Homemade Braised Kimchi & Pork Recipe: How to Make Authentic Kimchijjim: 김치찜

Name: Homemade Braised Kimchi & Pork Recipe: How to Make Authentic Kimchijjim: 김치찜
Ingredients: Pork Shoulder (Moksal) - About 300g to 400g, cut into bite-sized pieces. Pork neck or pork belly also works.; Kimchi - 1 head of ripe, well-fermented kimchi. Store-bought kimchi also works if it is aged.; Green Onion - 2 stalks, chopped into finger-length pieces.; Onion - Half, thinly sliced.; Garlic - 4 to 5 whole cloves, or 1 tbsp minced garlic.; Sesame Oil or Perilla Oil - 3 tbsp.; Soy Sauce - 2 tbsp.; Fish Sauce - 1 tbsp, for umami depth.; Korean Red Pepper Powder (Gochugaru) - 2 tbsp.; Sugar - 2 tbsp, to balance acidity.; Vinegar - 1 tbsp (optional, if using fresh kimchi that is not sour enough).; Water - About 200ml, plus extra if needed.; Rice (served on the side) - Steamed short-grain rice pairs perfectly with this stew.

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A rich, spicy, and comforting stew with tender pork and aged kimchi

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Ingredients

Pork Shoulder (Moksal) - About 300g to 400g, cut into bite-sized pieces. Pork neck or pork belly also works.
Kimchi - 1 head of ripe, well-fermented kimchi. Store-bought kimchi also works if it is aged.
Green Onion - 2 stalks, chopped into finger-length pieces.
Onion - Half, thinly sliced.
Garlic - 4 to 5 whole cloves, or 1 tbsp minced garlic.
Sesame Oil or Perilla Oil - 3 tbsp.
Soy Sauce - 2 tbsp.
Fish Sauce - 1 tbsp, for umami depth.
Korean Red Pepper Powder (Gochugaru) - 2 tbsp.
Sugar - 2 tbsp, to balance acidity.
Vinegar - 1 tbsp (optional, if using fresh kimchi that is not sour enough).
Water - About 200ml, plus extra if needed.
Rice (served on the side) - Steamed short-grain rice pairs perfectly with this stew.