Mild Kimchi Jjim (Braised Kimchi & Pork)

Layer the kimchi in a pot, set the pork shoulder on top in one whole piece, then add the onion, sugar, and broth.

~5 min

Why: Cooking the pork whole instead of sliced keeps it from drying out.

Bring to a boil over high heat, then cover and simmer gently over low heat for 50 minutes.

~50 min

Why: Long cooking melts away kimchi's sharp heat and brings out its sweetness — 'mild kimchi jjim' isn't made by leaving out chili, it's made with time.

Take out the pork, shred it along the grain or slice it, and return it to the pot. Add the green onion and cook 5 more minutes.

~5 min

Watch out: If the liquid reduces too far it turns salty — top up with half a cup of water as needed.