Braised Pork Ribs with Aged Kimchi
No Special Marinade Needed! Delicious Braised Pork Ribs with Aged Kimchi
Today, we’re making a fantastic braised pork rib dish with aged kimchi (muk-eunji) that requires no special marinade! If you have aged kimchi on hand, you’re already halfway there. Pork rib dishes, especially those with bones, require time to remove blood and impurities, so as a working couple, I used to make this on weekends. This dish combines the tangy flavor of aged kimchi with the tender richness of pork ribs, making it an absolute rice-stealing delight!
Main Ingredients- 1/2 head Aged Kimchi (cut into bite-sized pieces)
- 6-10 Pork Ribs
- 1 Onion (sliced into strips)
- 1 Scallion (cut into long pieces)
Seasoning Ingredients- 2 ladles Aged Kimchi Brine
- 1-2 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic (generous)
- 1/2 Tbsp Doenjang (soybean paste)
- 2 ladles Aged Kimchi Brine
- 1-2 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic (generous)
- 1/2 Tbsp Doenjang (soybean paste)
Cooking Instructions
Step 1
First, soak the pork ribs in cold water for 1-2 hours to remove impurities and blood. Then, bring a pot of water to a boil, add 1/2 Tbsp of doenjang and bay leaves (optional), and boil the ribs for 10 minutes. This process helps to eliminate any gamey odor and ensures tender ribs.
Step 2
After boiling, rinse the pork ribs thoroughly under cold water to remove any excess fat and remaining blood. Drain them well in a colander.
Step 3
Wash the scallions and cut them into long, generous pieces. These will add a wonderful aroma to the stew.
Step 4
Now, place half of the aged kimchi, cut into manageable pieces, at the bottom of your cooking pot. This layer is key to infusing the ribs with the kimchi’s deep, fermented flavor.
Step 5
Pour 2 ladles of the aged kimchi brine evenly over the kimchi layer. This brine is packed with umami and will form the base of your sauce.
Step 6
Drizzle 1-2 Tbsp of sesame oil around the edges of the pot. The nutty aroma of sesame oil will beautifully complement the aged kimchi, enhancing the overall fragrance.
Step 7
Sprinkle 1 Tbsp of gochugaru evenly over the kimchi for a vibrant color and a gentle touch of heat.
Step 8
Add 1 Tbsp of soy sauce to bring in more savory notes and adjust the seasoning.
Step 9
Add a generous 1 Tbsp of minced garlic. Garlic not only adds a rich flavor but also helps to tenderize the meat and remove any lingering odors.
Step 10
Layer the thinly sliced onions over the ribs. The natural sweetness of the onions will balance the tanginess of the kimchi and add depth to the dish.
Step 11
Arrange the prepared pork ribs neatly on top of the onion layer.
Step 12
Cover the ribs with the remaining aged kimchi. This ensures that all ingredients cook evenly and the flavors meld together beautifully.
Step 13
Cover the pot with a lid and bring it to a boil over high heat. Once it starts bubbling, reduce the heat to low and let it simmer gently for 30-40 minutes until the aged kimchi is very tender and the ribs have absorbed the flavors. This slow cooking is essential for developing the dish’s signature taste.
Step 14
The dish is already delicious at this point and can be served as is,
Step 15
but for an even richer aroma and taste, add the long-cut scallions decoratively on top.
Step 16
Cover the pot again and simmer for about 10 more minutes on low heat. The fragrant essence of the scallions will infuse into the stew, creating a more complex flavor profile.
Step 17
And there you have it! A delectable Braised Pork Ribs with Aged Kimchi dish, where the tangy kimchi and tender ribs create a perfect harmony. It’s a fantastic side dish for rice or a great accompaniment to drinks. ^^
