Kimchi jjim
Kimchi jjim, from above
Non vegKorea

Kimchi jjim

Whole leaves of sour kimchi braised with pork until meltingly soft. Wrap and eat.

75 minTime
26 gProtein each
mediumSpice
Long braised kimchi2 chapters · 1 min read

Make it your way

Grandma's wayWhole kimchi leaves braised with pork.
The original
397kcalsame
26 gproteinsame
5 gfibresame
75minutessame

Kimchi jjim.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Napa cabbage kimchi¼ head well fermented kimchi, whole leaves
Pork500 g pork shoulder or belly, big chunks
Water2 cups
Onion1, thick slices
Garlic6 cloves, minced
Gochugaru1 tbsp
Sugar2 tsp
Soy sauce2 tsp
Spring onion (green onion, scallion)3 stalks, cut

Method

4 steps
  1. 1Line a pot with onion, lay the pork on top, then cover with whole kimchi leaves.
  2. 2Add water, kimchi juice, garlic, gochugaru, sugar and soy.
  3. 3Bring to a boil, then cover and braise on low for 60 minutes.
  4. 4Uncover, reduce until the sauce thickens and add spring onion. Check the pork is cooked through.
Serve it like this

Bring the pot to the table, cut the leaves with scissors and serve wrapped round pork and rice.

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Make it a meal

What goes with Kimchi jjim: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
On the side Kongnamul muchim15 min
On the side Gim muchim8 min
To drink Boricha25 min
Something sweet Injeolmi bingsu20 min
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