Signature

Jar-braised Kimchi-jjim

항아리 김치찜

Pork shoulder and well-aged kimchi slow-steamed in a jar. Deep, rich, and made for spooning over rice — serves two.

₩23,000

SignatureSpicy

Why This Dish Is Special

One of Jongno Bansanghoe’s signatures. Pork shoulder and well-aged kimchi are packed into a traditional earthenware jar and slow-steamed until the meat is meltingly tender and the broth turns deep and rich. It is the kind of dish you spoon over rice again and again — a hearty share plate for two that anchors many dinners and company gatherings here.

Best Paired With

Pocheon Kettle Dongdongju

₩6,000

포천 주전자 동동주

Pocheon dongdongju served in a kettle — nutty and gently sweet, made for buchu-jeon and bossam.

Regional Soju

₩6,000

팔도 소주

Regional soju from across Korea — Chamisul, Jinro, Jinro Gold, Cheoeumcheoreom, Saero, Joheundaei, Ipsaeju, Chamsoju, Daeseon, Hallasan 16, Sunyangrin, C1, and more.

Frequently Asked Questions

How many people is the jar kimchi-jjim for?

It is portioned for two, though it comfortably rounds out a table for a small group when ordered with other dishes. The rich broth is perfect over rice.

What makes the jar (hangari) method special?

Slow-steaming in a covered earthenware jar keeps the heat even and gentle, so the pork stays tender and the kimchi mellows into a deep, layered flavor rather than a sharp sourness.