Braised Aged Kimchi Jjim

Kimchijjim(braised kimchi)

6 oz pork belly or shoulder (or beef chuck, one can of kkongchi"saury")
1-1/2 pounds **moogunji kimchi (1 quarter of the whole old kimchi) 
1 tbsp Korean soy bean paste(doenjang)
1 tbsp minced garlic
1/2 cup juice from kimchi
1 cup anchovy broth (or water)
1 tbsp sugar
1 tsp Korean red chili pepper flakes(gochugaru, optional)
1 or 2 scallions, chopped
Red pepper and carrot for garnish(optional)

**Moogunji is very old fermented cabbage kimchi.

1️⃣Place 1 large(or 2) and long leave on the cutting board and add 1 strip of pork(beef or saury) in the center lengthwise. Roll them up tightly. Tuck the sides in and shape the roll tightly so that it won’t fall apart while cooking.

2️⃣In a bowl, add Korean soy bean paste(doenjang), minced garlic, kimchi juice, anchovy broth (or water) and sugar, mix well.

3️⃣Add *1️⃣ to the pot. And add 2️⃣ sprinkle gochugaru(optional).

4️⃣Bring it to a boil. Reduce the heat to medium low. Simmer, covered, until the kimchi and meat are tender, about 30minutes. If the liquid is evaporating too quickly, reduce the heat a bit further and/or add more liquid.

5️⃣Garnish with scallions, red pepper and flower shape of carrots and turn off the heat. Serve with steamed rice.