Braised Kimchi & Pork (Kimchijjim)
A savory and spicy Korean dish made with kimchi and pork, perfect as a side dish with rice.
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- •2 Shiitake mushrooms(optional)soaked and chopped
- •1/3 cup Onionminced
- •2 teaspoons Soy sauce
- •Honey(optional)or sugar, just a little bit
- •Ground black pepper
- •Sesame oil
- •1 Green onionchopped
- •1 pound Pork bellysliced
- •Kimchiuse large leaves
- •1/4 cup Gochujanghot pepper paste
- •2 tablespoons Rice syrup(optional)or sugar or honey
- •1 cup Water
- 1
Chop soaked shiitake mushrooms and mix with minced onion, soy sauce, honey, ground black pepper, sesame oil, and chopped green onion. Set aside for vegetarian version.
5 min
- 2
Slice onion thinly and cut pork belly into strips.
3 min
- 3
Use large kimchi leaves to wrap pork and mushroom mixtures tightly.
5 min
- 4
Mix gochujang with rice syrup, sesame oil, and ground black pepper. Add water and stir.
2 min
- 5
Place wrapped kimchi rolls in a pot, pour gochujang mixture over, and add water. Cook on medium-high heat for 10 minutes until boiling.
10 min
- 6
Reduce heat to medium and cook until everything is tender.
30 min
- 7
Serve hot with rice, cutting rolls into bite-sized pieces if desired.
5 min
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Pizza
Any style of pizza