• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
  • Ingredients
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
go to homepage
Homepage link
  • Recipes
  • Ingredients
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Main Dish

    Kimchi Jjim (Braised Kimchi)

    Published 03/25/2013. Updated 03/03/2019

    Jump to Recipe

    DSC 0745 e1551589706324 - Kimchi Jjim (Braised Kimchi)

    I still have kimchi I made in early December of last year. Every year, I make enough to last through the winter and early spring. By this point, thekimchi has aged and fermented very well, resulting in a sour, pungent flavor perfect for stews or soups! This time, I braised it! Kimchi jjim (김치찜)is best made with mukeunji (묵은지), which is traditional poggikimchi that has aged over at least a six-month period. It impartsan extremely intense flavor.

    Your favorite Korean restaurants might have a dish or two made with mukeunji, such as mukeunji jjim (braised with pork, usually) andmukeunji godeungeo jorim (braised with mackerel).

    Don’t worry! Your kimchi doesn’t need to be6 months old for you to make this dish. However, you’ll need to use shin kimchi (신김치), which is well fermentedkimchi that has turned sour. The older it is the better!

    Kimchi jjim (or kimchijjim) is braised with pork (or other meat or fish) in a small amount of liquid. The main difference from kimchi jjigae (stew) is the amount of liquid used to cook. The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!

    If you like kimchi jjigae, try this braised dish for a nice change! My daughter and her roommate loved it when I made this to use up the old kimchi in their fridge during my last visit to NYC.

    DSC 0745 350x350 - Kimchi Jjim (Braised Kimchi)

    Kimchi Jjim (Braised Kimchi)

    5 from 5 votes
    Main
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 6 ounces pork belly or shoulder (or beef chuck, round, or loin)
    • 1/2 teaspoon grated ginger
    • 1 teaspoon minced garlic
    • 1-1/2 pounds  kimchi (1 quarter of the whole napa cabbage)
    • 1/2 cup juice from kimchi
    • 1 cup anchovy broth (or water)
    • 1 teaspoon gochugaru (Korean red chili pepper flakes)
    • 1 or 2 scallions, roughly chopped
    • 1 teaspoon sugar

    Instructions

    • 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.
      DSC 0650 600x402 - Kimchi Jjim (Braised Kimchi)
    • Cut the kimchi crosswise into 2 or 3 sections.
      DSC 0665 600x402 - Kimchi Jjim (Braised Kimchi)
    • Add to the pot with the meat. Add the kimchi juice, broth (or water), and the gochugaru. Bring it to a boil. Reduce the heat to medium low. Simmer, covered, until the kimchi and meat are tender, 30 – 40 minutes. If the liquid is evaporating too quickly, reduce the heat a bit further and/or add more liquid.
      DSC 0671 600x402 - Kimchi Jjim (Braised Kimchi)
    • Stir in the scallions and sugar, toss well, and turn off the heat. Serve with steamed rice.
      DSC 0688 600x402 - Kimchi Jjim (Braised Kimchi)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC5893 3 150x150 - Kimchi Jjim (Braised Kimchi)Kimchi Jjigae (Kimchi Stew)
    • DSC 0220 e1538018529430 150x150 - Kimchi Jjim (Braised Kimchi)Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)
    • DSC 2014 e1547701382767 150x150 - Kimchi Jjim (Braised Kimchi)Instant Pot Kimchi Jjigae (Stew)
    • DSC 2793 1 150x150 - Kimchi Jjim (Braised Kimchi)Pressure Cooker Dakbokkeumtang (Spicy Chicken Stew)
    Previous Post: « Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi)
    Next Post: Saewu Ganghwe (Spring Onion Tied Shrimp and Asparagus) »

    Reader Interactions

    Comments

    1. Bella says

      October 07, 2020 at 12:10 pm

      5 stars
      This recipe is tasty! I’ve been a fan of kimchi for a long time, and this recipe makes a version with a great concentrated flavor. I’m not Korean, but my husband is, and he enjoys eating these recipes as well. I was using a different website but I find the recipes on this site consistently reliable. They meet my experience and expectations with the taste. Thank you for being thorough while not presenting overly complicated or involved recipes!

      Reply
    2. Sharon says

      September 18, 2018 at 2:28 pm

      Hello! Your recipes are always so on point and delicious! Thank you so much always!

      I was wondering if you had the instant pot variation for this recipe. I need to make more use of my instant pot and this is one recipe i’ve been trying to find to do!

      Thank you!

      Reply
      • Hyosun says

        September 18, 2018 at 10:32 pm

        Hi Sharon – Thank you for the nice words! I have Instant Pot kimchi jjigae, but this recipe will work well in the Instant Pot. Simply add to the Instant Pot, for the recipe step “Add to the post with the meat…” I think 12 to 15 min pressure cooking and quick release. See the Instant Pot kimchi jjigae recipe for reference. Hope this helps.

