Master Kimchi-jjim (Korean Braised Kimchi and Pork). This authentic recipe uses Mugeunji (aged kimchi) and pork belly to create a melt-in-your-mouth savory feast.
If you ask a Korean what their ultimate "soul food" is, many won’t say BBQ or Bibimbap. They will say Kimchi-jjim.
While Kimchi Jjigae is a soup where ingredients are chopped and boiled quickly, Kimchi-jjim is a slow-cooked masterpiece. We take the entire head of fermented Kimchi—uncut—and braise it alongside thick slabs of pork belly until the meat is buttery tender and the cabbage becomes translucent and soft.
This dish is the best way to use "Mugeunji" (aged, sour kimchi) sitting in the back of your fridge. The transformation is magical: the sharp, pungent sourness of the old kimchi softens into a deep, savory sweetness that permeates the pork fat. It is rustic, messy, and incredibly delicious.
The Story of Mugeunji (Aged Kimchi)
In the old days, Korean families would bury ceramic pots of Kimchi underground to survive the winter.
You cannot eat Mugeunji raw like fresh kimchi; it’s too strong. But when you apply heat and fat (pork), that intense acidity breaks down into rich umami. Kimchi-jjim was born out of this necessity—a way to turn "old" food into a delicacy that is now served in premium restaurants across Korea.
Why You’ll Love This Recipe
Melt-in-Your-Mouth Texture: Unlike the chewy pork in a stir-fry, the pork in Kimchi-jjim is braised until it shreds effortlessly with chopsticks.
The "Whole Leaf" Experience: Eating a long, uncut strip of braised kimchi wrapped around a piece of white rice is a unique sensory experience you don’t get with chopped stew.
Set It and Forget It: Once the pot is boiling, you simply lower the heat and walk away. It’s a low-effort meal with a high-reward flavor.
Deep Flavor Depth: This dish has a complexity that tastes like it has been cooking for days, thanks to the fermentation of the kimchi.
Key Ingredients & Expert Substitutions
Aged Kimchi (Mugeunji): You need sour kimchi for this. If your kimchi is brand new, leave it out on the counter for 1-2 days to ferment rapidly.
Pro Tip: Do not chop it! Keep the root intact so the leaves stay connected.
Pork Belly or Pork Butt: You need fat. Pork Belly (Samgyeopsal) provides a rich, silky sauce. Pork Butt/Shoulder (Moksal) is meatier but still tender. I recommend a mix of both if possible.
Kimchi Brine (Kimchi Gukmul): This is the liquid from the kimchi jar. It acts as the primary seasoning.
Rice Water (Ssal-tteumul): The milky water left over from rinsing rice.
Using this instead of plain water helps thicken the sauce and bind the flavors. Doenjang (Soybean Paste): Just a half-tablespoon helps mask any porky odors and adds earthiness.
Gochugaru (Korean Chili Flakes): For color and heat.
Sugar: Essential to balance the high acidity of the sour kimchi.
Step-by-Step Instructions
Phase 1: The Setup
Prep the Pork: Cut the pork belly into large, thick chunks (about 2-3 inches wide). Do not cut them bite-sized; we want them to stay juicy during the long braise.
Prep the Kimchi: Take ¼ or ½ head of Kimchi. Gently shake off excess stuffing if it's very heavy on garlic/ginger, but keep the red sauce. Do not cut the root.
Phase 2: The Layering
In a heavy-bottomed pot (a Dutch Oven or Braiser is perfect), place the pork chunks at the bottom.
Lay the whole Kimchi sections directly on top of the meat, covering it like a blanket.
Scatter sliced onions and green onions on top.
Phase 3: The Braising Liquid
Pour in the Rice Water until the ingredients are just barely submerged. You don't want it swimming like a soup; you want a concentrated braise.
Add the seasoning mix: Kimchi brine, Gochugaru, minced garlic, sugar, and Doenjang.
Cover the pot.
Phase 4: The Slow Braise
Bring the pot to a boil over medium-high heat for 10 minutes.
Reduce the heat to low. It should be a gentle simmer.
Simmer covered for 50 to 60 minutes.
Check point: At the 30-minute mark, open the lid and gently press the kimchi down into the liquid. If it looks too dry, add a splash more water.
Phase 5: The Finishing Touch
After an hour, the pork should be fork-tender and the kimchi very soft (translucent).
Add fresh sliced tofu and green chili peppers on top.
Simmer for 5 more minutes uncovered to let the sauce thicken slightly.
Drizzle with a little sesame oil before turning off the heat.
Pro-Tips for 'Restaurant-Quality' Results
The "Rice Wrap" Technique: When serving, provide kitchen scissors. The traditional way to eat this is to cut the kimchi root at the table, then take a long, uncut leaf, place a piece of pork and rice inside, and roll it up.
Too Sour? If your kimchi is extremely old and pungent, rinse it lightly in water before cooking, or increase the sugar and onion amount to balance the acidity.
Pork Selection: Look for pork belly with a good ratio of meat to fat. If it is 90% fat, the dish will be too greasy. If it is 100% lean, it will be dry.
Variations & Serving Suggestions
Mackerel Kimchi-jjim: Replace the pork with fresh mackerel fillets. The strong flavor of the fish pairs beautifully with the sour kimchi.
Serving Pair: This dish is salty and intense. It must be served with steamed white rice and a mild side dish like Gyeran-jjim (Steamed Eggs) or Roasted Seaweed (Gim) to balance the palate.
Comprehensive FAQ Section
Q: Can I use store-bought kimchi? A: Yes, but "Fresh" or "Mat Kimchi" (pre-cut) won't give the same result. Buy a whole head pouch and check the manufacturing date. Buy the oldest one you can find, or let it sit in your fridge for a few weeks before making this.
Q: Is this spicy? A: It looks red, but the heat is usually moderate. The flavor is mostly savory and sour. You can adjust the spiciness by adding or reducing the Gochugaru (chili flakes).
Q: Can I make this in a slow cooker? A: Absolutely. Layer everything in the slow cooker and cook on Low for 4-5 hours. The pork will be incredibly tender.
Q: Why do you use rice water? A: Rice water contains starch. This starch helps emulsify the pork fat and the kimchi juice, creating a silky, unified sauce rather than a watery broth with floating oil.
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