Pork Back-Rib Kimchi Stew: A Deliciously Tender Dish
Hearty Pork Back-Rib Kimchi Stew, Richly Flavored with Well-Fermented Kimchi
Seeing my kimchi fermenting beautifully made me crave a hearty kimchi stew! So, I decided to make ‘Pork Back-Rib Kimchi Stew’ by simmering tender pork back ribs with delicious, aged kimchi. What’s amazing is how this dish achieves such a deep, savory flavor using just these two main ingredients and a few seasonings. The secret touch? Finishing it by simmering it thoroughly with homemade beef bone broth. This not only enriches the stew but also gives the kimchi a beautiful, appetizing sheen. One bite of the tender kimchi and succulent pork ribs with a bowl of rice, and you’ll understand why this is a true ‘rice thief’! It’s so satisfying and addictive, you’ll be thinking about it long after the meal. Enjoy this wonderful pork back-rib kimchi stew, perfect for a cozy weekend meal!♡
Ingredients- 2kg Pork Back Ribs
- 1L Water
- 2 Heads of Well-Fermented Kimchi
- 1 Cup Soju (for deodorizing)
- 3 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 2 Cups Homemade Beef Bone Broth
- 2 Cups Kimchi Brine
- 3 Tbsp Rice Wine (Cheongju)
Cooking Instructions
Step 1
First, place the 2kg of pork back ribs in a bowl and pour 1 cup of soju over them. Let them marinate for about 15 minutes. The soju helps to remove any gamey odor from the ribs.
Step 2
Rinse the marinated ribs under cold running water and soak them for at least 30 minutes to remove any remaining blood. Change the water periodically for a cleaner result. Properly draining the blood is key to a clean and pleasant taste.
Step 3
In a pot, bring 1L of water to a boil with 3 bay leaves and 1 tablespoon of whole peppercorns. Once boiling, add the rinsed pork back ribs and blanch them for about 5 minutes to remove impurities.
Step 4
Remove the blanched ribs and rinse them thoroughly under cold water. Clean the pot as well, or transfer the ribs to a clean pot.
Step 5
In the clean pot, add the rinsed pork back ribs. Pour in 1L of fresh water, 2 cups of kimchi brine, and 3 tablespoons of rice wine (Cheongju). Cover the pot with a lid and simmer over medium-low heat for about 40 minutes, or until the ribs are tender. Add a little water if the liquid reduces too much during simmering.
Step 6
Once the pork back ribs are partially cooked and tender, add the 2 heads of kimchi. You can add them whole or cut them into manageable pieces. Pack the kimchi into the pot; it’s okay if it’s a tight fit.
Step 7
Bring the stew back to a boil over high heat, spooning some of the liquid over the kimchi and ribs. Once boiling, reduce the heat to low, cover, and let it simmer for at least another 30 minutes, or until the kimchi is very tender and well-cooked. Baste the kimchi with the broth from time to time to keep it moist. In the last 5 minutes of cooking, pour in the 2 cups of homemade beef bone broth and simmer briefly to further enrich the flavor of the stew.
Step 8
Once the kimchi and pork back ribs are both perfectly tender, turn off the heat. Serve the stew generously in a bowl. Enjoy this incredibly delicious dish with a bowl of hot rice while it’s piping hot!
