Go Back
+ servings
A pot of kimchi jjim is showing braised kimchi and pork ribs inside.

Kimchi Jjim (Braised Kimchi and Pork ribs)

Print Recipe
Kimchi jjim, also known as braised kimchi, is a beloved Korean dish that features aged kimchi braised with pork ribs in a flavorful sauce.
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 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Calories 650
Author Holly Ford

Ingredients

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, and rice wine. 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

Calories: 650kcal | Carbohydrates: 16g | Protein: 35g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 159mg | Sodium: 1756mg | Potassium: 935mg | Fiber: 6g | Sugar: 8g | Vitamin A: 865IU | Vitamin C: 5mg | Calcium: 134mg | Iron: 8mg