Kimchi Jjim (Korean Braised Kimchi with Pork Ribs)

Name: Kimchi Jjim (Korean Braised Kimchi with Pork Ribs)
Cook time: 85 min
Total time: 85 min
Yield: 2 servings
Ingredients: 2.5 lb (1.1 kg) pork short ribs; 2 lb (900 g) aged whole cabbage kimchi (mugeunji), or any sour cabbage kimchi; 1/4 cup (60 ml) kimchi brine (kimchi juice); 1 medium onion (about 150 g), sliced; 1 tbsp (8 g) Korean chili flakes (gochugaru); 1 tbsp (20 g) Korean soybean paste (doenjang); 1 tbsp (15 ml) Korean soup soy sauce (gukganjang); 2 garlic cloves, finely chopped; 2 tsp (8 g) sugar; 1 tbsp (15 ml) sweet rice wine (mirim), optional; 2 tsp (10 ml) sesame oil; 1 fresh green chili or jalapeño, sliced (optional); 2 green onions, chopped; Water for stock (with dried anchovies and sea kelp)

By colorontable

Updated July 4, 2026

Cook Time 85 min

Servings 2

Difficulty Medium

Cal per serving None

Ingredients

2 servings

2.5 lb (1.1 kg) pork short ribs
2 lb (900 g) aged whole cabbage kimchi (mugeunji), or any sour cabbage kimchi
1/4 cup (60 ml) kimchi brine (kimchi juice)
1 medium onion (about 150 g), sliced
1 tbsp (8 g) Korean chili flakes (gochugaru)
1 tbsp (20 g) Korean soybean paste (doenjang)
1 tbsp (15 ml) Korean soup soy sauce (gukganjang)
2 garlic cloves, finely chopped
2 tsp (8 g) sugar
1 tbsp (15 ml) sweet rice wine (mirim), optional
2 tsp (10 ml) sesame oil
1 fresh green chili or jalapeño, sliced (optional)
2 green onions, chopped
Water for stock (with dried anchovies and sea kelp)

Kimchi Jjim (Korean Braised Kimchi with Pork Ribs)

This deeply flavorful Korean braised dish features aged kimchi and tender pork ribs, simmered slowly until the sauce becomes rich, spicy, and tangy. The long braising process transforms over-fermented kimchi into a melt-in-your-mouth comfort meal. It's a hearty dish that captures the essence of Korean home cooking, perfect for using up sour, well-fermented kimchi.

Ingredient benefits

How the main ingredients in this dish support your health

Kimchi

Kimchi is a fermented food rich in probiotics, which support gut health and digestion. It also contains vitamins A and C, and various antioxidants.
Pork Ribs

Pork ribs provide a good source of protein, essential for muscle growth and repair. They also contain B vitamins and minerals like zinc and phosphorus.

Preparation

Step 1

Prepare the stock: In a pot, combine dried anchovies and sea kelp with water. Simmer briefly to extract umami flavor, then strain and set aside. This will be your flavor base.
Step 2 10 min

Parboil the pork ribs: Blanch the pork ribs in boiling water for 10 minutes to remove excess fat and impurities, resulting in a cleaner sauce. Drain and rinse the ribs thoroughly.
Step 3

Season the pork ribs: In a large bowl, combine the blanched pork ribs with Korean chili flakes, soybean paste, soup soy sauce, minced garlic, sugar, sweet rice wine (if using), and sesame oil. Mix thoroughly to coat the ribs evenly with the seasoning sauce.
Step 4

Layer the pot: Spread the sliced onion on the bottom of a heavy-bottomed pot. Place the seasoned pork ribs on top of the onions.
Step 5

Add kimchi and braising liquid: Cover the pork ribs with the whole aged kimchi. Drizzle the kimchi brine around the kimchi. Pour the reserved stock over everything.
Step 6 45 min

Braise the dish: Cover the pot with a lid and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and simmer for 45 minutes.
Step 7 30 min

Continue braising: Turn the cabbage to the other side and continue to simmer for another 30 minutes.
Step 8 10 min

Finish and serve: If desired, add sliced green chili and chopped green onion and cook for an additional 10 minutes. Serve warm with a bowl of rice.

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