Main ingredients
pork forelegaged kimchilarge green onionwhole garlic clovesminced garlicfermented anchovy saucesoy sauce
Eonam Teacher's Pork Kimchi Jjim
Tender pork kimchi jjim made by first searing pork foreleg for extra richness, then simmering with aged kimchi for 50 minutes
Ingredients needed 4 servings
Recipe
Cooking tips
- Searing the pork in oil instead of boiling it in plain water helps it hold its shape and adds a richer flavor.
- Simmering for 30–40 minutes gives a boiled pork texture, while 50 minutes or more yields the tender, fall-apart texture of kimchi jjim.
- Adding minced garlic at the end creates the deep umami difference between kimchi jjigae and kimchi jjim.
Recommended for
- Those who love tender, pull-apart savory pork kimchi jjim.
- Those who want deep flavor using only fermented anchovy sauce and soy sauce without a special broth.
- Those preparing a hearty main dish for a family meal.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Baek Jong-won's Pork Kimchi Stew
- Kim Dae-seok's Pork Kimchi Stew
- Ttukdak Hyung's Rice Cooker Dwaejigogi Kimchi Jjim
- Kim Jin-soon's Pork Kimchi Jjim
- Ttukdak Hyung's Dwaejigogi Kimchijjim
- Aha Bujang's Whole Pork Kimchi Jjim
- This Man's Cook Pork Kimchi Roll Steamed
- Seonkyoung Longest's Pork Kimchi Jjigae
- This Man's Cook Pork Grill Kimchi Stew
- Baek Jong-won's Pork Kimchi Jjigae
