World Flavors Cookbook

Kimchi-jjim (Braised Kimchi with Pork)

Long-simmered whole aged kimchi leaves wrapped around tender pork belly, creating a melt-in-your-mouth spicy and sour delicacy.

Cuisine: South Korea

Ingredients

• 1kg whole aged cabbage kimchi (mogeun-ji)
• 500g pork belly (block)
• 1 onion, sliced
• 2 tbsp Gochugaru
• 1 tbsp Sugar
• 2 cups anchovy stock

Instructions

1. Place whole kimchi leaves in a large pot. Layer pork belly on top or wrap it in the leaves.
2. Add onion, gochugaru, sugar, and stock.
3. Simmer on low heat for 1.5 hours until the kimchi is translucent and the pork is extremely tender.
4. Cut the pork and kimchi into bite-sized pieces at the table with scissors.