Name: Kimchi-jjim (Pork and Aged Kimchi Braise)
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 700g pork shoulder, pork belly, or pork neck, cut into 2-inch chunks; 900g well-fermented napa cabbage kimchi, preferably 6 months or older, kept in large leaves if possible; 1/2 cup kimchi brine; 1 small onion, sliced thick; 6 cloves garlic, lightly crushed; 2 teaspoons grated ginger; 2 tablespoons gochugaru (Korean chili flakes); 1 tablespoon doenjang (fermented soybean paste); 1 tablespoon soy sauce; 1 teaspoon sugar; 2 teaspoons toasted sesame oil; 3 cups anchovy-kelp broth or water; 1 block firm tofu (300g), sliced thick, optional; 2 scallions, cut into 2-inch lengths; 1 green chili, sliced on the diagonal, optional

Question 1

How old should kimchi be for kimchi-jjim?

Accepted Answer

Use well-fermented napa cabbage kimchi that is at least 6 months old for kimchi-jjim; 1-year-old kimchi is even better if kept cold and clean. The kimchi should taste sharp, deep, and too strong to eat alone. Do not use kimchi that smells moldy, spoiled, or rotten-fizzy.

Question 2

What cut of pork is best for kimchi-jjim?

Accepted Answer

Pork shoulder, pork belly, or pork neck works best for kimchi-jjim because fatty pork balances the sour aged kimchi during the long braise. Cut the pork into 2-inch chunks. Avoid lean pork loin because it lacks enough fat to soften the kimchi's acidity and can taste dry.

Question 3

How long should I braise pork kimchi-jjim?

Accepted Answer

Braise pork kimchi-jjim at a quiet simmer for 55 to 70 minutes with the lid slightly ajar. Turn the pork once and spoon braising liquid over the kimchi every 20 minutes. The dish is ready when the kimchi turns silky and the pork yields when pressed with a spoon.

Question 4

Can I use water instead of anchovy-kelp broth for kimchi-jjim?

Accepted Answer

Yes, use 3 cups water instead of anchovy-kelp broth for kimchi-jjim when needed. Anchovy-kelp broth gives a cleaner Korean base, but water works because 1/2 cup kimchi brine carries strong fermented flavor. Keep the liquid two-thirds of the way up the kimchi, not fully covering it.

Question 5

Why should I keep kimchi leaves whole for kimchi-jjim?

Accepted Answer

Keep napa cabbage kimchi leaves large so kimchi-jjim stays a braise instead of turning into a stew. Whole softened kimchi leaves become silky, hold the pork-rich sauce, and can be lifted from the pot and wrapped around hot rice or pieces of pork at the table.

Question 6

Can I make kimchi-jjim ahead or freeze leftovers?

Accepted Answer

Cook kimchi-jjim 1 day ahead, cool it, and refrigerate it; the flavor deepens overnight. Reheat covered over low heat with 1/4 cup water until the pork softens. Refrigerate leftovers for 3 days. Do not freeze kimchi-jjim with tofu because the tofu turns spongy.

Culinary Explorer

Kimchi-jjim (Pork and Aged Kimchi Braise)

Ingredients

pork shoulder, pork belly, or pork neck

well-fermented napa cabbage kimchi

kimchi brine

Where cooking meets culture.

Ingredient	Quantity
pork shoulder, pork belly, or pork neckcut into 2-inch chunks	700g
well-fermented napa cabbage kimchipreferably 6 months or older, kept in large leaves if possible	900g
kimchi brine	1/2 cup