Hello, I'm Paik Jong Won. (Paik Jong Won does a cooking vlog)

(Paik's Cooking Log) (Dwaeji Kimchijjim)
(Braised Pork with Kimchi)

I almost forgot! You can find this at Costco. [Paik Jong Won's Secret Ingredients] Today, it's not Kimchi Jjigae (Kimchi Stew), but

Kimchijjim. We're making Kimchijjim today. The only difference with Kimchi Jjigae is how long you cook

it, and whether the meat is cut or not. Kimchijjim is much easier. When you make this,

all you need is one head of kimchi, like this. What's one head of kimchi? A whole cabbage,

a big chunk like this. You can easily find it at supermarkets. If you want to make Kimchijjim

and only have cut kimchi, you can use that too. Not a problem. When people want to make Kimchijjim,

a lot of people get stressed about getting aged kimchi. It doesn't have to be aged kimchi,

but I recommend sour kimchi. Aged kimchi is typically 1 or 2 years old.

Where would you get that? So, for Kimchijjim, try to use well-fermented kimchi.

If kimchi is not fermented, it won't work when you make Kimchijjim. And then,

if you only have white kimchi, that works. Just add red pepper powder. Leaf mustard or radish kimchi works too.

I've tried it, and cucumber kimchi doesn't work. So, you need kimchi. (The exact measurements are posted)

Any part of pork works. Beef... is not necessary. Beef is for grilling or making soups.

Use pork front leg, rear leg meat, or even pork belly. It's okay. You're lucky if you can find cheap pork belly.

Use pork belly or front leg meat. If you use rear leg meat, it has less fat than front leg meat.

Fat is key in kimchijjigae. Fat makes it delicious. When you're at the butcher's,

ask them to give you fat. From which part? From the back, or fat from any part is fine.

If you melt some fat in kimchijjigae, the flavor gets deeper. And we have sugar again.

It can't be helped. You need sugar because when you use sour or aged kimchi, that stale smell of aged kimchi

can be removed by sugar. That sour taste of kimchi can also be removed. Aged kimchi has that stale taste.

That's why you need sugar to get rid of those tastes. I don't really like sugar, but it's an important ingredient.

You definitely need sugar, even if you don't like it. It's a must. For red pepper powder, use whichever one you want.

Since it's for the color, it's not a must, but your kimchijjigae might be pretty light.

A must: soybean paste is the point. There are so many different recipes for kimchijjigae.

Soybean paste is a must in mine. You would need about one spoon of soybean paste. Soybean paste is the

secret ingredient. Minced garlic is optional, but it'd be better with it. Then soup soy sauce. This one

is for main seasoning. Listen carefully here. I'm saying this is optional. This is optional. This is optional too, which means

kimchi is the most important. So whatever kimchi you have will determine the taste. Those in the south

Those in the south are saltier for longer storage. Those in the north are less salty. For example, for really old, aged kimchi,

when you eat it, if it smells too old, rinse the kimchi under water once to get rid of the sauce.

When you eat it and it tastes pretty okay to eat with rice, then just use it. When you eat it

and it smells too old, rinse it under water and just use the cabbage. If you use just the cabbage,

then you need red pepper powder, garlic, and soy sauce. Use soy sauce, salt, fish sauce, or salted shrimp,

or mix them to season it. Okay? Then you need green onion and onion. Pepper is not a must,

but I recommend it. Onion brings all the tastes together while enhancing the pork flavor, so I highly recommend it.

You should at least have these. If you boil these and kimchi together, that's kimchijjig,

but it won't be tasty. At least you need kimchi, pork, and sugar. And a little bit of soybean paste to make kimchijjig.

Other ingredients make it better. Let's get started then. [Paik Jong Won's Secret Ingredients] Just chop the green onion

however you want. You can chop like this or horizontally, however you like to chop it. The same with Cheongyang pepper.

(Chop the Cheongyang pepper) The onion (Cut the onion into a decent size) Like this.

(Put the cut vegetables together) When you make kimchijjig, we are using the whole cabbage.

So how would you cut the meat? We need to cook for about 1.5 hours. That's long, right?

If the meat is too small, it will shrink. Kimchijjig looks better when the whole cabbage is used.

With a big chunk of meat on one plate. There's fun in ripping it apart, so cut it big

into a fist-size. Cut into a decent fist size. About this big. This big. When can you use big chunks of meat like this?

(Cut the meat into big pieces) Do you see the size? A big piece is for me,

smaller ones for the kids, the biggest one for wife. You know what I mean? For the meat, it depends on what you like.

