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Kimchi Braised Pork Belly
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Kimchi Braised Pork Belly

Kimchi Jjim (김치찜)
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Dish
Cuisine: Korean
Keyword: Kimchi JJim
Servings: 4
Calories: 680kcal
Author: David

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

  • ¼ cup gochujang Korean red pepper paste
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp mirin or 1 tbsp sugar + 1 tbsp water
  • 1 tbsp gochugaru Korean red pepper flakes
  • 1 Korean pear grated (or ½ regular pear)
  • 2 tbsp rice wine or dry white wine

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

    • Use well-aged kimchi (at least 2 weeks old) for the best depth of flavor
    • Don't rush the braising process – low and slow is key for tender pork
    • Skim off excess fat from the surface during braising if desired
    • The sauce should reduce to a thick, glossy consistency
    • For more balanced sweetness, don't skip the grated pear
    • Allow the dish to rest before serving to let the flavors settle

SERVING SUGGESTIONS

Serve with:
    • Steamed white rice
    • Fresh lettuce or perilla leaves for wrapping
    • Ssamjang (dipping sauce for wraps)
    • Simple cucumber or radish pickle for freshness
    • Cold Korean barley tea (boricha)

VARIATIONS

    • Use pork shoulder cut into large chunks for a leaner option
    • Add quartered boiled eggs during the last 15 minutes of cooking
    • Include large chunks of potato for additional heartiness
    • Try with beef short ribs instead of pork belly
    • Add sliced rice cakes (tteok) in the last 10 minutes of cooking

STORAGE

    • Store in an airtight container in the refrigerator for up to 4 days
    • Flavors will deepen and improve overnight
    • Reheat gently in a covered pot over low heat
    • Remove solidified fat from the surface if desired before reheating
    • Freezes well for up to 3 months in a sealed container

Nutrition

Calories: 680kcal | Carbohydrates: 18g | Protein: 28g | Fat: 56g | Fiber: 3g
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