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.




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)

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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