You can use more or less meat. More meat would be more delicious. What's important is, even if you don't like meat,

try using some fat. When you make kimchi jjigae and you don't like meat... wait, you might like it,

but your family doesn't. Then here's a trick. No one should be allergic, so unless your family has allergies,

try doing this: buy some pork fat. When no one is around, just cut up the pork fat into small pieces,

not too small, maybe this big, and make the kimchi jjigae with the same recipe.

At the end, the pork fat would almost disappear. Take them out or hide them somewhere. When you serve it,

no one can find pork meat, but they'll say it's delicious. Only you would know. Tricked ya!

Get a pot like this. Technically, you need to make the sauce, but we won't use it in our recipe

because there's no need to. So don't get stressed. Everyone has different amounts of kimchi and meat,

so don't stress over it. You might not have this much kimchi. So for our kimchi, we'll use everything because it is delicious.

Like I said earlier, if your aged kimchi smells too old, then what do you do? Lightly wash under water.

You'd need more red pepper flakes instead. Put the kimchi at the bottom. Then put the meat in between.

(Pork front leg meat 1kg) This is delicious! It has to be, because we're using this much kimchi.

I mean, meat. It has to be delicious. If you're bad at cooking, it won't be delicious even with this much meat.

(Cover the meat with the remaining kimchi) Here, add in the onion and green onion. Kimchijjim is different from kimchi jjigae.

Kimchijjim is for treating guests or when you have a party. So, instead of eating the kimchi...

it's more about the meat. For kimchi jjigae, the main focus is kimchi, and meat is just extra.

For kimchijjim, the main focus is meat, and kimchi is just extra. Easy to understand, right?

You smart person! How much water do you need? In a pot like this, add water until the ingredients are submerged.

Look. No matter how much you have, add enough water to cover and a little bit more. Like when you cook rice.

And then, like I said, you'd need some minced garlic. Just a little bit of it. Like I said,

if you washed your kimchi to remove the stale smell, then add more minced garlic. The soup looks pretty light now, right?

Just imagine. If you want to add more color to it, add some red pepper powder for more color.

(Add color with red pepper powder) You'll know if it's enough. That's how you do it.

What's the key ingredient here? Sugar. I don't really like it (Brown sugar 3 tbsp (30g)), but you need more than you think.

Then, soybean paste (Soybean paste 1 tbsp (15g)). This much. If you have a sharp sense of taste...

Taste it once. When it starts to boil, it shouldn't taste like doenjang jjigae (soybean paste stew).

You shouldn't taste the soybean paste. If someone says, 'Oh, you added soybean paste?'

Then you got caught! Don't get caught. 'It's good, what is it?' They shouldn't be able to tell.

Only you should know. Throw it away fast! Don't get caught. Don't discard the cup; I'm reusing it.

No one should know that you used soybean paste. And for soy sauce, I'm adding it because I know I have to.

Don't add it in now. Taste it first when it boils. Like I said, if you had washed your aged kimchi,

but your kimchi could be still salty or bland, so just let it boil. Cover the pot and wait.

When it starts to boil, taste the soup and season, because the soup will boil down. You can use soup soy sauce,

fermented fish sauce, or salted shrimp. Or you can use salt to season. But I know the kimchi since it's ours,

so I'm adding soup soy sauce. (Soup soy sauce: 2 tbsp (20g)) Let me explain again.

You season at the very end, not when it's all done. I mean, when it boils. (Season after it boils once)

What's the key point here? Soybean paste. Some people use red pepper paste; I don't.

It doesn't taste as clean. Some people fail at making kimchijjim because they don't cook for long enough.

For kimchijjim, you should be able to pull apart the kimchi easily, and the meat should pull apart very easily

with chopsticks. If you're in the U.S., think of pulled pork—what you usually have in a sandwich.

That's how soft it should be. (Cook the meat and kimchi for a long time) It's boiling.

Taste it... If it's like a sweet kimchi soup, then it's right. Reduce to medium heat

and continue cooking for 1.5 hours. Don't leave it alone for 1.5 hours.

I can because I'm an expert. Check on it occasionally and add more water if necessary. Okay? Because every country, region,

and household has different burners. I said 1.5 hours because that's the average. You need to check the amount of water.

I'll show you what happens after 1.5 hours. Another pot that looks just like this one!

1.5 hours later! Ta-da! It cools down after 1.5 hours. Looks the same, huh?

This is the meat I cut up earlier. This will turn out like that after cooking for 1.5 hours.

I'll put it on the plate. Such a convenient world! (Put the kimchijjim on a plate nicely)

Oh, it's hot! (Greed +1) What's in the pot is actually better. I'll have that by myself.

김치와 고기가 쭉쭉 찢어지는 김치찜!

김치와 고기가 쭉쭉 찢어지는 김치찜!