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Kimchi Jjim (Braised Kimchi) – Korean Bapsang

Should you like kimchi jjigae (stew), do this kimchi jjim (braised kimchi). Gradual cooked with a small quantity of liquid and fatty pork, braised kimchi is tender and filled with flavors.

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


Kimchi jjim (or kimchijjim, 김치찜) is a braised kimchi dish. It’s usually made with pork, however you need to use different meat should you like. In Korea, kimchi jjim made with mackerel can be in style. As a result of the kimchi is gradual braised, this recipe makes use of much less liquid than the quantity used for kimchi jjigae (stew). The ensuing dish is drier than kimchi stew however with deliciously concentrated flavors!

Aged kimchi

Yearly in late fall, I make sufficient kimchi to final by way of the winter and spring. After getting old, the kimchi turns into bitter and packs wealthy taste, making it excellent for stews or soups! This kimchi jjim is a household favourite! 

In Korea, mukeunji (묵은지), which is conventional poggi kimchi that has aged over at the very least a six-month interval, is usually used for this dish. The flavour of that outdated kimchi is kind of intense. Some Korean eating places provide mukeunji dishes resembling mukenji jjim (pork-braised) and mukeunji godeungeo jorim (mackerel-braised).

Don’t fear! Your kimchi doesn’t should be 6 months outdated so that you can make this dish. Nonetheless, it’s greatest to make use of properly fermented kimchi that has turned bitter. The older the higher! Should you don’t have do-it-yourself kimchi, your Korean market could carry commercially made poggi kimchi.

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The meat

Fatty pork is the preferred meat selection for kimchi jjigae in Korea. As I all the time say, kimchi and fatty pork make an ideal pair. It’s no shock pork ribs are frequent and scrumptious in kimchi stew. If utilizing them, cook dinner the ribs till they’re considerably tender by boiling them for 20-Half-hour, after which cook dinner them with kimchi.

Suggestions for making good kimchi jjim

  1. Outdated, bitter kimchi is the most effective for this dish.
  2. Use the water used to rinse rice (ssalddeumul, 쌀뜨물) for the braising liquid. It’s generally used for Korean stews. Use the water from the second or third spherical of rinsing. The rice water thickens the broth barely and enhances the flavour of the braised kimchi. In any other case Anchovy brothrooster brothmilky bone broth or vegetable broth may also be nice for this dish.
  3. If juice from kimchi is obtainable, it should add a lot of taste to the broth.
  4. You may lower kimchi into small items earlier than cooking, however in Korea it’s generally made with the quarter cabbage intact as proven within the photograph beneath and lower on the desk.
  5. If the kimchi is overly bitter, add just a little sugar to the stew to steadiness out the bitter style. It rounds up the flavour properly, however it’s not completely crucial should you don’t wish to use sugar. 

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Extra recipes with outdated kimchi

For extra Korean cooking inspirations, comply with alongside on YouTube, Pinterest, Twitter, Fb, and Instagram.

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

Kimchi Jjim (Braised Kimchi)

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Prep Time: 10 minutes

Prepare dinner Time: 40 minutes

Complete Time: 50 minutes

Servings: 4

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A bit little bit of sugar to the stew balances out the bitter style of kimchi. It rounds up the flavour properly, however it’s not completely crucial should you do not wish to use sugar. 

This kimchi jjim recipe was initially posted in March 2013. I’ve up to date right here with new pictures, extra data, and minor enhancements to the recipe. 



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