Pork Belly Kimchi Jjim, Par-Grilling First to Remove Excess Fat Made the Broth Clean and Clear

Steps

1. 1

   Remove the kimchi filling, and prepare the onion, green onion, and dried anchovies.

2. 2

   In a pot, par-grill the pork belly on the outside only, then transfer to a plate.

3. 3

   Layer the onion tightly on the bottom of the pot used for grilling, then place the par-grilled pork belly and kimchi on top.

4. 4

   In a bowl, combine chili powder 2T, dark soy sauce 2T, doenjang 0.5T, plum extract 1T, sugar 1T, mirin 2T, minced garlic 1T, and black pepper 1T to make the sauce.

5. 5

   Add the sauce, dried anchovies, and 500ml of water.

6. 6

   Once it comes to a boil, reduce to low heat, cover with a lid and simmer for 15 minutes, then flip the kimchi, add green onion, and simmer for 10 more minutes.