Ttukdak Hyung's Dwaejigogi Kimchijjim

Cooking tips 💡

• If you don't have beef bone powder, using store-bought beef bone broth instead of water will also give a deep and rich broth.
• For the pork, cuts with a good balance of fat and lean meat such as pork belly, shoulder, or neck work well.
• Stir-frying the kimchi in the meat oil first softens the strong sourness of aged kimchi and deepens the flavor of the broth.

Recommended for 🙋

• ⭐Those who want to enjoy restaurant-style kimchi jjim with a deep, rich flavor at home.
• ⭐Those who love the rich harmony of aged kimchi and pork.
• ⭐Those who want to elevate the broth quality of kimchi jjim with a simple secret ingredient.