Kimchi-jjim — a whole kimchi head braised with pork until soft

Новичок

5-Minute Kimchi-Jjim · Jachwi Yori Sin

Name: 5-Minute Kimchi-Jjim · Jachwi Yori Sin
Total time: 18 min
Yield: 2
Cuisine: Korean
Ingredients: 300 g Pork belly (samgyeopsal); 300 g Kimchi; 1/2 Onion; 1 stalk Green onion; 1 tbsp Gochugaru; 1 tbsp Garlic, minced; 1/2 tbsp Chicken stock powder; 240 ml (about 180 ml) Water; to serve Hot cooked rice; to finish Seaweed flakes (gim-garu); 1 tbsp Sesame oil

Pork belly and kimchi, browned hard and then covered for exactly five minutes — the shortcut version of a dish that normally braises for an hour. Built to be shovelled over rice with seaweed flakes and sesame oil.

Источник

Автор рецепта 자취요리신 (simple cooking) · 📱 Блогер · Korean YouTuber specialising in fast one-pot recipes aimed at people living alone; posts the written recipe under most videos

Имена поваров и авторов указаны только как ссылка на источник. More Recipes Please независима, не связана с ними, не одобрена и не спонсируется ими.

Recipe published by 자취요리신 / 자취요리신이 공개한 레시피 — The creator publishes the full written recipe in this video's description, framing it as the thing worth deliberately saving leftover pork belly for. Distinctive: a hard dry-fry with no added oil, then a mere five covered minutes instead of the usual long braise.

Повар: 자취요리신 (simple cooking)

Смотри, как это готовят

자취요리신 (simple cooking)

⏱ 18 мин🍽 2 порций🔥 620 ккал🇰🇷 Южная Корея🌶️🌶️

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Приготовление

Cut the pork belly and the kimchi into bite-size pieces, slice the onion, and cut the green onion on a slant.
Set a pan over medium-high heat with no oil at all.
💡 Pork belly is roughly half fat — it renders its own oil within a minute. Adding oil now just makes the finished dish greasy.
Add the pork and the green onion and stir-fry for 3 to 4 minutes, until the edges of the pork are browned and the fat in the pan runs clear.
Add the kimchi and the onion and keep stir-frying for 2 to 3 minutes.
Wait for the kimchi to deepen in colour and smell sweet and sour rather than sharp — that is it losing its raw edge.
💡 This is the step most people cut short. Under-fried kimchi stays aggressive and thin-tasting no matter how long you simmer it after.
Push everything to one side, add the gochugaru into the rendered fat, and stir it for about 30 seconds until it blooms into a red oil.
Pour in the 1 cup of water — it should hiss sharply and lift the browned glaze off the base of the pan.
Add the minced garlic and the chicken stock powder and stir once to dissolve.
Put the lid on, let it come to a boil, then cook for 5 minutes over medium heat.
Take the lid off: the kimchi should be tender enough to give under a spoon, and the sauce should be reduced, glossy and clinging to the meat.
Taste it. Kimchi varies wildly in salt — if it is flat, a little more stock powder; if it is sharp, a pinch of sugar.
Spoon it over hot white rice, scatter seaweed flakes on top and finish with the sesame oil.

💡 Советы

Beginner's mistake: using fresh kimchi. Five minutes is not long enough to mellow it — this recipe only works because sour, well-fermented kimchi is already halfway there. Old kimchi from the back of the fridge is the ideal.
Substitution: no pork belly? Any fatty cut works — shoulder, or even Spam. With a lean cut, add a tablespoon of oil at the start, since there is no fat to render.
The sesame oil goes on at the very end, off the heat. Cook it and you burn off exactly the aroma you added it for.
Do not skip the seaweed flakes — the dry, toasty crunch is what keeps a rich pork-and-kimchi bowl from feeling heavy.