In this cooking vlog, Paik Jong Won introduces how to make Dwaeji Kimchijjim (Braised Pork with Kimchi). He emphasizes using well-fermented kimchi, preferably sour, and suggests using pork belly or leg meat for their fat content, which is key to the dish's flavor. Sugar is also an important ingredient to counteract the aged kimchi's stale smell. Paik advises against using beef and cucumber kimchi for this recipe. The cooking process involves layering kimchi and meat in a pot, adding seasonings like soybean paste and soup soy sauce, and simmering for 1.5 hours until the meat is tender. He also provides tips on adjusting the flavor with vinegar if needed. Paik mentions that Costco sells a ready-made version of this dish for those who prefer not to cook.
Here are the key facts extracted from the text:
1. The dish being made is called kimchijjim, also known as braised pork with kimchi.
2. The main ingredients for kimchijjim are kimchi, pork, and sugar.
3. Aged kimchi is recommended, but not necessary.
4. Any part of pork can be used, but pork belly is recommended.
5. Fat is an essential ingredient in kimchijjim.
6. The cooking time for kimchijjim is about 1.5 hours.
7. The key to making kimchijjim is to cook the ingredients for a long time so that the flavors meld together.
8. Soybean paste is an important ingredient in kimchijjim.
9. Minced garlic is optional but recommended.
10. The dish can be seasoned with soy sauce, fermented fish sauce, or salted shrimp.
11. The broth should be tasted and seasoned after it boils.
12. If the kimchi is not fermented enough, the dish may not turn out well.
13. The meat should be cut into large chunks so that it doesn't shrink during cooking.
14. The ingredients should be cooked in a large pot with enough water to cover them.
15. The dish should be served with rice.
16. Kimchijjim can be found at Costco in some regions.
17. The dish is different from kimchi jjigae, which focuses more on kimchi than meat.