The Ultimate Korean Soul Food: Dwaejigogi Kimchi-jjim

If there is one dish that represents the heart of Korean home-cooked meals, it is undoubtedly 'Dwaejigogi Kimchi-jjim' (Braised Pork and Kimchi). The fantastic combination of sour, aged kimchi and the rich, savory fat of pork, simmered slowly over a long period, creates an extreme umami flavor that simply melts in your mouth.

Many people try making this at home, but often struggle with the pork having an unpleasant odor or the kimchi turning out too tough. This recipe is designed so that even beginners cannot fail. We will share the secret techniques to completely eradicate any meat odors and draw out a deep, rich broth.

Get ready to make a restaurant-quality Braised Pork and Kimchi right in your own kitchen!

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1. Ingredients (Serves 4)

The foundation of a great Kimchi-jjim lies in fresh ingredients and the right balance of seasoning.

Main Ingredients

  • Pork (Belly, Shoulder, or Picnic cut): 600g (Using thick chunks rather than thin slices yields a much better texture.)
  • Aged Kimchi (Mugeunji): 1/4 head
  • Onion: 1/2
  • Green Onion: 1/2 stalk
  • Cheongyang Chili (Spicy Green Chili): 1-2 (Adjust according to your spice preference)

Pork Marinade (Crucial for Odor Removal)

  • Cheongju (Rice Wine) or Mirin: 3 tablespoons
  • Minced Garlic: 1 tablespoon
  • Ginger Powder: 0.3 tablespoons (Can substitute with ginger juice)
  • Black Pepper: A pinch

Secret Broth Seasoning

  • Water: 3 cups (Using the water from rinsing rice adds a great nutty flavor.)
  • Doenjang (Korean Soybean Paste): 0.5 tablespoons (The secret weapon that boosts umami and neutralizes pork odor.)
  • Soup Soy Sauce (Guk-ganjang): 5 tablespoons
  • Gochugaru (Korean Chili Flakes): 3 tablespoons
  • Sugar: 2 tablespoons (Neutralizes the extreme sourness of aged kimchi. Adjust based on how sour your kimchi is.)
  • Optional: Salted Fermented Shrimp (Saeujeot) 1 tablespoon for an extra burst of umami.

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2. Step-by-Step Cooking Instructions

Heat control and patience are the keys to achieving that melt-in-your-mouth texture.

Step 1: Marinate the Pork

The very first step is to remove the pork's natural odor. Place your chunks of pork in a bowl and add the marinade: 3 tbsp rice wine, 1 tbsp minced garlic, 0.3 tbsp ginger powder, and a pinch of black pepper. Mix well and let it sit for about 10-15 minutes. This allows the flavors to penetrate and neutralizes any unwanted smells.

Step 2: Prepare the Kimchi

The kimchi determines the overall flavor profile of the dish.

  • If using very old, pungent kimchi: Lightly wash off the inner fillings under running water and squeeze out the excess liquid.
  • If the kimchi is overly sour: Toss it with a little bit of sugar before cooking to balance the acidity.

Step 3: Slice the Vegetables

Thickly slice half an onion. Slice the green onion and the green chilies diagonally. These vegetables will add natural sweetness and a spicy kick to the broth.

Step 4: Mix the Broth Base

In a bowl, combine 3 cups of water, 0.5 tbsp Doenjang, 5 tbsp soup soy sauce, and 2 tbsp sugar. Whisk until the soybean paste is fully dissolved. You might wonder why soybean paste is used in a kimchi dish, but this small amount pairs wonderfully with the pork and elevates the depth of the broth.

Step 5: Assemble in the Pot

Choose a wide, deep pot. Place the marinated pork at the bottom, and lay the 1/4 head of kimchi (whole or cut into large chunks) right next to or on top of it.

Step 6: The Simmering Process (Crucial Heat Control)

Pour the prepared broth over the pork and kimchi. Add the 3 tbsp of chili flakes, and top it off with the sliced onion, green onion, and chilies.

  1. High Heat for 10 minutes (Lid Off): Boil vigorously on high heat without the lid for the first 10 minutes. This allows the alcohol from the rice wine to evaporate, carrying away any remaining meat odors with it.
  2. Low Heat for 1+ Hour (Lid On): After 10 minutes, cover the pot with a lid, reduce the heat to low, and let it gently simmer for about 1 hour to 1 hour and 20 minutes.

As time passes, the savory pork fat will melt into the broth, which is then deeply absorbed by the kimchi, leaving it glossy and incredibly tender.

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3. Final Touches and Pro Tips

After about an hour and a half of waiting, open the lid. You will be greeted by pork so tender it falls apart at the touch of your chopsticks, and translucent, perfectly braised kimchi.

Pro Tips for the Perfect Kimchi-jjim

  • Adjusting the Seasoning: Every household's kimchi has a different level of saltiness and sourness. Taste the broth halfway through. If it's too salty, add a little more water or onion. If it's too sour, add a bit more sugar.
  • Choosing the Meat: For a chewier texture, go for the picnic cut. For maximum tenderness and rich flavor, thick cuts of pork belly or pork butt are highly recommended.
  • The Art of Patience: Kimchi-jjim gets better the longer it cooks. Even if you are in a hurry, try to simmer it for at least 40 minutes to ensure the meat becomes tender.

Place a piece of the softly torn kimchi and a thick slice of the tender pork over a bowl of freshly steamed white rice. You won't need any other side dishes. Enjoy this ultimate rice thief with your family tonight!