Korean · dinner
140m
Total time
4
Servings
550
kcal
medium
Difficulty
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FAQ · Things people ask
For Kimchi Jjim, it's best to use well-fermented, aged kimchi. Fresh kimchi won't have the deep sourness needed to balance the rich pork and create that signature Jjim flavor. Look for kimchi that's been in your fridge for a few weeks or even months.
While pork belly is traditional and provides the best richness, you can use pork shoulder or neck meat. Just be aware that leaner cuts might require a bit more fat added to the braising liquid, and the texture will be different.
Kimchi Jjim is typically served with a bowl of warm white rice. You can also add some fresh perilla leaves or a side of steamed vegetables to complement the rich flavors.
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