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)

Kimchi jjim, or braised kimchi, is a comforting Korean dish made with aged sour kimchi and tender pork ribs, slow-cooked in a spicy, flavorful sauce of gochugaru, doenjang, and aromatics. Perfect for cold nights or whenever you’re craving bold, tangy Korean flavors.

Course Dinner, Main Course

Cuisine Korean

Diet Low Lactose

Keyword braised kimchi, braising, comfort food, doenjang, kimchi, kimchi jjim, Korean soybean paste, mugeunji, pork short ribs, winter

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings people

Calories 650

Author Hyegyoung K. Ford

Ingredients

2-1/2 lb pork short ribs
2 lb aged whole cabbage kimchi (mugeunji) preferably, but any sour cabbage kimchi works fine
1/4 cup kimchi brine (kimchi juice)
1 medium onion sliced
1 tbsp Korean chili flakes (gochugaru)
1 tbsp Korean soy bean paste doenjang
1 tbsp Korean soup soy sauce (gukganjang) gook-ganjang
2 garlic cloves finely chopped
2 tsp sugar
1 tbsp sweet rice wine (mirim) optional
2 tsp 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.
Serving tip: 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!

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