and meat are tender, about 40 minutes. If the liquid is evaporating too quickly, add more water (or broth) or reduce the heat.
Stir in the scallions and sugar, 5 minutes before turning the heat off. Serve with cooked rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h