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Kimchi Jjim (Braised Kimchi)

Easy kimchi jjim (braised kimchi) recipe. 

Try slices of melt in your mouth kimchi and pork scotch fillet (pork butt). These combinations are so flavorful and delicious.

Slightly sour and pungent kimchi goes perfectly well with otherwise bland pork fillet. Strong sauce might not be necessary with kimchi, but with a bit of extra sauce, the whole braised kimchi moves up to the next level.

braised kimchi and pork in a braising pot

What is Kimchi Jjim

Kimchi jjim (김치찜), in essence, is braised kimchi. It somewhat resembles kimchi stew but is slightly different. Another similar recipe of mine would be slow cooker kimchi beef .

It is made with staple Korean ingredients – aged kimchi (or mukeunji), meat and Korean spices. I cook mine with pork scotch fillet (pork butt) and it is slowly braised over the stove for 1 hour. The result is super tender and tasty kimchi and pork. It is simply heavenly. 

Another thing I like about kimchi jjim is that it’s quite effortlessly prepared (only 4 steps – including serving!) It makes a perfect dish to any kimchi lover. It will steal your rice away in no time. You really don’t need any other main dishes, side dishes or soup, as it has it all.

Tips

  • It works best with aged kimchi, at least one month old. But if your kimchi is on a fresher side, add 1 Tbsp of rice vinegar in the sauce to give an aged kimchi taste.
  • Best types of kimchi is pogi kimchi (포기김치), meaning the head of cabbage is intact, rather than pre-sliced. That being said, you can use pre-sliced kimchi if that’s all you have too.
  • If you want to go a bit fancy, you could roll the meat inside of the kimchi leaf. Then present it as in the picture below. This will only work if you use unsliced kimchi. However, I find that this is less practical as you don’t normally get a lot of long leaf kimchi per kimchi head. Also, it is more time consuming. 

Rolled up kimchi jjim in a braising pot

  • Typically, you don’t add other meat or vegetables in kimchi jjim. But if you want to clean out your fridge, tofu, mushrooms and zucchini can go well in this. You don’t need to add more sauce or water.

If you want to know more about how to use your aged kimchi, check my 14 Delicious Ways to Eat Kimchi post.

Ingredients Kimchi Jjim (4-6 Servings)

kimchi jjim ingredients

Main

  • 800g / 28 ounces kimchi (aged kimchi), if you buy 1kg kimchi, that will give you about 800g – 850g of kimchi. The rest is kimchi juice.
  • 500g / 18 ounces pork butt (scotch fillet), sliced to medium thickness (1 cm-1.5 cm / 0.5 inches) and length (6 cm-7 cm / 2 inches)
  • 2 Tbsp rice wine (mirin)
  • A few cracks ground black pepper
  • 1 cup rice water (obtained from rinsing rice) or use dried anchovies and dried kelp soup stock
  • 1/2 onion (60g / 2 ounces), thinly sliced
  • 30g / 1 ounce green onion, thinly sliced
  • (optional) 1-2 green chilies, thinly sliced

Sauce

  • 1 Tbsp gochugaru (Korean chili flakes)
  • 1 Tbsp soy sauce
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 1/2 Tbsp doenjang (Korean soybean paste)
  • 1/2 Tbsp sugar

* While obtaining the rice water, rinse the rice a couple of times first, and then reserve the water from the third rinse. 

** 1 Tbsp = 15 ml, 1 Cup = 250 ml

*** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.

How to Make Kimchi Jjim

1. Combine the meat with rice wine and a few cracks of ground black pepper in a small bowl. Mix well and set aside.

2. Combine all sauce ingredients in a small bowl and mix them well. Set aside.

3. Put all ingredients except for the green onions and chilies in a braising pot and bring it to boil over medium high heat (5 – 6 mins) covered. Then reduce the heat to medium low heat and simmer for 1 hour or until your desired tenderness is achieved. While simmering, stir around occasionally. Garnish with green onions and chilies. Remove from the heat.

Braising kimchi and other ingredients

4. Serve with cooked rice (i.e. Korean purple rice). Use a pair of scissors and tongs to cut the kimchi.

braised kimchi served with Korean purple rice

How to Store

Any leftover can be refrigerated 3-4 days in an air tight container or up to 1 month in the freezer.

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braised kimchi and pork in a braising pot

Kimchi Jjim (Braised Kimchi)

Easy kimchi jjim recipe. Try slices of melt in your mouth braised kimchi and pork butt. These combinations are so flavorful and delicious!
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean
Keyword: braised kimchi, kimchi jjim
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 - 6
Calories: 139kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 800 g kimchi (28 ounces), (aged kimchi), if you buy 1kg kimchi, that will give you about 800g - 850g of kimchi. The rest is kimchi juice.
  • 500 g pork butt (scotch fillet), sliced to medium thickness (1 cm-1.5 cm / 0.5 inches) and length (6 cm-7 cm / 2 inches)
  • 2 Tbsp rice wine (mirin)
  • A few cracks ground black pepper
  • 1 cup rice water (obtained from rinsing rice) or use dried anchovies and dried kelp soup stock
  • 1/2 onion (60g / 2 ounces), thinly sliced
  • 30 g green onion (1 ounce), thinly sliced
  • 1-2 green chilies (optional), thinly sliced

SAUCE

  • 1 Tbsp gochugaru
  • 1 Tbsp soy sauce
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 1/2 Tbsp doenjang (Korean soybean paste)
  • 1/2 Tbsp sugar

Instructions

  • Combine the meat with rice wine and a few cracks of ground black pepper in a small bowl. Mix well and set aside.
  • Combine all sauce ingredients in a small bowl and mix them well. Set aside.
  • Put all ingredients except for the green onions and chilies in a braising pot and bring it to boil over medium high heat (5 - 6 mins) covered. Then reduce the heat to medium low heat and simmer for 1 hour or until your desired tenderness is achieved. While simmering, stir around occasionally. Garnish with green onions and chilies. Remove from the heat.
  • Serve with cooked rice (i.e. Korean purple rice). Use a pair of scissors and tongs to cut the kimchi.

Notes

* While obtaining the rice water, rinse the rice a couple of times first, and then reserve the water from the third rinse. 
**1 Tbsp = 15 ml, 1 Cup = 250 ml
*** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.

Nutrition

Calories: 139kcal | Carbohydrates: 5g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 323mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: April 1, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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7 thoughts on “Kimchi Jjim (Braised Kimchi)”

  1. Superb!!!! Not what we expected at all.

    I was lucky enough to have the ingredients for the soup stock at home I thought it would be better to make it than use the rice water.

    We were all very pleased with this dish. What I loved the most was the perfect balance of flavors, all can be tasted/detected and they don´t cancel each other out.

    I have done already a few of your recipes and so far all have been great, but we all agreed that this one is our favorite so far.

    Thank you for sharing these wonderful recipes with us.

    Reply
  2. Hi, thanks for the recipe! I’m really excited to try it. My roommates don’t eat pork for religious reasons, so I’m wondering if you think beef or chicken would be the better substitute?

    Reply
  3. I plan on trying this recipe. Looks delicious. Can you please tell me how to cook Korean purple rice? Can I use a rice cooker for the purple rice?

    Reply

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