Yoon Yi-ryeon's Pork Suyuk and Kimchi Jjim

Ingredients needed 🛒4 servings

• 1 chunk of whole pork
• enough aged kimchi to cover the pork
• 0.5–1 cup kimchi brine
• 0.5 tablespoon doenjang
• 3 tablespoons soju or cooking wine
• generous amount of black pepper
• 3 cheongyang chili peppers
• a suitable amount of onion
• a suitable amount of radish
• 1 thumb-sized piece of ginger
• 1 piece of dried kelp
• a suitable amount of garlic
• enough water to barely cover
• 1 tablespoon sugar (if the aged kimchi is sour)

Recipe 🍳

Cooking tips 💡

• Cooking time may vary depending on the size of the pork. After pressure cooking, check that the center is fully cooked, and avoid overcooking so the fat and kimchi don't become too soft.
• For pork neck (without fat cap) boiled pork, longer pressure cooking is fine.
• Using a pressure cooker makes the kimchi tender and the boiled pork very soft.
• If the aged kimchi is sour, add 1 tablespoon of sugar to adjust the sourness.

Recommended for 🙋

• ⭐Those who want to easily make suyuk and kimchi jjim at the same time using a pressure cooker.
• ⭐Those who want a deeply flavored steamed dish using aged kimchi.
• ⭐Those who want to prepare a hearty meal with minimal effort.