Kimchi Jjim, Adding One Spoonful of Dried Pollack Powder Makes the Meat and Aged Kimchi Shred Easily

Steps

1. 1

   Remove the stuffing from the aged kimchi.

2. 2

   Score X marks on both sides of the whole pork belly, then sear the outside only over medium-low heat in a pan.

3. 3

   Cut the onion into thick round slices and cut the green onion into large 10cm pieces.

4. 4

   Toast rice in a pan, then grind in a blender to make rice flour.

5. 5

   Mix gochugaru 4 tbsp, gochujang 2 tbsp, doenjang 1 tbsp, anchovy fish sauce 1 tbsp, dark soy sauce 2 tbsp, cooking wine 2 tbsp, corn syrup 1 tbsp, plum extract 2 tbsp, sugar 1 tbsp, and black pepper 0.5 tbsp to make the seasoning sauce.

6. 6

   Layer onion, green onion, whole pork belly, and kimchi in a pot in order, then add 1 cup of kimchi juice, 1L of water, 1 tablespoon of rice flour, and the seasoning sauce.

7. 7

   When the pressure valve rattles, cook on medium heat for 40 minutes, then turn off the heat and let it steam for 5 more minutes.