How to make steamed pork kimchi (Steamed kimchi with aged kimchi
Regardless of which part of the pork, it's braised pork neck kimchi that can be easily made with pork, ripe kimchi, or sour kimchi. If you boil meat and kimchi well, you can enjoy not only one bowl of rice but also two bowls of rice. (Big drink: based on rice spoon)
2 serving
Within 60 minutes
써지니
Ingredients
  • pork neck
    467g
  • ripe kimchi
    297g
  • onion
    103g
  • Cheongyang red pepper
    19g
  • leek
    62g
  • crushed garlic
    1TS
  • chopped ginger
    0.3TS
  • Red pepper powder
    1TS
  • salted shrimp
    0.4TS
  • Soybean paste
    0.4TS
  • Korean style soy sauce
    0.4TS
  • brown sugar
    0.6TS
  • Water
    800ml
Cooking Steps
STEP 1/12
Prepare ripe kimchi, sour kimchi, and pork neck.
STEP 2/12
Slice 103g of onion so that it is not too thin and cut one green onion into 1.5cm thick pieces.
STEP 3/12
Prepare 1 tablespoon of minced garlic and 0.3 tablespoon of minced ginger.
STEP 4/12
Prepare 800ml of water, 0.6 tablespoons of brown sugar, 0.4 tablespoons of soy sauce, 0.4 tablespoons of salted shrimp, and 0.4 tablespoons of soybean paste. (We will add 1 tablespoon of red pepper powder separately.)
STEP 5/12
Put 800ml of water and the prepared sauce for steamed pork kimchi in a bowl and mix the seasoning well.
STEP 6/12
Put the kimchi-jjim seasoning made with ripe kimchi and pork neck in a pot.
STEP 7/12
Add onions, cheongyang peppers, minced garlic, and minced ginger.
STEP 8/12
Add 1 tablespoon of red pepper powder and stir thoroughly, then boil steamed kimchi over high heat.
STEP 9/12
When the kimchi jjim soup boils up, stir-fry it again.
STEP 10/12
Cover the pot and boil the steamed pork neck kimchi for 40 to 50 minutes, slightly lower than the gas heat. (You can boil it with the pot lid slightly open, or the time may vary depending on the thickness of the meat, so check in the middle and add additional water if you feel it is not enough.)
STEP 11/12
Open the lid in the middle and stir-fry the steamed pork kimchi once or twice to check the amount of soup, taste it, and season it to taste with soy sauce.
STEP 12/12
If you boil it until the soup is left on your own, you're done with steamed pork neck kimchi.
Add sugar to reduce the smell of pork and to reduce the sourness of aged kimchi. The amount of soup may vary depending on the salinity of ripened paper and the gas fire, so please control it to your liking.
Japchae Recommended recipe
  • 1
    Many reviews acknowledged the recipe for japchae~ How to make ja
    4.79(14)
  • 2
    Making fish cake japchae with ingredients in the fridge
    4.86(78)
  • 3
    Chef Lee Yeonbok makes chili japchae
    4.88(16)
  • 4
    a quick-cooked japchae
    4.91(33)
Kimchi Recommended recipe
  • 1
    How to make it taste like green onion kimchi, a golden recipe fo
    4.88(42)
  • 2
    Rice thief chives kimchi! (Gyeongsang Province)
    4.93(73)
  • 3
    Short soup with young radish kimchi
    4.98(41)
  • 4
    Kimchi-Pickled Cabbage 20kg Seasoning-How to make Kimjang Cabbag
    4.88(41)