Ttukdak Hyung's Chonggak Kimchi Jjim

• 1kg pork belly
• 1kg chonggak kimchi
• 360ml water (2 paper cups)
• 180ml kimchi brine (1 paper cup)
• 3 tablespoons gochugaru
• 2 tablespoons soup soy sauce
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon doenjang
• black pepper (amount not specified)
• onion (amount not specified)
• large green onion (amount not specified)
• cheongyang chili pepper (amount not specified)
• sesame seeds (amount not specified)

Recipe 🍳

Cooking tips 💡

• In the pan used to stir-fry the chonggak kimchi, add 360ml water, 180ml kimchi brine, 3 tablespoons gochugaru, 1 tablespoon sugar, 2 tablespoons soup soy sauce, 1 tablespoon minced garlic, 1 tablespoon doenjang, and black pepper. Cover and simmer for 30 minutes.
• If the liquid reduces too much during simmering, add more water as needed.

Recommended for 🙋

• ⭐Those who enjoy kimchi jjim with the harmony of fully cooked chonggak kimchi and tender pork belly.
• ⭐Those who want to create a deep, spicy broth using kimchi brine and doenjang.
• ⭐Those looking for a braised dish that can be made in large batches and enjoyed as a side dish or drinking snack for a long time.