Sung Si-kyung's Pork Belly Kimchi Jjim

• pork belly, as needed
• aged kimchi (or sour kimchi), as needed
• kimchi liquid, a little
• 1 large green onion
• 1/4 onion
• gochugaru, a little
• 0.5 tablespoon sugar
• 1 anchovy and kelp broth pack
• 1 tablespoon seasoning (such as Dasida)
• 600–700ml water

Recipe 🍳

Cooking tips 💡

• Use well-fermented, tangy sour kimchi or fully aged kimchi rather than freshly made kimchi to achieve the deep, refreshing flavor characteristic of kimchi jjim.
• You can simply put all the meat and kimchi in the pot without rolling, but rolling helps the seasoning penetrate the meat better and looks more thoughtful when serving.
• Since this uses a whole pork belly style, simmer for at least 45 minutes, or over an hour on low heat if time allows, so the meat becomes tender and not dry.

Recommended for 🙋

• ⭐Those who want to finish a bowl of rice with the perfect combination of tender pork belly and fully aged kimchi.
• ⭐Those looking for a visually appealing, heartfelt main dish to serve at a housewarming or when hosting guests.
• ⭐Those who enjoy a deep, rich braised meat dish with broth that pairs well with a glass of soju.