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, the kimchi 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 poggi kimchi that has aged over at least a six-month period. It imparts an extremely intense flavor.
Your favorite Korean restaurants might have a dish or two made with mukeunji, such as mukeunji jjim (braised with pork, usually) and mukeunji godeungeo jorim (braised with mackerel).
Don’t worry! Your kimchi doesn’t need to be 6 months old for you to make this dish. However, you’ll need to use shin kimchi (신김치), which is well fermented kimchi 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.
- 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
-
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.
-
Cut the kimchi crosswise into 2 or 3 sections.
-
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.
-
Stir in the scallions and sugar, toss well, and turn off the heat. Serve with steamed rice.
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!
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.
thanks for the recipe! makes me miss life in Korea so much
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.
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!
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!
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.
Where did you have that awesome godengeo kimchi jjim? Welcome to my blog! Hope you find many recipes you like to try. Thanks!
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!!
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!
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)!
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?
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!
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.