Kimchi Jjim, Searing the Pork Belly First Makes All the Difference in the Broth

Steps

1. 1

   Shake the stuffing off the kimchi and prepare the onion, green onion, and dried anchovies

2. 2

   Place the pork belly in a pot and sear just the surface, then set aside on a plate

3. 3

   Lay the onion tightly across the bottom of the pot where the pork was seared, then place the seared pork belly and kimchi on top

4. 4

   Mix together 2 tbsp gochugaru, 2 tbsp soy sauce, 0.5 tbsp doenjang, 1 tbsp plum extract, 1 tbsp sugar, 2 tbsp mirin, 1 tbsp minced garlic, and 1 tbsp black pepper to make the sauce

5. 5

   Pour the sauce, dried anchovies, and 500ml of water over everything

6. 6

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