Kimchi Jjim and Soft Egg Kimchi Porridge – Comfort Meals

# Kimchi Jjim and Soft Egg Kimchi Porridge Recipe,

If you’re looking for the ultimate Korean comfort food, look no further.

Actor Ryu Soo-young, affectionately called “Eo-Nam Teacher” in Korea, has shared two of his iconic dishes that anyone

can try at home: rich and tender Kimchi Jjim (braised kimchi with pork) and soothing Soft Egg Kimchi Porridge.

Let’s dive into these home-style dishes that bring the warmth of a Korean mom’s kitchen right to your table.

## 1. Kimchi Jjim – Deep Flavor in Every Bite

1-1. Ingredients, Kimchi Jjim

Aged Kimchi: 500g
Pork Shoulder (front leg): Equal to kimchi in weight; fatty cuts recommended
Water: About 200ml
Anchovy Sauce: 2 tablespoons
Soy Sauce: 1 tablespoon
Sugar: 1 tablespoon (balances strong sourness from kimchi)
Minced Garlic: to taste (added at the end)
Chopped Green Onion: to taste (added at the end)

1-2. Instructions

Pre-cook the Pork

Lightly sear the pork shoulder in a dry pan for a few minutes on both sides. This helps it keep shape and texture
after simmering.
Combine in a Pot

Place the seared pork and aged kimchi in a pot or pressure cooker.
Season & Add Liquid

Add water (about the same volume as the kimchi), anchovy sauce, soy sauce, and sugar. The sugar is key to balancing any overly sour kimchi.
Simmer Gently

Cover and cook over medium heat for 50 minutes. The pork will become melt-in-your-mouth soft,
while the kimchi turns rich and savory.
Finish with Aromatics

Add minced garlic and chopped green onion. Simmer for another 5 minutes, and your Kimchi Jjim is done—juicy,
soft, and packed with umami.

Kimchi Jjim and Soft Egg Kimchi Porridge – Comfort Meals

## 2. Soft Egg Kimchi Porridge – Hangover Cure Approved

2-1. Ingredients

Kimchi (stems preferred): Half a bowl, finely chopped
Sesame Oil: 1–2 tablespoons
Tuna Fish Sauce: 1 tablespoon
Cooked Rice: 200g
Water: 400ml (about 2x rice volume)
Sugar: 1/4 teaspoon
Eggs: 3 (for soft-poached style)
Seaweed (gim): shredded, for garnish

2-2. Instructions, Kimchi Jjim

Sauté the Kimchi

Use the stem part of kimchi for better texture. Sauté in sesame oil over low heat until fragrant.
Add Flavor

Stir in tuna fish sauce to add a deeper umami kick—just like in Japanese udon soup.
Stir in Rice

Add the cooked rice and mix gently. Avoid mashing the grains.
Simmer into a Porridge

Pour in the water, sugar, and simmer on medium heat for about 10 minutes, until the consistency becomes
creamy and porridge-like.
Poach the Eggs Softly

Lower the heat to the minimum. Make small wells in the porridge and crack in the eggs.
Cover and let steam for 3 minutes—don’t stir. The result? Perfect soft eggs, nestled in your kimchi porridge.
Finish with Seaweed

Top with shredded seaweed (gim) for extra flavor and visual appeal. The key is to enjoy it by scooping both the soft egg and porridge in one spoonful.

## 💡 Final Notes – Simple but Unforgettable

These recipes are not just meals—they’re mood lifters.

The Kimchi Jjim gives you that deep, spicy-sour comfort that feels like home, while the Soft Egg Kimchi Porridge is perfect for a rainy day or after a long night.

And yes, both were featured in a real home-cooking video by actor Ryu Soo-young (aka Eo-Nam Teacher), a true ambassador of Korean home cuisine.

📺 Watch the full recipe video here: YouTube – Ryu Soo-young’s Kimchi Jjim & Kimchi Porridge

Let me know in the comments if you’ve tried these dishes or have your own twist on them!
More authentic Korean recipes coming soon 💛

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I’ll pick the best topics and post them here for everyone to enjoy!