Kimchi Jjim (Braised Kimchi and Pork Ribs)

Kimchi jjim, or braised kimchi, features aged sour kimchi and tender pork ribs simmered in a spicy, flavorful sauce of gochugaru, doenjang, and aromatics. This hearty, comforting dish is perfect for cold nights or whenever you crave tangy, spicy Korean flavors.

As winter gives way to spring in Korea, many home cooks are eager to use up the aged kimchi they’ve stored throughout the colder months. One dish that’s especially popular is kimchi jjim, which you’ll find on Korean dinner tables across the country not just in winter, but also during the spring season.

Pork is an ideal companion to kimchi, and pork ribs are particularly suited to showcase the depth of flavor that Korean kimchi can offer. The long, slow braising of the pork ribs allows the marrow to be extracted from the bones, resulting in the ultimate taste experience of Korean kimchi.

What is kimchi jjim?

Kimchi jjim, also known as braised kimchi, is a beloved Korean dish that features tender, juicy pork ribs (or any fatty pork part) simmered in a flavorful, spicy sauce made with kimchi, Korean chili flakes (gochugaru), Korean soybean paste (doenjang), and other aromatics.

The result is a hearty, comforting dish that is perfect for cold winter nights or any time you crave some spicy, tangy Korean flavors.

Aged kimchi, known as mugeunji (묵은지), is often used for braised kimchi. Any well-fermented cabbage kimchi works well, especially traditional cabbage kimjang kimchi. Pork ribs are added to make the dish even more hearty and flavorful.

Don’t throw out your old cabbage kimchi—it might be the key to your next delicious meal! If you’re looking for more ways to use overly fermented kimchi, here are a couple of great ideas:

• Kimchi Stew – with pork belly
• Boiled Tofu with Kimchi – Kimchi and Tofu Stir-Fry known as Dubu kKmchi

How to make kimchi jjim with pork ribs

1. Make stock: Place dried anchovies and sea kelp in a pot with water, bring to a boil, then simmer for 5 minutes. Set aside 2 cups of the stock.

2. Parboil pork ribs: Blanch the pork ribs in boiling water for 10 minutes, then drain and rinse thoroughly. For boneless pork, skip this step. Layer the onion on the bottom of the braising pot.

3. Season pork ribs: In a large bowl, combine chili flakes, soybean paste, soup soy sauce, garlic, sugar, sweet rice wine, and sesame oil. Add the pork and mix thoroughly to coat with the sauce. Arrange the seasoned pork ribs over the onion in the braising pot.

4. Add kimchi and kimchi brine: Place the whole kimchi over the pork ribs and pour the kimchi brine (juice) around them.

5. Pour stock and braise: Pour the reserved stock, cover, and bring to a boil over medium heat. Reduce to low and simmer for 45 minutes. Flip the cabbage and simmer for another 30–40 minutes. Serve warm with rice.

For extra flavor, add green chili and green onion, cooking for 5 more minutes if desired.

How to enjoy

Serve this old-fashioned comfort dish with a bowl of rice. Ever wondered how to eat a whole cabbage in kimchi jjim?

One way is to use kitchen scissors to chop it up, but in my home, we prefer to tear it by hand – just like my mother did when I was a kid. It might seem strange, but it’s a tradition I’ve come to love, and now I even use it to teach my own kids!

Helpful tips to make the best kimchi jjim

1. For a more authentic and rustic look, use a whole cabbage of aged kimchi for braising, rather than cutting it into chunks. This will also help to lock in the flavor.
2. This recipe commonly uses pork ribs, but pork shoulder or other fatty cuts of pork work well too.
3. Parboiling pork ribs before adding it to the braise can help reduce fat and gaminess, and remove impurities. If using pork shoulder, parboiling is not necessary.
4. For an extra kick of flavor and spiciness, add green chilies towards the end of cooking.
5. If your pot doesn’t have a heavy lid, you may need to add an extra 1/2 to 1 cup of stock to make up for the steam that will escape during cooking.