I had some well-matured kimchi in my fridge, and I came across a beautiful "Jorim" recipe, these Korean dishes slow-braised in a pot, combining meat or fish with vegetables and a soy or doenjang seasoning.
This recipe, called Kimchi Samgyupsal Jjim, combines the richness of slow-cooked, braised pork belly with the delicate acidity of kimchi and the saltiness of artisanal soy sauce, and I was truly blown away by the result! It's a very enjoyable dish to eat with a bowl of white rice, and it's also very simple to make.
Practical information
Serves 2
Preparation time: 20 minutes
Cooking time: 40 minutes
Difficulty level: Easy
Ingredients
- 400g fresh pork belly (unsmoked)
- 300g cabbage kimchi
- 1 white onion, sliced
- 1 spring onion, cut on the bias
- 2 cloves garlic, crushed and minced
- 700ml Dasida-type beef broth
- 2 tablespoons soy sauce (ganjang)
- 1 tablespoon gochugaru
- 1 tablespoon sugar
- neutral cooking oil (rapeseed or sunflower)
Instructions
In a Dutch oven, heat a neutral cooking oil.
Place the whole pork belly at the bottom. Add the kimchi, onion, spring onion, and garlic on top. Pour in the broth, soy sauce, gochugaru, and sugar.
Cover and bring to a boil. Once boiling, reduce the heat and simmer, covered, for 40 minutes, until the meat is tender and the sauce has slightly reduced.
Remove from heat and let rest for ten minutes, covered, to tenderize the meat.
Serving suggestions
Slice the pork belly into 5mm thick pieces. Serve with hot white rice and the braised kimchi on the side.
The dish can be served with a few simple banchan for a complete Korean meal.
