Yoon Yi-ryeon's Aged Kimchi Jjageuli

• 1/4 head sour kimchi
• 4 strips pork belly
• 1 large onion
• 1 large green onion
• 1/2 to 1 cup kimchi liquid
• 0.5 tbsp doenjang
• 1 tbsp minced garlic
• 1 tbsp gochugaru
• dried kelp (optional)

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.