Yoon Yi-ryeon's Aged Kimchi Jjageuli
A rich aged kimchi jjageuli simmered without water, using the natural juices from onion and large green onion along with pork belly fat for a deep, concentrated flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using a cast-iron pot with good heat conductivity and moisture retention prevents burning even without adding water.
- Pork belly is strongly recommended over pork neck or shoulder, as the rendered fat makes the kimchi tender and savory.
- Generously layering onion and large green onion brings out sweetness and prevents the bottom from burning.
- Season only with kimchi liquid, or supplement with fermented anchovy sauce if needed. Keeping it mildly seasoned allows the sweet flavor of the onion to shine.
Recommended for
- Those who want a thicker, richer meat broth than regular kimchi jjigae.
- Those who want to make a deeply flavored stew simply without the hassle of making stock.
- Those who want to enjoy a unique kimchi dish using aged kimchi.
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