Kimchi Jjim (Braised Kimchi)

Kimchi Jjim (Braised Kimchi)

Serves: 4-6 people
Prep Time: 10 minutes
Cooking Time: 1 hour
Kimchi Jjim (Braised Kimchi)


  • 800 gm kimchi
  • 500 gm pork butt (scotch fillet)
  • 2 tablespoons rice wine
  • Few cracks ground black pepper
  • 1 cup rice water
  • 1/2 onion
  • 30 gm green onion
  • 1-2 green chilies (optional)
  • 1 tablespoon gochugaru
  • 1 tablespoon soy sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 tablespoon doenjang (Korean soybean paste)
  • 1/2 tablespoon sugar


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This recipe called Kimchi Jjim – Braised Kimchi is definitely gonna put a smile on kimchi lover’s faces! Even if you ain’t too much of a lover, the tenderness and savory taste of the kimchi is gonna make you ask for more. Historically, the origin of kimchi has not been dated as some scholars assert that it originated from Korean, many years ago.

Others, however, think kimchi came about during the Japanese invasion of Korea. Kimchi, itself, is a fermented food – vegetable soaked in brine – and it’s naturally rich in probiotics. Other health benefits include having the ability to prevent cancer, having anti-aging and antifungal properties, etc. Kimchi Jjim (Braised Kimchi) is a tasty, flavorful, and delicious recipe. It is made by boiling kimchi and pork in a sauce. The sauce might not necessarily be sharp, but a bit of extra sauce surely makes the recipe tastes good.

This recipe is also made with some Korean spices, and it’s quite straightforward to prepare with just 4 simple steps. However, to prepare, aged kimchi works best for it. Use aged kimchi of at least one-month-old. But if you don’t have aged kimchi, simply add a teaspoon of rice vinegar to your fresh kimchi. So why not try this recipe out? You’re definitely gonna love it. Now, to make Kimchi Jjim, start by obtaining the rice water.

  1. To get rice water, first, rinse the rice a couple of times. The rinse from the third time should, however, be reserved. Then, in a small bowl, combine your meat with rice wine. Also, add a little quantity of ground black pepper to the bowl and whisk very well and then set aside.
  2. Add all the sauce ingredients (gochugaru, minced ginger, soy sauce, minced garlic, doenjang, and sugar) in a small bowl. Combine them together and set aside.
  3. Place your kimchi, medium sliced pork, rice wine or mirin, ground black pepper, rice water, and thinly sliced onion in a braising pot. Place the pot on heat, cover with a lid, and bring the ingredients to boil over medium-high heat – preferably 5 to 6 mins.
  4. After boiling for some minutes, reduce the heat to medium-low heat. Simmer for about 1 hour or until your desired tenderness is achieved. Stir around occasionally while simmering and garnish with green onions and chilies.
  5. When the desired tenderness is achieved, remove the pot from the heat, and serve. Serve hot with cooked and fluffy rice.