🇰🇷 South Korea · Food
Kimchi Jjim (Braised Kimchi with Pork)
By eatmundo · August 3, 2026
🇰🇷 KRA comforting, slow-cooked dish where aged kimchi softens into a jammy texture alongside tender pork. It is the ultimate expression of Korean home-style soul food.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 600g of pork belly into 4cm thick chunks and set aside.
- 2
Place 400g of well-aged kimchi into a heavy-bottomed pot, layering the pork pieces directly on top.
- 3
Add 1 sliced onion and 1 tbsp minced garlic over the pork to build a base aromatic layer.
- 4
Whisk together 2 tbsp gochugaru, 1 tbsp soy sauce, and 500ml water; pour this over the pork and kimchi mixture.
- 5
Bring the pot to a boil over medium-high heat, then immediately reduce to a low simmer.
- 6
Cover with a lid and cook for 35 minutes; ensure the liquid reduces until the pork is fork-tender and the kimchi is translucent.
- 7
Add 2 chopped green onions and a drizzle of sesame oil, then turn off the heat.
- 8
Serve steaming hot directly from the pot, encouraging guests to tear the kimchi and pork with clean kitchen shears.
Frequently Asked Questions
Can I use fresh kimchi?+
It is not recommended as fresh kimchi lacks the acidity and depth needed for a long braise.
What if the kimchi is too sour?+
Add a teaspoon of sugar to the braising liquid to balance the intense lactic acid.
Is pork belly necessary?+
Pork belly provides essential fat, but pork shoulder can be used if you prefer a leaner result.
How do I know when it is done?+
The pork should be buttery enough to fall apart, and the kimchi should be very soft.
