Kimchi Jjim and Cheonggukjang Recipe: A Flavorful Korean Cooking Adventure with CIY, HYERI

Welcome to another exciting episode of CIY, HYERI, where we dive into the heart of Korean cuisine with a touch of fun and creativity! After a year-long hiatus since our last dish, tteokguk, we’re back for Season 2 with a highly requested recipe: Kimchi Jjim! Fans have been clamoring for this soul-warming, savory dish, and today, we’ll also whip up a quick Cheonggukjang (fermented soybean paste stew) to complement it. Whether you’re a seasoned cook or a beginner, this guide will walk you through the steps to create these authentic Korean dishes at home. Let’s get started!

Why Kimchi Jjim is a Must-Try Korean Dish

Kimchi jjim, a braised kimchi dish with tender pork belly, is a comforting Korean classic that’s perfect for cozy meals. Its rich, tangy flavors from fermented kimchi combined with the umami of pork make it a crowd-pleaser. Unlike kimchi jjigae (a stew with more broth), kimchi jjim is slightly soupy with a heartier texture, packed with bold flavors. Paired with cheonggukjang, a pungent fermented soybean stew, this duo is a fantastic way to explore Korean home cooking.

Ingredients for Kimchi Jjim

To make kimchi jjim, you don’t need a rigid recipe—just follow your instincts and adjust to taste! Here’s what you’ll need:

• Kimchi: Preferably well-fermented, stored in a kimchi fridge for that crunchy texture.
• Pork belly: Thick, unsliced cuts with marbled fat for rich flavor.
• Onion: 1 whole, sliced.
• Green onion: Cut into large chunks for a bold presence.
• Garlic: Minced, about 1 tablespoon.
• Soybean paste (doenjang): Half a tablespoon to enhance umami.
• Red pepper powder: 2 tablespoons for heat.
• Red pepper paste (gochujang): Optional, 1 tablespoon for extra depth.
• Cooking wine: 2 tablespoons for balance.
• Soy sauce: 1 tablespoon for seasoning.
• Plum extract: 1 tablespoon for a hint of sweetness.
• Allulose (or sugar): 1 tablespoon for a low-calorie sweetener option.
• Kimchi juice: About 5 tablespoons for tanginess.
• Broth or water: Approximately 250–350ml, adjusted as needed.
• Stock cube: 1 cube for added flavor.

Equipment: A large pot (preferably wide), cutting board, knife, and scissors (optional for cutting kimchi).

Ingredients for Cheonggukjang

For a quick and hearty cheonggukjang, gather these ingredients:

• Cheonggukjang (fermented soybean paste): Thawed if frozen.
• Kimchi: A small amount, finely chopped.
• Onion: Sliced.
• Potato: 1 small, cubed.
• Tofu: 1 small block, cubed.
• Cheongyang chili pepper: 1, sliced (adjust for spice preference).
• Water: 500ml or more, depending on desired consistency.
• Stock cubes: 2 for rich flavor.

How to Make Kimchi Jjim: Step-by-Step

1. Prepare the Ingredients:
   • Take out well-fermented kimchi from the fridge and cut it into bite-sized pieces.
   • Rinse the pork belly, pat dry with a paper towel, and cut into thick chunks.
   • Slice the onion and green onion, and mince the garlic.
2. Assemble the Pot:
   • In a large pot, layer the kimchi at the bottom, followed by the pork belly. Press down gently to pack it tightly.
   • Add 250–350ml of broth or water (adjust based on pot size) and 1 stock cube.
3. Make the Seasoning Sauce:
   • In a small bowl, mix 2 tablespoons red pepper powder, 1 tablespoon red pepper paste (optional), 2 tablespoons cooking wine, 1 tablespoon soy sauce, 1 tablespoon plum extract, 1 tablespoon minced garlic, and 1 tablespoon allulose (or sugar).
4. Cook the Kimchi Jjim:
   • Pour the seasoning sauce over the kimchi and pork. Add 5 tablespoons of kimchi juice for extra tanginess.
   • Bring the pot to a boil over high heat, then reduce to medium and simmer for at least 30 minutes. Stir occasionally to ensure even cooking.
   • If the broth reduces too much, add more water or broth as needed.
5. Add Vegetables and Final Touches:
   • Add sliced onion and green onion chunks to the pot.
   • Stir in half a tablespoon of soybean paste (doenjang) for depth, being careful not to overuse it to avoid overpowering the dish.
   • Simmer for an additional 5–10 minutes until the pork is tender and the flavors meld together.
6. Taste and Adjust:
   • Taste the broth and adjust seasoning if needed. If it’s too sour, balance it with a bit more allulose or water.
   • Serve hot with steamed rice for a complete meal.

How to Make Cheonggukjang: Step-by-Step

1. Prepare the Ingredients:
   • Finely chop a small amount of kimchi using scissors or a knife.
   • Slice the onion, cube the potato, and slice the cheongyang chili pepper.
   • Cube the tofu and thaw the cheonggukjang if frozen.
2. Start the Stew:
   • In a pot, add 500ml of water and bring to a boil.
   • Add 2 stock cubes and stir to dissolve.
3. Add Ingredients:
   • Add the chopped kimchi, onion, and potato to the pot. Let it simmer until the potatoes soften.
   • Add the cheonggukjang and stir gently to dissolve. If it’s clumpy, break it apart as it cooks.
4. Season and Finish:
   • Add the sliced cheongyang chili pepper for a spicy kick.
   • Once the potatoes are cooked, add the tofu and simmer for another 5 minutes.
   • Taste and adjust seasoning if needed (e.g., a splash of soy sauce for saltiness).
5. Serve:
   • Serve the cheonggukjang hot, ideally with a drizzle of sesame oil for extra flavor.

Cooking Tips for Success

• Kimchi Quality: Use well-fermented kimchi for the best flavor. Store-bought kimchi stored in a kimchi fridge mimics homemade taste.
• Pot Choice: A wide pot is ideal for kimchi jjim to ensure even cooking. If the pot is too small, rearrange ingredients (meat at the bottom) to cook properly.
• Taste as You Go: Korean cooking is intuitive. Taste the dish during cooking to adjust seasoning, especially with kimchi jjim, as kimchi sourness varies.
• Cheonggukjang Balance: Use kimchi sparingly in cheonggukjang to avoid overpowering the fermented soybean flavor.
• Freebie Equipment: As HYERI humorously notes, you don’t need fancy tools—use what you have, even if it’s a freebie knife set from a TV purchase!

Why You’ll Love These Dishes

Kimchi jjim and cheonggukjang are perfect for those who love bold, umami-packed Korean flavors. The kimchi jjim’s tender pork and tangy kimchi pair beautifully with the nutty, earthy cheonggukjang. These dishes are versatile, easy to customize, and great for sharing with family or friends. Plus, they’re a fantastic way to use up leftover kimchi!

Ready to Cook with CIY, HYERI?

This kimchi jjim and cheonggukjang duo is a delicious way to bring Korean comfort food to your table. Follow HYERI’s laid-back, heartfelt approach to cooking, and don’t be afraid to experiment with flavors. Want more recipes like this? Stay tuned for the next episode of CIY, HYERI, where we’ll tackle mazesoba and other exciting dishes!

For more Korean cooking inspiration, check out our other recipes or share your creations in the comments below. Happy cooking!