🇰🇷 Korean

Kimchi Jorim

Name: Kimchi Jorim
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 2 Bay Leaf; 3 tbsp Soy Sauce; 2 tbsp Sesame Oil; 500 ml Stock or Broth; 1 tsp Gochugaru; 400 g, chopped Kimchi

🇰🇷 Korean

Time does the work here: kimchi melts into a glossy braising liquid after a long, gentle simmer. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Bay Leaf2
Soy Sauce3 tbsp
Sesame Oil2 tbsp
Stock or Broth500 ml
Gochugaru1 tsp
Kimchi400 g, chopped

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Brown the kimchi deeply in the Sesame Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the gochugaru.
3
Return the kimchi, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the kimchi yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Braised Kimchi & Pork (kimchijjim: 김치찜) · on YouTube