Main ingredients:

1 kilogram pork neck

1/2 head aged kimchi

1/2 onion

1 green onion

1 red chile pepper

1 Cheongyang green chile pepper

500 milliliters anchovy-kelp broth (or rice water)

1/2 tablespoon doenjang (optional)

Seasoning ingredients:

1 cup kimchi juice

1 tablespoon soy sauce (for soup)

2 tablespoons cooking wine

1 tablespoon gochugaru (Korean red chile powder)

1 tablespoon sugar

1 tablespoon minced garlic

Black pepper to taste

(serves 3)

Instructions:

Cut the kimchi into thirds, keeping the base attached. Mix the seasoning ingredients in a bowl, adjusting the sugar based on the kimchi’s level of fermentation.

Slice the pork neck into large pieces and thickly slice the onion.

Slice the green onion and peppers diagonally.

Layer the kimchi at the bottom of a pot, add the pork and onion on top, then pour over the seasoning, broth and doenjang. Bring to a boil, then reduce the heat to medium and simmer for about 1 hour and 20 minutes, stirring occasionally to prevent sticking.

Add the green onion and chile peppers, then simmer briefly. Slice the pork into bite-sized pieces and enjoy with kimchi.

[Source: W Table]

(Moksal gimchi jjim, pork neck kimchi stew, braised pork neck with kimchi, spicy pork and kimchi jjim, kimchi stew with pork collar)