Mugeunji-jjim, Braised Pork with Aged Kimchi, 炖酸辛奇, 燉酸辛奇, 熟成キムチの蒸し物, 묵은지찜 Leave a comment

This dish is made by boiling well-aged kimchi with sliced pork in a seasoned broth. After slow cooking, it becomes quite savory and tender.

将低温发酵超过六个月以上的辛奇和切成适当大小的猪肉放在一起炖煮,是绝佳的下饭菜。将辛奇调味后倒入高汤熬至熟烂,味道特别醇厚。

將長時間低溫發酵的辛奇和豬肉放在一起倒入高湯燉煮而成。陳辛奇比一般辛奇鹹、有經長時間發酵的陳味,通常會先沖洗一次後包肉或燉煮食用。

熟成したキムチ「ムグンジ」にスライスした豚肉を入れて蒸したもので、「ご飯泥棒」と呼ばれる。熟成キムチに味付けをし、肉だし汁を入れて長時間煮込むと、まろやかで深い味わいが出るのが特徴。

Ingredients (serve 4)
2 lb (1kg) aged kimchi (cabbage kimchi), 1 lb (500g) pork (shoulder), 2 tablespoons vegetable oil, ½ cup kimchi liquid, 5 cups water (1.25L), 1 tablespoon doenjang (soybean paste), 1 tablespoon sugar, 1 tablespoon minced garlic, 2 tablespoons rice wine, 1 tablespoon soy sauce, 5 oz (150g) king oyster mushrooms, 2 large green onion (2 oz, 60g)

Cooking
1. Cut the end of aged kimchi.
2. Cut the pork into 4 pieces.
3. Shred the king oyster mushrooms into thick strips. Cut the green onion into 2-inch (5-cm) long segments.
4. In a large saucepan, heat the vegetable oil and add the pork chunks. Brown the pork chunks, and then deglaze the pan by pouring the kimchi liquid and water. Put the doenjang, sugar, minced garlic, rice wine and aged kimchi. Boil them over medium heat until the kimchi is tender.
5. Add the king oyster mushroom and green onion. Cook for an additional 3 minutes. Add the soy sauce according to your taste.

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