2024. 9. 16. 06:31ㆍ카테고리 없음
Dwaejigogi Kimchi Jjim, or Korean Braised Pork and Kimchi, is a classic dish that brings together tender pork and well-fermented kimchi, slowly simmered in a spicy and savory broth. This dish is a favorite comfort food in Korea, known for its rich flavors and satisfying taste. The combination of fatty pork and tangy kimchi makes this a perfect meal for cold days or when you're craving something hearty and warming.
Introduction to Dwaejigogi Kimchi Jjim
Dwaejigogi Kimchi Jjim is a dish that exemplifies the bold flavors of Korean cuisine. The pork, typically pork belly or shoulder, is braised until tender in a mixture of kimchi, gochujang (Korean red chili paste), garlic, and other seasonings. As the pork cooks, it absorbs the tangy, spicy flavors of the kimchi, while the kimchi itself mellows and becomes rich and savory. This dish is often enjoyed with steamed rice and banchan (Korean side dishes), making it a hearty and satisfying meal.
Ingredients for Dwaejigogi Kimchi Jjim (2-3 Servings)
To prepare Dwaejigogi Kimchi Jjim for two to three people, you'll need the following ingredients:
For the Braise:
- Pork belly or pork shoulder: 500g (about 1 lb), cut into large chunks
- Kimchi: 1 1/2 cups, well-fermented, cut into bite-sized pieces
- Kimchi juice: 1/2 cup (optional, for added flavor)
- Onion: 1 medium, sliced
- Garlic: 4 cloves, minced
- Ginger: 1 tsp, minced
- Green onions: 2 stalks, cut into 2-inch pieces
- Water or broth: 2-3 cups
- Tofu: 200g, cut into large cubes (optional)
- Sesame oil: 1 tbsp
- Soy sauce: 1 tbsp (optional, for extra umami)
- Gochujang (Korean red chili paste): 1-2 tbsp (adjust to taste)
- Gochugaru (Korean chili flakes): 1-2 tsp (optional, for added heat)
- Sesame seeds: 1 tsp (optional, for garnish)
- Red chili pepper: 1, sliced (optional, for a hint of heat)
Step-by-Step Recipe
Step 1: Prepare the Pork
Start by cutting the pork belly or pork shoulder into large chunks, about 2 inches each. These larger pieces will hold up well during the long braising process, becoming tender and flavorful as they cook.
Step 2: Sear the Pork
In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the pork pieces and sear them on all sides until they are browned. This step helps to lock in the flavor and adds a rich depth to the dish. Once browned, remove the pork from the pot and set it aside.
Step 3: Sauté the Aromatics
In the same pot, add the sliced onions, minced garlic, and minced ginger. Sauté for about 3-4 minutes, or until the onions become translucent and the garlic is fragrant. This creates a flavorful base for the braise.
Step 4: Add the Kimchi and Seasonings
Add the chopped kimchi to the pot along with the gochujang, gochugaru (if using), and soy sauce (if using). Stir everything together, ensuring the kimchi is well coated with the seasonings. Cook for another 5 minutes, allowing the flavors to meld together.
Step 5: Add the Pork and Liquid
Return the seared pork to the pot, nestling it among the kimchi. Pour in the kimchi juice (if using) and enough water or broth to just cover the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.
Step 6: Add the Tofu and Green Onions
In the last 15 minutes of cooking, add the cubed tofu and chopped green onions to the pot. Stir gently to combine. The tofu will soak up the rich, spicy broth, adding another layer of flavor to the dish. Continue to simmer until the tofu is heated through and the green onions are slightly wilted.
Step 7: Finish and Serve
Once the pork is tender and the flavors are fully developed, remove the pot from the heat. If desired, garnish with sesame seeds and sliced red chili pepper. Serve the Dwaejigogi Kimchi Jjim hot, accompanied by steamed rice to balance the rich, spicy flavors. Enjoy this hearty and comforting dish with your favorite banchan for a complete Korean meal.
Tips for Perfect Dwaejigogi Kimchi Jjim
- Use Well-Fermented Kimchi: The older, more fermented the kimchi, the better the flavor. It adds a deeper, more complex taste to the dish.
- Adjust the Spice Level: You can control the heat by adjusting the amount of gochujang and gochugaru. For a milder version, reduce the amount of chili paste and flakes.
- Simmer Slowly: Letting the pork simmer slowly allows the flavors to fully develop and ensures the meat becomes tender and flavorful.
Conclusion
Dwaejigogi Kimchi Jjim is a rich and flavorful Korean dish that brings together tender pork and the bold, tangy taste of kimchi. This comforting braise is perfect for sharing with family and friends, especially on a cold day. Follow these seven easy steps to create an authentic and delicious Dwaejigogi Kimchi Jjim at home, and enjoy the hearty, satisfying flavors of this classic Korean dish.