If you like kimchi jjigae (stew), try this kimchi jjim (braised kimchi). Slowly cooked with a small amount of liquid, fatty pork, the braised kimchi is tender and rich in flavor.
Aged Kimchi
Every year in late fall, I make enough kimchi to last all winter and spring. After aging, kimchi turns acidic and packs a rich flavor, making it perfect for stews or soups! This kimchi jjim is a family favorite!
In Korea, mukeunji (묵은지), traditional poggi kimchi aged for at least six months, is commonly used for this dish. The flavor of that old kimchi is pretty intense. Some Korean restaurants offer mukeunji dishes such as mukenji jjim (braised pork) and mukeunji passateungeo jorim (braised mackerel).
Don't worry! Your kimchi does not need to be 6 months old to make this dish. However, it is best to use well-fermented and sour kimchi. The older the better! If you don't have homemade kimchi, your Korean market may offer commercially produced kimchi poggi.
Meat
Fatty pork is the most popular meat choice for kimchi jjigae in Korea. As I always say, kimchi and fatty pork make a perfect pair. It's no surprise that pork ribs are common and delicious in kimchi stew. If using, cook the ribs until tender by boiling them for 20 to 30 minutes, then cook them with the kimchi.
Tips for making good jjim kimchi
- Old, sour kimchi is best for this dish.
- For the braising liquid, use the water used to rinse rice (ssalddeumul, 쌀뜨물). It is commonly used for Korean stews. Use water from the second or third rinse cycle. The rice water thickens the broth slightly and enhances the flavor of the braised kimchi. Otherwise, anchovy broth, chicken broth, milk bone broth or vegetable broth will also work well for this dish.
- If kimchi juice is available, it will add a lot of flavor to the broth.
- You can cut kimchi into small pieces before cooking, but in Korea it is commonly prepared with the cabbage quarter intact as shown in the photo below and cut at the table.
- If the kimchi is too sour, add a little sugar to the stew to balance the sour flavor. It rounds out the flavor nicely, but it's not absolutely necessary if you don't want to use sugar.
More recipes with ancient kimchi
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Kimchi Jjim (Braised Kimchi)
Principal
Portions: 4
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Notes
A little sugar in the stew balances the sour flavor of the kimchi. It rounds out the flavor nicely, but it's not absolutely necessary if you don't want to use sugar.
This kimchi jjim recipe was originally published in March 2013. I've updated it here with new photos, more information, and small improvements to the recipe.
