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

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizers
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Noodles and Rice
    • Side Dishes
    • Soups and Stews
    • Condiments and Sauces
    • Desserts/Sweets
    • Vegetarian/Vegan
    • Slow Cooker/Pressure Cooker
    • Kid-friendly/Mild Dishes
    • Traditional Holiday
      • Seollal (New Year’s Day)
      • Chuseok (Korean Thanksgiving)
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Pork

    Kimchi Jjim (Braised Kimchi)

    Published 05/03/2023. Updated 05/01/2023

    Jump to Recipe

    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.

    DSC7624 01 e1682657800913 - Kimchi Jjim (Braised Kimchi)
     
    Kimchi jjim (or kimchijjim, 김치찜) is a braised kimchi dish. It’s typically made with pork, but you can use other meat if you like. In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew). The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!

    Aged kimchi

    Every year in late fall, I make enough kimchi to last through the winter and spring. After aging, the kimchi becomes sour and packs rich flavor, making it perfect for stews or soups! This kimchi jjim is a family favorite! 

    In Korea, mukeunji (묵은지), which is traditional poggi kimchi that has aged over at least a six-month period, is commonly used for this dish. The flavor of that old kimchi is quite intense. Some Korean restaurants offer mukeunji dishes such as mukenji jjim (pork-braised) and mukeunji godeungeo jorim (mackerel-braised).

    Don’t worry! Your kimchi doesn’t need to be 6 months old for you to make this dish. However, it’s best to use well fermented kimchi that has turned sour. The older the better! If you don’t have homemade kimchi, your Korean market may carry commercially made poggi kimchi.

    DSC7592 2 - Kimchi Jjim (Braised Kimchi)

    The meat

    Fatty pork is the most popular meat choice for kimchi jjigae in Korea. As I always say, kimchi and fatty pork make a perfect pair. It’s no surprise pork ribs are common and delicious in kimchi stew. If using them, cook the ribs until they’re somewhat tender by boiling them for 20-30 minutes, and then cook them with kimchi.

    Tips for making good kimchi jjim

    1. Old, sour kimchi is the best for this dish.
    2. Use the water used to rinse rice (ssalddeumul, 쌀뜨물) for the braising liquid. It’s commonly used for Korean stews. Use the water from the second or third round of rinsing. The rice water thickens the broth slightly and enhances the flavor of the braised kimchi. Otherwise Anchovy broth, chicken broth, milky bone broth or vegetable broth will also be great for this dish.
    3. If juice from kimchi is available, it will add lots of flavor to the broth.
    4. You can cut kimchi into small pieces before cooking, but in Korea it’s commonly made with the quarter cabbage intact as shown in the photo below and cut at the table.
    5. If the kimchi is overly sour, add a little sugar to the stew to balance out the sour taste. It rounds up the flavor nicely, but it’s not absolutely necessary if you don’t want to use sugar. 

    DSC7603 3 e1682309054137 - Kimchi Jjim (Braised Kimchi)

    More recipes with old kimchi

    Kimchi jjigae
    Instant Pot kimchi jjigae
    Kimchi jeon (pancakes)
    Kimchi fried rice
    Dubu kimchi
    Kimchi mandu (dumplings)
    Kimchi kongnamul guk (soup)
    Kimchi bibim guksu (cold noodles)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC7624 01 e1682657800913 300x300 - Kimchi Jjim (Braised Kimchi)

    Kimchi Jjim (Braised Kimchi)

    5 from 8 votes
    Main
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 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.
    • 1/2 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)

    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 or use the whole quarter cabbage kimchi intact.
      DSC 0665 600x402 - Kimchi Jjim (Braised Kimchi)
    • 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.
      DSC 0671 600x402 - Kimchi Jjim (Braised Kimchi)
    • Stir in the scallions and sugar, 5 minutes before turning the heat off. Serve with cooked rice.
      DSC 0688 600x402 - Kimchi Jjim (Braised Kimchi)

    Notes

    A little bit of sugar to the stew balances out the sour taste of kimchi. It rounds up the flavor nicely, but it's not absolutely necessary if you don't want to use sugar. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This kimchi jjim recipe was originally posted in March 2013. I’ve updated here with new photos, more information, and minor improvements to the recipe. 

    You may also like:

    • DSC5897 2 e1742780436647 300x300 - Kimchi Jjim (Braised Kimchi)
      Kimchi Jjigae (Kimchi Stew)
    • DSC 0191 e1537851783573 300x300 - Kimchi Jjim (Braised Kimchi)
      Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)
    • DSC 2014 e1547701382767 300x300 - Kimchi Jjim (Braised Kimchi)
      Instant Pot Kimchi Jjigae (Stew)
    • DSC 2793 1 300x300 - Kimchi Jjim (Braised Kimchi)
      Pressure Cooker Dakbokkeumtang (Spicy Chicken Stew)
    « 15 Spring Vegetable Recipes
    Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang) »
    485 shares
    • Share
    • Tweet
    • Email

    Reader Interactions

    Comments

    1. Eun-Ju says

      February 02, 2023 at 2:12 am

      5 stars
      Instead of pork or beef, can I make this with tuna?

      Reply
      • Hyosun says

        February 02, 2023 at 10:50 am

        Yes you can, but boil the kimchi first and then add tuna with 10 to 20 min remaining.

        Reply
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. Karen says

      April 01, 2013 at 1:36 pm

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

      Reply
    12. 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
        • C says

          April 11, 2025 at 2:07 pm

          I only have chopped kimchi, would you recommend altering the recipe in any way to accommodate the smaller pieces?

          Reply
          • Hyosun says

            April 12, 2025 at 5:01 pm

            Make kimchi jjigae! https://www.koreanbapsang.com/kimchi-jjigae-kimchi-stew/

            Reply
    5 from 8 votes (6 ratings without comment)

    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...

    Never Miss a Recipe

    Trending Recipes

    • Spicy pork bulgogi served with lettuce wraps and ssamjang Jeyuk Bokkeum (Spicy Pork Bulgogi) 55.9k views

    • A 6-photo collage of 15 Korean vegetable side dishes 15 Vegetable Side Dishes (Banchan) 50.3k views

    • Spicy Cucumber Side Dish Oi Muchim (Spicy Cucumber Salad) 41k views

    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot Kimchi Jjigae (Kimchi Stew) 39.4k views

    • Stir-fried glass noodles with beef and vegetables in a square bowl Japchae (Stir-Fried Starch Noodles with Beef and Vegetables) 38.7k views

    • Korean beef short ribs in a plate with lettuce in the background LA Galbi (Korean BBQ Short Ribs) 37.4k views

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2025 · All rights reserved · Korean Bapsang

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.