Samgyeopsal Kimchi Jjim (삼겹살 김치찜)
Samgyeopsal Kimchi Jjim (삼겹살 김치찜)
Ingredients
- 500 g aged kimchi
- 1 kg pork belly
- as needed water, to just cover ingredients
- 1 tablespoon sugar, optional, if kimchi is too sour
- 1 tablespoon vinegar, optional, if kimchi is not sour enough
- 1 tablespoon plum syrup, optional
- 1/2 tablespoon doenjang, Korean soybean paste, optional
Instructions
- 1
Place the aged kimchi and pork belly into a large pot. Ensure the kimchi is well-fermented for best results. If using regular kimchi, allow it to ferment at room temperature for about 2 days or in the refrigerator for about 5 days before using.
⏱️ 2 min
- 2
Pour enough water into the pot to just cover the kimchi and pork belly.
⏱️ 1 min
- 3
Bring the contents of the pot to a rolling boil over high heat.
⏱️ 5 min
- 4
Once boiling, reduce the heat to medium and allow the dish to simmer for 40 to 60 minutes, or until the pork is tender and the flavors have melded.
⏱️ 60 min
- 5
Taste the kimchi jjim. If the kimchi is too sour, stir in 1 tablespoon of sugar. If it's not sour enough, add 1 tablespoon of vinegar. Optionally, stir in 1 tablespoon of plum syrup and 1/2 tablespoon of doenjang for added depth of flavor and to reduce any pork odor.
⏱️ 2 min
- 6
Serve hot with rice and enjoy this comforting Korean dish.
Kitchen Tools
Nutrition Facts (per serving)
Samgyeopsal Kimchi Jjim (삼겹살 김치찜)
- 500 g aged kimchi
- 1 kg pork belly
- as needed water, to just cover ingredients
- 1 tablespoon sugar, optional, if kimchi is too sour
- 1 tablespoon vinegar, optional, if kimchi is not sour enough
- 1 tablespoon plum syrup, optional
- 1/2 tablespoon doenjang, Korean soybean paste, optional
Instructions
- 1
Place the aged kimchi and pork belly into a large pot. Ensure the kimchi is well-fermented for best results. If using regular kimchi, allow it to ferment at room temperature for about 2 days or in the refrigerator for about 5 days before using.
⏱️ 2 min - 2
Pour enough water into the pot to just cover the kimchi and pork belly.
⏱️ 1 min - 3
Bring the contents of the pot to a rolling boil over high heat.
⏱️ 5 min - 4
Once boiling, reduce the heat to medium and allow the dish to simmer for 40 to 60 minutes, or until the pork is tender and the flavors have melded.
⏱️ 60 min - 5
Taste the kimchi jjim. If the kimchi is too sour, stir in 1 tablespoon of sugar. If it's not sour enough, add 1 tablespoon of vinegar. Optionally, stir in 1 tablespoon of plum syrup and 1/2 tablespoon of doenjang for added depth of flavor and to reduce any pork odor.
⏱️ 2 min - 6
Serve hot with rice and enjoy this comforting Korean dish.