If you're craving something rich, spicy, and deeply comforting, this braised pork kimchi jjim (등뼈 김치찜) is the answer.

Made with meaty pork neck bones and well-aged kimchi, it’s a bold, savory stew that practically begs for a bowl of rice on the side. The magic comes from slow-cooking everything together until the flavors melt into each other—literally.

Start by soaking pork neck bones in cold water for an hour, then parboil for 10 minutes with mirin to clean them up. Rinse well. In a clean pot, combine the bones with onion, whole garlic, dried chili peppers, black peppercorns, and water. Simmer covered for 45 minutes to make a rich, aromatic broth.

Now add your kimchi, gochugaru, minced garlic, and soup soy sauce. Let it continue simmering for another 45 minutes until the pork is tender and the kimchi has basically melted into the soup. Add tofu and scallions at the end, and simmer a few more minutes. Snip the kimchi into bite-sized pieces before serving.

Want to see just how tender and flavorful this dish becomes? Watch the full video below and follow along with every step—from bone broth to bubbling stew! 👇

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