How to make kimchi jjim with front leg meat
I made kimchi jjim with front leg meat by referring to the Jongwon Baek recipe.
2 serving
Within 120 minutes
햐야신스
Ingredients
  • the front legs of pork
    641g
  • Kimchi
    1ea
  • leek
    20g
  • onion
    1/2ea
  • Water
    900ml
  • Red pepper powder
    2T
  • Sugar
    1T
  • crushed garlic
    1T
  • Soybean paste
    0.5T
  • Korean style soy sauce
    1T
Cooking Steps
STEP 1/7
I prepared the ingredients. You can use pork belly instead of front leg meat. Meat is delicious when it has some fat.
STEP 2/7
Chop the onion and slice the green onion diagonally. The meat is done and you can cut it, so cut it in a row. Put kimchi in a pot, meat, and cut vegetables.
STEP 3/7
Add 800ml of water, 1T of minced garlic, 0.5T of soybean paste, 1T of sugar, and 2T of red pepper powder, and boil over high heat.
STEP 4/7
When it starts boiling, turn it down to medium heat, and if it's weak, add 1T of soy sauce.
STEP 5/7
I'm going to put the lid on and boil it. I boiled it for about an hour and 10 minutes. Do not leave it while boiling, but add more water if it is insufficient while checking.
STEP 6/7
I added 100ml of water.
STEP 7/7
The meat is well-cooked and well-cooked. Turn off the light and it's done.
When you cook kimchi jjim, it's delicious when you use fatty meat. It should be used as ripe kimchi, and if it smells too ripe, wash it and add more red pepper powder.
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