강민경 항정살 김치찜 레시피 | Braised Pork Jowl with Aged Kimchi

Hello! Today’s recipe is Braised Pork Jowl with Aged Kimchi.

I’ve been seeing this dish everywhere lately, so I had to give it a try. I had some aged kimchi left in the fridge, and I couldn’t resist seeing what all the hype was about.

As long as you have delicious kimchi, this is a recipe that anyone can make.

Layer 400g of aged kimchi and 300g of pork jowl in a pot. Add 1/2 tbsp perilla oil, 1/3 cup maesil syrup (Korean green plum extract), 1 cup of beef bone broth or rice-rinsing water, and a splash of tuna sauce. Simmer over low heat for about 40 minutes.

Once the broth has reduced, sprinkle with sesame seeds and it’s ready to serve.

The original recipe also calls for sugar, but I skipped it. I didn’t have green onions, chili peppers, or tofu on hand, but I think adding them would make it even better. And honestly, I can’t imagine kimchi stew without tofu.

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