Kimchi jjim with pork belly represents the exquisite harmony of Korean slow-cooking, where fermented kimchi and succulent pork belly are gently braised together to create a rich, complex dish that showcases both ingredients at their best. This hearty braised dish demonstrates the Korean culinary philosophy of transforming humble ingredients through patient cooking into something extraordinary.
What makes kimchi jjim particularly special is how the slow braising process allows the pork’s richness to mellow kimchi’s tanginess while the kimchi infuses the meat with its complex flavors, creating a perfect balance that neither ingredient could achieve alone. The tender, melt-in-your-mouth pork belly contrasts beautifully with the still-textured kimchi, while the reduced sauce coats everything in a glossy, flavor-packed embrace.
In Korean dining tradition, this type of braised dish often appears at family gatherings or special occasions, though its comforting nature makes it equally welcome on the everyday table. Whether served as a main dish with rice or as part of a larger Korean feast, kimchi jjim with pork belly exemplifies how traditional Korean cooking transforms familiar ingredients into something truly remarkable through thoughtful technique and respect for flavor development.
WHY YOU’LL LOVE THIS RECIPE
- Fall-apart tender pork belly
- Rich, complex sweet-savory glaze
- Perfect balance of kimchi’s tanginess and pork’s richness
- Makes excellent use of aged kimchi
- Impressive main dish with simple preparation
- Develops even better flavor the next day
WHAT IS KIMCHI JJIM?
Kimchi jjim (김치찜) is a traditional Korean braised dish where kimchi and meat (typically pork belly) are slowly simmered in a sweet and savory sauce until the meat becomes tender and the flavors deeply meld. Unlike the soupy kimchi jjigae, kimchi jjim has a thicker, more reduced sauce and focuses on the concentrated flavor of the main ingredients.
Kimchi Braised Pork Belly
Ingredients
For the Braise
- 2 lbs pork belly cut into 1½-inch thick pieces
- 3 cups aged kimchi roughly chopped
- ½ cup kimchi juice from the kimchi container
- 1 medium onion sliced
- 3 green onions cut into 2-inch pieces
- 6 cloves garlic minced
- 1 tbsp ginger minced
- 2 tbsp neutral oil vegetable or grapeseed
For the Braising Sauce
For Finishing
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 green onions thinly sliced
- For Serving
- Steamed white rice
- Lettuce or perilla leaves for wrapping optional
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Add pork belly pieces and sear on all sides until golden brown, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
- Reduce heat to medium and add sliced onion, minced garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- In a bowl, combine all braising sauce ingredients and mix well to create a smooth paste.
- Return all pork to the pot and add the chopped kimchi and kimchi juice. Pour the braising sauce over everything and stir gently to combine.
- Add just enough water to barely cover the ingredients (about 1-1½ cups). Bring to a boil, then reduce heat to low.
- Cover and simmer for about 45 minutes, stirring occasionally to prevent sticking.
- Remove the lid and continue to simmer for another 30 minutes, allowing the sauce to reduce and thicken. The pork should be very tender and the sauce glossy.
- During the last 5 minutes, add the green onion pieces and gently stir in.
- Remove from heat and drizzle with sesame oil. Garnish with toasted sesame seeds and additional sliced green onions.
- Let rest for 5 minutes before serving with steamed rice.
Notes
RECIPE TIPS
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- Use well-aged kimchi (at least 2 weeks old) for the best depth of flavor
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- Don’t rush the braising process – low and slow is key for tender pork
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- Skim off excess fat from the surface during braising if desired
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- The sauce should reduce to a thick, glossy consistency
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- For more balanced sweetness, don’t skip the grated pear
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- Allow the dish to rest before serving to let the flavors settle
SERVING SUGGESTIONS
Serve with:-
- Steamed white rice
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- Fresh lettuce or perilla leaves for wrapping
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- Ssamjang (dipping sauce for wraps)
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- Simple cucumber or radish pickle for freshness
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- Cold Korean barley tea (boricha)
VARIATIONS
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- Use pork shoulder cut into large chunks for a leaner option
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- Add quartered boiled eggs during the last 15 minutes of cooking
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- Include large chunks of potato for additional heartiness
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- Try with beef short ribs instead of pork belly
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- Add sliced rice cakes (tteok) in the last 10 minutes of cooking
STORAGE
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- Store in an airtight container in the refrigerator for up to 4 days
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- Flavors will deepen and improve overnight
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- Reheat gently in a covered pot over low heat
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- Remove solidified fat from the surface if desired before reheating
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- Freezes well for up to 3 months in a sealed container
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Marukan Rice Vinegar
Shirakiku Roasted Sesame Seeds
Taekyung Korean Chili Flakes
O’Food Mild Gochujang
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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