Korean · Dinner
Braised Pork Belly with Kimchi
Pork Belly Kimchi Jjim
Korean braised pork belly and aged kimchi simmered slowly with onion, garlic, and gochugaru until the kimchi turns silky and the pork yields, served over rice with scallion.
$$
10 minsPrep
55 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
42gFat
48gCarbs
8gSugar
3gFiber
1020mgSodium
95mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Cut pork belly into 4cm chunks. Slice onion thickly, thinly slice scallions. Cut kimchi into large pieces. Finely grate garlic and ginger. Combine gochugaru, gochujang, soy sauce, brown sugar, and black pepper in a small bowl.
2
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Remove from heat and rest covered 5 minutes.
3
Sear
Heat sesame oil in a large heavy pot over medium-high. Add pork belly chunks and brown 5 minutes until edges turn deep golden. Add onion, garlic, and ginger; stir-fry 90 seconds over medium-high until onion just softens.
4
Bloom
Stir in gochugaru mixture and fry 30 seconds over medium-high until the paste blooms and becomes fragrant.
5
Braise
Layer kimchi over pork. Pour in 700ml water and 60ml kimchi juice. Bring to a simmer over medium, reduce to low, cover, and braise 40 minutes until pork yields easily to a fork.
6
Reduce
Uncover, raise heat to medium-high, and reduce 5 minutes, stirring occasionally, until sauce clings to pork and kimchi turns silky.
7
Plate
Divide rice onto two plates, arrange pork and kimchi alongside, spoon sauce over top, scatter scallions and sesame seeds, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) pork belly
- 170g (6 oz) short-grain white rice
- 640ml (2 2/3 cup) water
- 400g (14.1 oz) aged sour kimchi
- 60ml (1/4 cup) kimchi juice
- 200g (7 oz) yellow onion
- 2 scallions
- 20g gochugaru
- 20g gochujang
- 20ml (4 tsp) soy sauce
- 20g light brown sugar
- 20ml (4 tsp) toasted sesame oil
- 8 garlic cloves
- 20g fresh ginger
- 10g toasted sesame seeds
- 1 tsp freshly ground black pepper