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    Home » Main Dish

    Kimchi Jjim (Braised Kimchi)

    Published 05/03/2023. Updated 05/01/2023

    Jump to Recipe

    If you like kimchi jjigae (stew), try this kimchi jjim (braised kimchi). Slow cooked with a small amount of liquid and fatty pork, braised kimchi is tender and packed with flavors.

    DSC7624 01 e1682657800913 - Kimchi Jjim (Braised Kimchi)
     
    Kimchi jjim (or kimchijjim, 김치찜) is a braised kimchi dish. It’s typically made with pork, but you can use other meat if you like. In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew). The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!

    Aged kimchi

    Every year in late fall, I make enough kimchi to last through the winter and spring. After aging, the kimchi becomes sour and packs rich flavor, making it perfect for stews or soups! This kimchi jjim is a family favorite! 

    In Korea, mukeunji (묵은지), which is traditional poggi kimchi that has aged over at least a six-month period, is commonly used for this dish. The flavor of that old kimchi is quite intense. Some Korean restaurants offer mukeunji dishes such as mukenji jjim (pork-braised) and mukeunji godeungeo jorim (mackerel-braised).

    Don’t worry! Your kimchi doesn’t need to be 6 months old for you to make this dish. However, it’s best to use well fermented kimchi that has turned sour. The older the better! If you don’t have homemade kimchi, your Korean market may carry commercially made poggi kimchi.

    DSC7592 2 - Kimchi Jjim (Braised Kimchi)

    The meat

    Fatty pork is the most popular meat choice for kimchi jjigae in Korea. As I always say, kimchi and fatty pork make a perfect pair. It’s no surprise pork ribs are common and delicious in kimchi stew. If using them, cook the ribs until they’re somewhat tender by boiling them for 20-30 minutes, and then cook them with kimchi.

    Tips for making good kimchi jjim

    1. Old, sour kimchi is the best for this dish.
    2. Use the water used to rinse rice (ssalddeumul, 쌀뜨물) for the braising liquid. It’s commonly used for Korean stews. Use the water from the second or third round of rinsing. The rice water thickens the broth slightly and enhances the flavor of the braised kimchi. Otherwise Anchovy broth, chicken broth, milky bone broth or vegetable broth will also be great for this dish.
    3. If juice from kimchi is available, it will add lots of flavor to the broth.
    4. You can cut kimchi into small pieces before cooking, but in Korea it’s commonly made with the quarter cabbage intact as shown in the photo below and cut at the table.
    5. If the kimchi is overly sour, add a little sugar to the stew to balance out the sour taste. It rounds up the flavor nicely, but it’s not absolutely necessary if you don’t want to use sugar. 

    DSC7603 3 e1682309054137 - Kimchi Jjim (Braised Kimchi)

    More recipes with old kimchi

    Kimchi jjigae
    Instant Pot kimchi jjigae
    Kimchi jeon (pancakes)
    Kimchi fried rice
    Dubu kimchi
    Kimchi mandu (dumplings)
    Kimchi kongnamul guk (soup)
    Kimchi bibim guksu (cold noodles)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC7624 01 e1682657800913 500x500 - Kimchi Jjim (Braised Kimchi)

    Kimchi Jjim (Braised Kimchi)

    5 from 8 votes
    Main
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 6 ounces pork belly or shoulder (or beef chuck or brisket)
    • 1 teaspoon grated ginger
    • 1 tablespoon minced garlic
    • 1.5 pounds  kimchi (1 quarter of the whole napa cabbage) You can use more or less kimchi. Simply adjust the water amounts.
    • 1/2 cup juice from kimchi
    • 1.5 cups water (or anchovy broth) If making rice, use the water used to rinse rice (ssalddeumul, 쌀뜨물) instead of plain water. 
    • 1 to 2 teaspoons gochugaru (Korean red chili pepper flakes)
    • 1 or 2 scallions, roughly chopped
    • 1 teaspoon sugar You can omit if you like. (see note)

    Instructions

    • Cut the pork meat into large chunks (about 1/2-inch thick). In a pot, preferably with a thick bottom, combine the meat with the ginger and garlic.
      DSC 0650 600x402 - Kimchi Jjim (Braised Kimchi)
    • Cut the kimchi crosswise into 2 or 3 sections or use the whole quarter cabbage kimchi intact.
      DSC 0665 600x402 - Kimchi Jjim (Braised Kimchi)
    • Add to the pot with the meat. Add the kimchi juice, water(or broth), and gochugaru. Bring it to a boil over medium high heat. Reduce the heat to medium low. Simmer, covered, until the kimchi and meat are tender, about 40 minutes. If the liquid is evaporating too quickly, add more water (or broth) or reduce the heat.
      DSC 0671 600x402 - Kimchi Jjim (Braised Kimchi)
    • Stir in the scallions and sugar, 5 minutes before turning the heat off. Serve with cooked rice.
      DSC 0688 600x402 - Kimchi Jjim (Braised Kimchi)

    Notes

    A little bit of sugar to the stew balances out the sour taste of kimchi. It rounds up the flavor nicely, but it's not absolutely necessary if you don't want to use sugar. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This kimchi jjim recipe was originally posted in March 2013. I’ve updated here with new photos, more information, and minor improvements to the recipe. 

    You may also like:

    • DSC5897 2 150x150 - Kimchi Jjim (Braised Kimchi)Kimchi Jjigae (Kimchi Stew)
    • DSC 0191 e1537851783573 150x150 - Kimchi Jjim (Braised Kimchi)Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)
    • DSC 2014 e1547701382767 150x150 - Kimchi Jjim (Braised Kimchi)Instant Pot Kimchi Jjigae (Stew)
    • DSC 2793 1 150x150 - Kimchi Jjim (Braised Kimchi)Pressure Cooker Dakbokkeumtang (Spicy Chicken Stew)
    « 15 Spring Vegetable Recipes
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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