Skip to content
eatmundo

South Korea Ā· Food

Kimchi Jjim (Braised Kimchi with Pork)

45 min
770 kcal
4 servings

By eatmundo Ā· August 3, 2026

Kimchi Jjim (Braised Kimchi with Pork)šŸ‡°šŸ‡·AI-generated image

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Kimchi Jjim (Braised Kimchi with Pork). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A 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.

According to eatmundo's ingredient comparison, the closest dish to Kimchi Jjim from another cuisine is Ginisang Ampalaya (Philippines): the two share 57% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How 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

What is Kimchi Jjim?

Kimchi Jjim is a Korean braised dish consisting of aged kimchi and pork belly slow-cooked until tender. It is a savory comfort food typically served as a main dish during communal meals with steamed rice.

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.

Keep exploring