My Korean KitchenKimchi Jjim (Braised Kimchi)
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Ingredients
Serves 4- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1/2 onion ((60g / 2 ounces), thinly sliced)
- 30 g green onion ((1 ounce), thinly sliced)
- 500 g pork butt ((scotch fillet), sliced to medium thickness (1 cm-1.5 cm / 0.5 inches) and length (6 cm-7 cm / 2 inches))
- 1 Tbsp soy sauce
- 1 cup rice water
- 1-2 green chilies ((optional), thinly sliced)
- 1/2 Tbsp sugar
- 2 Tbsp rice wine ((mirin))
- A few cracks ground black pepper
- 1 Tbsp gochugaru
- 1/2 Tbsp doenjang ((Korean soybean paste))
- 800 g kimchi
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Steps
- Step 1
Combine the meat with rice wine and a few cracks of ground black pepper in a small bowl. Mix well and set aside.
- Step 2
Combine all sauce ingredients in a small bowl and mix them well. Set aside.
- Step 3
Put all ingredients except for the green onions and chilies in a braising pot and bring it to boil over medium high heat (5 - 6 mins) covered. Then reduce the heat to medium low heat and simmer for 1 hour or until your desired tenderness is achieved. While simmering, stir around occasionally. Garnish with green onions and chilies. Remove from the heat.
- Step 4
Serve with cooked rice (i.e. Korean purple rice). Use a pair of scissors and tongs to cut the kimchi.
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Combine the meat with rice wine and a few cracks of ground black pepper in a small bowl. Mix well and set aside.
Source: My Korean Kitchen
