#16 , : Honeykkis Home Cooking, Kimchi-jjim (Braised Kimchi) Honeykki

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Todays menu is Kimchi-jjim. Its been a while since I last made a kimchi dish.
I got some *moogunji(Mugeun-ji) from my mother, so I made kimchi-jjim right away.
This calls for a lot of rice. Enjoy it and have a delicious day!

The moogunji(Mugeun-ji) is old fermented kimchi.
Its more flavorful than normal kimchi. So it is used for kimchi-jjigae(soup) or kimchi-jjim.

* Ingredients (4 serving, 1cup=200ml)
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1, ( ) 5, 2, 1/2, 1

pork (shoulder), 1/2 whole kimchi (moogunji or sour kimchi), 1 onion, 1 green onion
1/2 cup kimchi juice, 5 cups anchovy and kelp stock or rice water (you can use just water)
1Tbs red pepper powder, 1/2Tbs chopped garlic, 1Tbs soy sauce for soup (guk-ganjang)

* Recipe
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1. In a dutch oven, spread pork on the bottom and add 1/2 whole kimchi to cover the pork.

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If you want to use pork ribs, soak it in a cold water for at least 1 hour.

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2. Pour the kimchi juice and anchovy and kelp stock. And then, add red pepper powder, garlic, and soy sauce.

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If the kimchi tastes too sour, add 1tsp sugar.

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3. Cook on high for 5 min. Bring to boil and simmer for about 40~60min or until kimchi is softened.

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4. Cut the pork into bite-size pieces and serve. Enjoy with rice!

* Side dishes
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I also made simple and popular Korean side dishes;
seasoned spinach (sigumchi-muchim) and seasoned bean sprouts(kong-namul-muchim)
I didnt include the exact recipes in the video, but in a nutshell,
Blanch in the boiling salted water each main ingredient,
wring out the water, season with salt and dark soy sauce(guk-ganjang)
and toss with chopped garlic, perilla oil(or sesame oil) and sesame seeds.
Add red pepper powder or soybean paste(doenjang) to taste.

* Music - Elegant waltz (: )

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