Kimchi Jjim (Braised Kimchi)
Servings: 4
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.
- 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.