        Reply
    3. Aditi says

      April 08, 2018 at 7:39 pm

      Hi,
      I am vegetarian but was hoping to make this dish. Is there any particular vegetables that might work for this recipe or can i cook any vegetables I like and combine the kimich with it and cook it?

      Reply
      • ErminFei says

        April 21, 2020 at 3:19 am

        You can use diced mushroom and onionwrapped in the kimchi leaves. Or add tofu?

        Reply
        • Hyosun says

          April 27, 2020 at 2:07 am

          yes for mushrooms and onion, but there’s probably not enough liquid to boil tofu with it. Why don’t you just use regular kimchi jjigae recipe?

          Reply
    4. Deborah says

      April 07, 2018 at 6:41 pm

      Hi: I am from Canada, have spent long periods of time in Korea. One of the things I miss the most is GODENGO JJORIM! Steamed mackerel in a ttukbegae (or dolsot) with gorgeous thick, rich, gochang and mu (radish). Do you have a recipe to share?

      Thank you!!!!! (Lovely website)!

      Reply
    5. Milton says

      March 31, 2016 at 8:09 am

      i cannot wait to make this. We visit Lotte market in Centreville VA every couple of months and stock up for our korean pantry. We always overbuy our kimchee (they have SO much) .. now i have a perfect recipe. I love your site and the ability to make Korean goodies at home!!

      Reply
      • Hyosun says

        March 31, 2016 at 11:08 pm

        I go there sometimes too. You can’t have too much kimchi. There are so many dishes you can make with kimchi. This is one of my favorite. Thanks for taking the time to comment here!

        Reply
    6. Deborah says

      August 11, 2014 at 12:03 am

      Greetings from Canada! Tae dan hi kamsah hamnidah – what a wonderful website. I was actually looking for a recipe for godengo kimchi jjim which I had on Friday night and am still dreaming about! Excellent website. I have marked this in my favourites.

      Reply
      • Hyosun says

        August 13, 2014 at 1:04 am

        Where did you have that awesome godengeo kimchi jjim? Welcome to my blog! Hope you find many recipes you like to try. Thanks!

        Reply
    7. sosopie says

      April 18, 2013 at 1:54 pm

      Wow, I didn’t know kimchi could last 6 months! I do remember digging up an urn of kimchi way back in the past in Korea… I think it was kept there during the cold winter months, but I was so young, it’s a vague memory. I think I’m lucky if kimchi keeps two weeks in my fridge. They get overly fermented very quickly. This looks really yummy!

      Reply
    8. Sandra Mihic says

      April 06, 2013 at 2:41 pm

      What a great recipe and i have to agree with Holly about it…it’s something else when those two combine! Your pics are so mouthwatering. Thank you for sharing your recipe!

      Reply
    9. Holly | Beyond Kimchee says

      April 03, 2013 at 3:00 pm

      The overly sour kimchi(moogeunji) braised with pork is to die for good. There is something about pork fat mingling with fermented cabbage. It is just so salivating. Thanks for the wonderful recipe, Hyosun.

      Reply
    10. Karen says

      April 01, 2013 at 1:36 pm

      thanks for the recipe! makes me miss life in Korea so much

      Reply
    11. Sue | My Korean Kitchen says

      March 26, 2013 at 2:25 am

      Oh my! My mouth is watering! It looks so delicious. You must have a Kimchi fridge at home. I’m making some Kimchi today (not a lot, just a half cabbage worth) but I think I should make heaps of Kimchi from next time to make this Kimchi Jjim!

      Reply
      • Hyosun Ro says

        March 26, 2013 at 2:59 am

        I don’t actually have a kimchi fridge. It’s been on my wish list for a long time. But, I have an extra fridge, so that helps. It’s time for me to make another big batch while cabbages and radishes are still good. You know it’s well worth the time and effort. Thanks for stopping by.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Basics of Korean Cooking

    Basics of Korean cooking! Coming soon.

    Never Miss a Recipe

    Popular Recipes

    • Red spicy Korean rice cake called tteokbokki in a large plate
    • Napa cabbage kimchi
    • Korean black bean noodles
    • DSC 06281 e1422146518897 500x500 - Kimchi Jjim (Braised Kimchi)
    • Stir-fried glass noodles with beef and vegetables in a square bowl
    • Red spicy kimchi stew in an earthen pot
    • A 6-photo collage of 15 Korean vegetable side dishes
    • Korean fried chicken nuggets in a sweet and savory sauce

    Popular Categories

    Noodles and rice category banner

    Soups category banner

    Stews category banner

    As Featured On:

       

    Never Miss a Recipe:

    Footer

    Korean Bapsang logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2021 · All rights reserved · Korean Bapsang