dinner · dairy-free
Kimchi jjim
Whole leaves of aged kimchi slow-braised with a slab of pork belly until meltingly tender.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Lay onion in the pot, then pork, then whole kimchi over it.
-
2
Add stock, kimchi juice, gochugaru, sugar and garlic.
-
3
Cover and simmer gently 1 hour, until the pork is tender and at least 63°C (145°F).
-
4
Uncover and spoon the juices over until reduced.
-
5
Cut kimchi with scissors; serve with pork, rice and scallions.
