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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Bloom
Stir in gochugaru mixture and fry 30 seconds over medium-high until the paste blooms and becomes fragrant.
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.
Reduce
Uncover, raise heat to medium-high, and reduce 5 minutes, stirring occasionally, until sauce clings to pork and kimchi turns silky.
Plate
Divide rice onto two plates, arrange pork and kimchi alongside, spoon sauce over top, scatter scallions and sesame seeds, and serve.
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