Pork Belly & Aged Kimchi
“….mukeunji is featured in a number of stews. Muk Eun Ji Budae Jjigae, or “army stew” — which I had at the Manhattan location — has a great intense broth from the addition of mukeunji, but if you want mukeunji “straight-up” without any fuss, order the Muk Eun Ji Deungppyeo Jjim. Whole mukeunji is halved or quartered and braised with pork spine. Once brought to the table in a pot steaming and vigorously boiling away, the waitress cuts the kimchi into manageable pieces with a pair of scissors. The broth is again, intense from the mukeunji, and the kimchi and pork are rendered tender from the braising. It’s a celebration of mukeunji and pork, as is the restaurant itself. Your mouth will be glad to be taking part in the festivities.
If you want to continue the party at home, mukeunji is also sold at the restaurant to-go.”