In Korea, we make a huge amount of kimchi at the end of the fall or beginning of the winter. It is part of the preparations for winter in Korean culture. So, it is a very common and important event for Korean families. Winter kimchi is stored and enjoyed during the winter, sometimes even until the next spring or summer. We call it “GimJang” (김장) in Korean. All the family, friends, relatives, and/or neighbors gather together and make kimchi together. At the end of a hard day laboring to make kimchi, they love to try their fresh kimchi with boiled pork. Not only is it tasty, but it is also a very happy moment to enjoy the delicious food with loved ones.
My parents have traveled from Korea to stay with us in America to help us with our new baby. My mom makes the best kimchi ever and I always hunger for her kimchi. A few days ago, my mom made a big batch of winter kimchi for me. So I cooked a pork dish called “suyuk” to eat with her kimchi. We enjoyed it very much. Fresh kimchi with tender pork tastes heavenly. hehe… I am very happy and excited to share this recipe with you. If you make new kimchi, please try this someday. Of course, you can eat the pork with old kimchi too.
Yield: 4 Servings