Aged Kimchi and Pork Rib Stew: A Rich and Flavorful Special Meal
The Epitome of Home Cooking! Aged Kimchi Pork Rib Stew Recipe (Highly Recommended for Dinner)
A magnificent harmony of the refreshing tang from well-fermented aged kimchi and the rich juiciness of pork ribs creates this incredible Aged Kimchi Pork Rib Stew! This dish is a true ‘rice thief’ – its captivating flavor will make your mouth water just by looking at it, and one bite will leave you amazed by its unforgettable taste. Enjoy a special dinner with this delicious dish that will have you devouring your rice in no time. (Reinterpreted for even greater flavor, inspired by the ‘Soomi’s Side Dishes’ recipe.)
Main Ingredients- 1.3kg well-aged kimchi (whole)
- 850g pork ribs
- 1 onion (thickly sliced)
- 1 large green onion (cut diagonally into large pieces)
- 2 Korean green chilies (cut diagonally into large pieces)
- 1 red chili (cut diagonally into large pieces)
- 150ml kimchi brine
- 1 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp instant coffee granules
- 1 tsp soy sauce for soup
- 1.1 liters water (3.3 liters total used)
Seasoning Ingredients- 2.5 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp maesilcheong (plum extract)
- 2.5 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1/2 tsp black pepper
- 2.5 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp maesilcheong (plum extract)
- 2.5 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1/2 tsp black pepper
Cooking Instructions
Step 1
Soak the pork ribs in cold water for about 40 minutes to remove any blood. Thoroughly draining the blood will result in a cleaner taste without any gamey odors.
Step 2
In a pot, combine the drained ribs, 1 Tbsp doenjang, 1/2 Tbsp coffee granules, and 3 liters of water. Cover with a lid and boil over high heat for 35 minutes. This will tenderize the ribs and further eliminate any unwanted smells.
Step 3
Once boiled, remove the ribs and rinse them under cold water to clean off any residue. Make deep cuts into the ribs with a knife to help the seasoning penetrate better. The deeper the cuts, the more flavor will be absorbed, making it even more delicious.
Step 4
Trim off the tough bottom ends of the aged kimchi. These parts will also add flavor to the dish when cooked together.
Step 5
Thickly slice the onion. Cut the green onions, Korean green chilies, and red chili into large diagonal pieces. Using larger cuts for the vegetables will help them maintain their shape and prevent them from breaking down too much during cooking.
Step 6
In a bowl, mix together 2.5 Tbsp soy sauce, 1 Tbsp gochugaru, 1/2 Tbsp maesilcheong, 2.5 Tbsp minced garlic, 1/2 Tbsp minced ginger, and 1/2 tsp black pepper to create the seasoning paste. Add the sliced onion and chilies to this mixture and combine well.
Step 7
In a deep pot, layer half of the aged kimchi without overlapping. Place the scored pork ribs on top, and then cover with the remaining kimchi. Pour in 150ml of kimchi brine and 200ml of water. Cover with a lid and bring to a rolling boil over high heat for 5 minutes.
Step 8
After 5 minutes, add the seasoned vegetables and 900ml of water to the pot. Cover again and simmer over medium heat for 25 minutes, allowing the ribs and kimchi to become tender. Check periodically to ensure the liquid doesn’t reduce too much.
Step 9
Finally, add the large-cut green onions and sprinkle 1 tsp of soy sauce for soup over the ribs. Reduce the heat to medium-low and simmer for another 15 minutes to complete your delicious Aged Kimchi Pork Rib Stew. It’s important to let it simmer long enough for the deep flavors to meld together!
