Kimchi Jjim (Braised Kimchi)
Kimchi jjim (or kimchijjim) is a kimchi dish that’s slow-braised in a small amount of liquid. It’s typically made with pork. You can also use beef or omit the…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.universalyums.com.
Cooking tools:
- Microplane
- Pot
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 6 ounces pork belly or shoulder (or beef chuck or brisket)
- 1 teaspoon grated ginger
- 1 tablespoon minced garlic
- 1 1/2 pounds kimchi (1 quarter of the whole napa cabbage)
- 1/2 cup juice from kimchi
- 1 1/2 cups water (or anchovy broth)
- 1 to 2 teaspoons gochugaru (Korean red chili pepper flakes)
- 1 or 2 scallions, roughly chopped
- 1 teaspoon sugar (you can omit if you like)
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