YOOXICMAN's Pork Back Rib Kimchi Jjim
A pork back rib kimchi jjim that maximizes the meat's juices and umami by searing the surface until golden instead of boiling it in water.
Ingredients needed 3 servings
Recipe
Cooking tips
- Searing the meat first instead of boiling it traps the juices and umami inside, resulting in a much softer and richer flavor.
- The back rib cut is ideal for a kimchi jjim broth base as it releases just the right amount of fat compared to pork belly or shoulder.
- Since the ripeness and saltiness of kimchi vary by household, it is best to adjust the final seasoning after tasting the broth after the initial seasoning.
Recommended for
- Those who want a richer and deeper meat flavor than the standard boiled pork kimchi jjim.
- Those looking for a golden kimchi jjim recipe that achieves professional-level visuals and taste with a simple combination of seasonings.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Hong Shin-ae's Pork Rib Kimchi Jjim
- Seungwoo Dad's Pork Back-Rib Kimchi Stew
- Striker Chef's Sogalbi Kimchi Jjim
- Ttukdak Hyung's Back Rib Kimchi Jjigae
- This Man's Cook's Beef Short Rib Kimchi Stew
- This Man's Cook Galbi Tang Kimchi Jjim
- Ttukdak Hyung's Homemade Galbi & Kimchi Mandu
- Aha Bujang's Gochujang Curry Braised Pork Back Ribs
- Seonkyoung Longest's Grilled Pork Back Ribs
- Kim Dae-seok's Braised Short Ribs with Old Kimchi
