Kimchi Jjim

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If you like kimchi jjigae (stew), try this kimchi jjim (braised kimchi). Slow cooked with a small amount of liquid and fatty pork, braised kimchi is tender and packed with flavors.

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Cut the pork meat into large chunks (about 1/2-inch thick). In a pot, preferably with a thick bottom, combine the meat with the ginger and garlic.

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Cut the kimchi crosswise into 2 or 3 sections or use the whole quarter cabbage kimchi intact.

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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.

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Stir in the scallions and sugar, 5 minutes before turning the heat off. Serve with cooked rice.

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Enjoy!

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About Hyosun

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