Kimchi Jjim - Rendering Pork Belly Fat First Makes All the Difference

Steps

1. 1

   Remove the kimchi filling, and trim the pork into bite-sized pieces.

2. 2

   In a bowl, mix 1.5T gochujang, 1T doenjang, 2T dark soy sauce, 2T minced garlic, 2T mirin, 4T red pepper powder, 1T curry powder, and 1T tuna fish sauce to make the sauce.

3. 3

   Heat a pan and render fat from the pork belly fat, then add kimchi and enough water to cover, along with 2T sugar, and braise for 10 minutes.

4. 4

   Once the kimchi is fully braised, remove the pork belly fat, add the prepared pork, sauce, and enough water to cover all ingredients.

5. 5

   Once it comes to a boil, reduce to low heat, add the prepared vegetables, cover with a lid, and simmer for 30 minutes. Flip every 15 minutes.

6. 6

   Add butter and simmer for 1 more minute.