Homemade Braised Kimchi & Pork Recipe: How to Make Authentic Kimchijjim: 김치찜

Cooking time : 40 mins Serves : 2 people

There are few dishes as comforting, flavorful, and deeply satisfying as a steaming pot of ** Kimchi Jjim: 김치찜**, also known as Korean Braised Kimchi. This classic Korean dish is beloved for its bold, spicy, and tangy flavors that warm both the body and soul. It is one of the most iconic dishes in Korean cuisine, often eaten with rice as a daily meal and shared at family gatherings.

Today, I am sharing my version of homemade Braised Kimchi & Pork, a hearty and rich dish that showcases the beauty of well-fermented kimchi paired with tender pork. With just a few key ingredients and a little patience, you can create a restaurant-quality Kimchijjim right in your own kitchen.

Why Braised Kimchi & Pork Is So Delicious

Kimchijjim is versatile and can be made with different proteins like tuna, spam, or tofu, but Braised Kimchi & Pork stands out for a few reasons:

• Tender Pork Flavor - Pork shoulder adds a deep, savory richness that balances the sourness of fermented kimchi.
• Fermented Kimchi Magic - The key ingredient is aged kimchi, which provides natural umami, tang, and spice.
• Simple and Affordable - You don’t need complicated ingredients to make this stew. Most items are already in a Korean pantry.
• Perfect for Any Season - While it is especially comforting in winter, Kimchijjim is eaten year-round in Korea.

The stew is slow-cooked, allowing the flavors to blend together, creating a dish that feels both homely and bold.

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Ingredients for Braised Kimchi & Pork

Here’s what you’ll need to prepare this recipe. The amounts can be adjusted based on your taste and portion size.

• Pork Shoulder (Moksal) - About 300g to 400g, cut into bite-sized pieces. Pork neck or pork belly also works.

• Kimchi - 1 head of ripe, well-fermented kimchi. Store-bought kimchi also works if it is aged.

• Green Onion - 2 stalks, chopped into finger-length pieces.
• Onion - Half, thinly sliced.
• Garlic - 4 to 5 whole cloves, or 1 tbsp minced garlic.

• Sesame Oil or Perilla Oil - 3 tbsp.
• Soy Sauce - 2 tbsp.
• Fish Sauce - 1 tbsp, for umami depth.
• Korean Red Pepper Powder (Gochugaru) - 2 tbsp.
• Sugar - 2 tbsp, to balance acidity.
• Vinegar - 1 tbsp (optional, if using fresh kimchi that is not sour enough).
• Water - About 200ml, plus extra if needed.
• Rice (served on the side) - Steamed short-grain rice pairs perfectly with this stew.

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Step-by-Step Instructions for Braised Kimchi & Pork

Step 1: Prepare the Vegetables

• Chop 2 stalks of green onions into pieces about two fingers in length.
• Slice half an onion thinly.
• Peel garlic cloves and keep them whole, or mince them if you prefer a stronger flavor. (optional)

Step 2: Add Kimchi and Pork

• Place the chopped green onions, onion slices, and garlic into a large pot.
• Add one head of well-fermented kimchi (or a container of store-bought kimchi).
• Add the pork shoulder on top. The meat and kimchi will cook together, enhancing each other’s flavors.

Step 3: Season the Braised Kimchi & Pork

Mix the following seasonings directly into the pot:

• 3 tbsp sesame oil or perilla oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp Korean red pepper powder
• 2 tbsp sugar
• 1 tbsp minced garlic
• 1 tbsp vinegar (if kimchi is not sour enough)

These ingredients give the stew its deep, spicy, and savory base.

Step 4: Add Water

• Pour about 200ml of water into the pot.
• Stir gently to combine all the flavors.
• You can add more water, but don’t overdo it because the flavor can become diluted.

Step 5: Slow Cook the Braised Kimchi & Pork

• Cover the pot with a lid and cook over medium heat for at least 30 minutes.
• Open the lid occasionally to check and add more water if needed.
• The longer you simmer Braised Kimchi & Pork, the more flavorful it becomes. Ideally, 45 minutes to 1 hour is perfect.

Step 6: Serve and Enjoy

• Once the pork is tender and the kimchi has softened, turn off the heat.
• Serve immediately with a bowl of hot, steamed rice.
• Pair with side dishes like pickled radish, seasoned spinach, or fried eggs for a complete Korean meal.

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Tips for the Best Braised Kimchi & Pork

1. Use Well-Fermented Kimchi - Fresh kimchi will not have the same depth. Aged kimchi that is tangy and slightly sour works best.
2. Cook Slowly - The longer you simmer, the richer the flavors.
3. Choose the Right Pork Cut - Pork shoulder or neck is perfect because it stays tender even after long cooking. Pork belly adds richness but can be fatty.
4. Adjust Spice Level - Add more gochugaru for a spicier kick, or reduce it for a milder stew.
5. Balance the Flavors - If the stew is too sour, add a pinch more sugar. If too sweet, add a splash more vinegar or fish sauce.

Variations of Braised Kimchi & Pork

• Pork Belly Braised Kimchi - Rich and fatty, perfect for those who love indulgent flavors.
• Spam Braised Kimchi - A Korean comfort food classic, especially popular after the Korean War.
• Tuna Braised Kimchi - Canned tuna adds a light, savory twist.
• Tofu Braised Kimchi - Great for vegetarians, with tofu cubes soaking up the spicy broth.
• Mushroom Braised Kimchi - King oyster mushrooms or enoki mushrooms work wonderfully for extra umami.

Serving Suggestions

Braised Kimchi & Pork is rarely eaten alone. In Korean households, it is typically enjoyed with:

• Steamed white rice (essential)
• Korean side dishes (banchan) such as kimchi, spinach namul, stir-fried anchovies, or seasoned bean sprouts
• Fried egg on top of rice for extra comfort

How to Store and Reheat Braised Kimchi & Pork

• Refrigerate - Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat - Simmer gently on the stovetop until hot. The flavors actually deepen overnight, making it even tastier the next day.
• Freezing - You can freeze Kimchijjim, but the texture of the kimchi may change slightly.

Why This Braised Kimchi & Pork Recipe Works

This Braised Kimchi & Pork is all about balance, the spicy kick of gochugaru, the sour tang of aged kimchi, the savory depth of pork shoulder, and the comforting warmth of garlic and onions. The combination of soy sauce, fish sauce, and sesame oil ties everything together into a deeply satisfying broth.

Cooking it slowly allows the pork to tenderize while the kimchi releases its flavors, resulting in a stew that feels both rustic and hearty. It is a dish that connects you to the essence of Korean home cooking.

Enjoy your homemade Braised Kimchi & Pork. Spicy, rich, and absolutely comforting!