Kimchi Jjim (Braised Kimchi and Pork ribs)

A pot of kimchi jjim is showing braised kimchi and pork ribs inside.

Kimchi Jjim (Braised Kimchi and Pork ribs)

A rich and comforting Korean braise made with aged kimchi and pork ribs simmered until tender. Bold, tangy, and perfect for using well-fermented kimchi — and it tastes even better the next day.

Course Dinner, Main Course

Cuisine Korean

Diet Low Lactose

Keyword aged kimchi recipe, braised kimchi, braising, kimchi and pork recipe, kimchi jjim, Korean braised kimchi, Korean comfort food, Korean kimchi dishes, Korean pork ribs, mugeunji kimchi, mugeunji recipe

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings people

Calories 650

Author Hyegyoung K. Ford

Ingredients

2-1/2 lb (1.1 kg) pork short ribs
2 lb (900 g) aged whole cabbage kimchi (mugeunji) preferably, but any sour cabbage kimchi works fine
1/4 cup (60 ml) kimchi brine (kimchi juice)
1 (about 150 g) medium onion sliced
1 tbsp (8 g) Korean chili flakes (gochugaru)
1 tbsp (20 g) Korean soy bean paste doenjang
1 tbsp (15 ml) Korean soup soy sauce (gukganjang) gook-ganjang
2 garlic cloves finely chopped
2 tsp (8 g) sugar
1 tbsp (15 ml) sweet rice wine (mirim) optional
2 tsp (10 ml) sesame oil
1 fresh green chili or jalapeño sliced, optional
2 green onions chopped

For the stock

Instructions

To make the stock

Combine dried anchovies and sea kelp with water in a pot, bring to a boil, and simmer for 5 minutes. Reserve 2 cups of stock.

To make kimchi jjim

If using pork ribs, blanch them in boiling water for 10 minutes, then drain and rinse well. If using other pork with bones, skip this step.
In a large mixing bowl, mix chili flakes, soybean paste, soup soy sauce, garlic, sugar, rice wine, and sesame oil. Add the pork and toss well to coat with the sauce.
In a pot, spread onion on the bottom and place the seasoned pork ribs on top. Cover with whole kimchi and drizzle kimchi juice around. Pour the reserved stock over everything, cover with a lid, and bring to a gentle boil over medium heat.
Once boiling, reduce the heat to low and simmer for 45 minutes. Turn the cabbage to the other side and continue to simmer for another 30 minutes. If desired, add green chili and green onion and cook for another 10 minutes. Serve warm with a bowl of rice.

Video

Notes

Note 1. 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.

Note 2. For vegetarians, substitute the meat with your favorite protein alternative and a flavorful sea kelp stock.

Nutrition