Braised Kimchi & Pork - Kimchijjim - 김치찜

(upbeat music) - Hi, everybody! Today, we are going to make Kimchijim, braised kimchi. This is a side dish. You serve this with rice. We call this in Korean, Bapdoduk. Bapdoduk means rice thief. Why? Why is it called Bapdoduk? Because this is so delicious that you keep, keep, keep eating rice, one bowl, two bowl, third bowls. (laughs) This is really Bapdoduk, you know. So today, one of the Bapdoduk recipes, Kimchijim, so I made this kimchi a while ago. Now well, well fermented, sour and tasty, just peak. This is a perfect time for me to make Kimchijim, so I'm going to show you two versions. Usually Kimchijim is made with pork, but if you are vegetarians, I'm going to show you how to make this with shiitake mushrooms. I soaked mushrooms several hours ago. Mushrooms' soaking times are always depending on what kind of mushroom it is. This mushroom is very plump. (steam chatters) It took several hours. Can you hear that? This is my rice cooker sound. I'm making rice, a multigrain rice because I'm ready to eat my Kimchijim with my rice! Two soaked shiitake mushrooms, I'm going to chop it up. Happy though. Put this in the bowl. Look at this huge, king-size onion! And just mince. This is around 1/3 cup. Soy sauce, two teaspoons Honey, but you can use sugar. This is just a little bit. And this, ground black pepper. And sesame oil. One chopped green onion. So this mixture is for vegetarian version, so I'm going to use this to wrap this in the kimchi soon. And then, just set aside. Slice this onion. Slice thinly. So there you go. Pork belly, exactly one pound. This one pound, but you see these are long strips, so I'm going to make this one, two, three, four, five, five and then two more is with the vegetarian version. (kimchi juice sloshes) Kimchi juice. Wow, huge eh! We are going to use long and large leaves because I'm going to roll it up with this pork and also the mushroom. So let's cut this like this. Instead of these small leaves, we use large one Okay, let's turn it over. So this kimchi, we are going to use this. And roll it up. And large leaves, and I'm going to find some small leaves. Like this. Three. Just. So when you roll it up, tightly roll because we are going to cook a long time. Inside of stuff, we should save all. (timer beeps) Okay. (steam chatters) My rice is done! Don't worry. (laughs) Are you shocked? Okay, now we are going to make two more, vegetarian version. So here like this. So that it's not going to fall out. Okay. Here. Let's wrap this. Look at that! So pretty! Taking care of kimchi, always stain. I have stain. Look at these yellow hands. (laughs) Look at this, really beautifully rolled. I'm going to put this paint with gochujang, hot pepper paste. Like this. It's up to you how much you want, make it spicy, but I will suggest for this amount, around 1/4 cup. To make it a little sweet, I'm going to add rice syrup. If rice syrup is not available, you can use sugar or honey, around two tablespoons. And then, sesame oil. Ground black pepper. It looks delicious already, isn't it? So we are going to add some water here. Let's add one cup. We may need more than one cup, but let's start with one cup. (stove ticks) Medium high heat, about 10 minutes until really boiling. So we are going to cook around 10 minutes. And then 10 minutes after, it's all boiling? And then, I'm going to turn down the heat to medium. And then, keep cooking until everything is well cooked and also tender. (gently simmers) (simmers rapidly) Ten minutes after. So neat, see. Wow, nice! Let's turn down the heat to medium, between medium and medium-low. (gently simmers) And cover this again. Many, many dishes we can make with kimchi. So if you can make kimchi, how many dishes you can make? Also, there are so many recipes made with kimchi that I didn't make video yet, so it'll be coming in the future. (fan blows loudly) (simmering rapidly) Wow! See, so still hot pepper paste is here on top. I think these all cooked well. Looks awesome, isn't it? Smell so really great! These two guys are vegetarian version, mushrooms, you remember? (laughs) Okay, I'm going to cook longer. (simmers gently) Awesome! This guy is mushroom. Okay, oh my, looks so good! You can serve like this, each person and each one roll. And Korean-style, you can eat it. You can use scissors (scissors snip rapidly) and cut. So bite size, you can cut it and then eat. Or Western-style, you can use knife and fork. Some rice. This is, yeah, kimchi. So let's see inside what it looks like. (scraping) Look at that! First, rice! (slurps) (delicately blows on the Kimchijim) (chomping) Delicious, sweet, savory, a little spicy. And this is cabbage well cooked. No wonder people say this is Bapdoduk. This is a rice thief. Today, we made Kimchijim, braised kimchi, kimchi with pork belly and for vegetarians, mushrooms. Enjoy my recipe. See you next time! Bye!