Braised Aged Kimchi with Pork (Mugeun-ji Kimchi Jjim)
- Korean Food Addict
- Nov 28, 2025
Braised Aged Kimchi with Pork (Mugeun-ji Kimchi Jjim)
Mugeun-ji Kimchi Jjim is a traditional Korean home-style dish made by slowly braising aged kimchi with pork. "Mugeun-ji" refers to kimchi that has been fermented for at least 6 months to a year, developing deep, complex sour and umami flavors. The rich fat from the pork gently embraces the intense flavors of the aged kimchi, creating a perfect harmony.
The Charm of Aged Kimchi
Unlike freshly made kimchi, mugeun-ji undergoes a long fermentation process that enriches it with beneficial bacteria and concentrates its flavors. While too sour to eat raw, when braised or stewed, the sourness mellows and deep flavors emerge. In Korean households, kimjang (winter kimchi-making) kimchi naturally becomes mugeun-ji after a year, and many dishes have developed to make use of this aged treasure.
Perfect Pairing with Pork
Cuts with moderate fat content work best for this dish. Pork shoulder, neck, or belly all pair wonderfully, as the pork fat softens the sharp sourness of the aged kimchi while the kimchi's umami penetrates the meat, maximizing each other's flavors.
A Healthy Fermented Food
Aged kimchi is rich in probiotics and beneficial microorganisms that support gut health. Even when heated, most of the organic acids and nutrients produced during fermentation are preserved, making this a healthy comfort food.
The Ultimate Rice Companion
Mugeun-ji Kimchi Jjim is the quintessential "rice thief"—mix the rich broth with rice and watch a whole bowl disappear in moments. Add tofu to the leftover broth or throw in some noodles for another delicious meal. This Korean soul food is perfect for cold winter days when the whole family gathers around the table.
Instructions:
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Make Anchovy Broth
- Add 1L water with a handful of dried anchovies (20g) and 1 piece of kelp to a pot.
- Bring to a boil over high heat, removing kelp just before boiling.
- Simmer for 10 minutes, then strain and reserve the broth.
- Make Anchovy Broth
- Add 1L water with a handful of dried anchovies (20g) and 1 piece of kelp to a pot.
- Bring to a boil over high heat, removing kelp just before boiling.
- Simmer for 10 minutes, then strain and reserve the broth.
- Prepare Ingredients
- Cut 1/2 head of aged kimchi (about 500g) into 4cm pieces.
- Cut 600g pork shoulder or neck into bite-sized pieces.
- Slice 2 green onions diagonally.
- Sauté Pork
- Heat 2 tbsp perilla oil in a pot and add pork over medium heat.
- When the pork surface turns white, add 1 tbsp minced garlic.
- Add 2 tbsp cooking wine to remove any gamey smell.
- Add Aged Kimchi
- Add the prepared aged kimchi and stir-fry together.
- Add 1 tbsp red pepper flakes for color.
- Add 1 tbsp sugar to balance the sourness of the aged kimchi.
- Add Broth and Simmer
- Pour in 600ml of the prepared anchovy broth.
- Bring to a boil over high heat, then reduce to medium-low.
- Cover and simmer for 40 minutes.
- Check Progress
- Open the lid midway to check the liquid level.
- Add more broth if too much has evaporated.
- Stir to ensure even cooking of meat and kimchi.
- Adjust Seasoning
- Season with soy sauce or salt to taste.
- Add an additional 1/2 tbsp minced garlic for extra flavor.
- Add more red pepper flakes if desired for color and heat.
- Finish and Serve
- Add green onions and simmer for 5 more minutes.
- Turn off heat, cover, and let rest for 5 minutes.
- Serve hot in a stone pot or serving dish.
Recipe Notes:
- Use kimchi aged at least 6 months for the deepest flavor.
- Pork shoulder or neck with some fat content works best.
- If the aged kimchi is too sour, add more sugar to balance.
- Perilla oil adds a nuttier flavor, but sesame oil works too.
- Rice water can be used instead of broth for a milder taste.
- The longer and slower you braise, the more tender and flavorful.
- Add tofu to leftover kimchi jjim for another delicious meal.
- Using a pressure cooker cuts cooking time in half.
Ingredients:
Serving size
Main Ingredients
- 1/2 head aged kimchi (about 500g)
- 600 g pork shoulder or neck
- 2 green onions
Broth Ingredients
- 1 L water
- 20 g dried anchovies for broth
- 1 piece kelp (5x5cm)
Seasonings
- 2 tbsp perilla oil
- 1.5 tbsp minced garlic
- 2 tbsp cooking wine
- 1 tbsp red pepper flakes
- 1 tbsp sugar
- soy sauce or salt to taste