Kimchi Jjim is a rich, spicy, and deeply savory Korean dish made by slow-braising aged kimchi with fatty pork belly until everything becomes meltingly tender.

The result is a bold, umami-packed comfort food that pairs perfectly with a bowl of hot rice.

To make it, heat 1 tbsp of oil in a pot and sear 400g pork belly slices until lightly browned. Add 1½ cups of aged kimchi, and stir-fry briefly. Pour in 1½ cups of water, 1 tbsp mirin, 1 tbsp anchovy fish sauce, 1 tsp sugar, 1 tbsp gochujang (Korean red chili paste), 1 tsp doenjang (fermented soybean paste), and 1 tbsp gochugaru (Korean chili flakes). Add ½ cup vegetable stock and mix well.

Bring to a boil, cover, and braise over low heat for 40 minutes.

Then, add 1 sliced onion and 1 chopped green onion. Braise for another 10 minutes until everything is soft and flavorful.

Serve hot with rice and enjoy the deeply satisfying taste of slow-braised kimchi stew. Full step-by-step video is below—don’t miss it!

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