Aged Kimchi and Pork Rib Stew: The Ultimate Deep and Rich Flavor

How to Make Aged Kimchi and Pork Rib Stew (Jjigae) Without Any Gamey Odor: The Complete Secret Revealed!

Aged Kimchi and Pork Rib Stew: The Ultimate Deep and Rich Flavor

With typhoon warnings in effect, I craved something hearty and flavorful. I decided to make an aged kimchi and pork rib stew using some aged kimchi I’d made in 2016 and fresh pork ribs. This dish is incredibly delicious and perfect for enjoying with a cold beer in the evening. The tangy aged kimchi and rich pork ribs create an unforgettable taste.

Recipe Info

  • Category : Stew
  • Ingredient Category : Pork
  • Occasion : Bar food
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Advanced

Main Ingredients

  • Aged Kimchi: 2 heads (approx. 3kg)
  • Pork Ribs: 2 racks (approx. 2kg)
  • Green Chili Peppers: 4
  • Red Chili Peppers: 2
  • Bird’s Eye Chilies (or other small, hot chilies): 6 (adjust to spice preference)
  • Coffee Grounds: 30g (instant or brewed)
  • Doenjang (fermented soybean paste): 30g
  • Cheongju (Korean rice wine) or Soju: 30ml
  • Cinnamon Sticks: 2 pieces

Seasoning Ingredients

  • Gochugaru (Korean chili flakes): 45g
  • Gochujang (Korean chili paste): 30g
  • Soy Sauce (flavor-enhanced or regular): 30ml
  • Fish Sauce: 15ml (anchovy or sand lance)
  • Minced Garlic: 30g (approx. 2 Tbsp)
  • Ginger Syrup or Minced Ginger: 30ml (approx. 2 Tbsp)
  • Corn Syrup or Oligosaccharide: 15ml
  • Onion Juice: 1 packet (approx. 100ml)
  • Gochugaru Oil (Chili oil): 30ml

Cooking Instructions

Step 1

First, ask your butcher to cut the pork ribs into manageable pieces (cut through the middle). This makes them much easier to eat later.

Step 1

Step 2

To effectively remove any gamey odor from the pork ribs, prepare doenjang, cheongju, coffee grounds, and cinnamon sticks.

Step 2

Step 3

Place the pork ribs in a pot along with the prepared doenjang, cheongju, coffee grounds, and cinnamon sticks. Add just enough water to cover the ribs and boil vigorously until foam forms. This process will eliminate any unpleasant smells from the pork.

Step 3

Step 4

After boiling, rinse the pork ribs thoroughly under cold running water. Wash them meticulously to remove any impurities and then drain them completely in a colander. This step is crucial for ensuring a clean taste, even when using frozen or imported pork.

Step 4

Step 5

Lightly rinse the aged kimchi just once in cold water to slightly moderate its sourness. Lay the kimchi generously at the bottom of a pot. It’s best to leave the core part of the kimchi intact.

Step 5

Step 6

Arrange the cleaned pork ribs on top of the aged kimchi. Add all the seasoning ingredients (gochugaru, gochujang, soy sauce, fish sauce, minced garlic, ginger syrup, corn syrup, onion juice, chili oil) and mix well to coat the ribs evenly. Then, pour in rice water until the ribs are mostly submerged. If you prefer it spicier, add the bird’s eye chilies at this stage.

Step 6

Step 7

Slice the green and red chili peppers diagonally to use as a garnish. Add the stew to the pot, cover, and simmer over medium heat. Let it cook until the sauce has thickened to your liking. Finally, add the sliced chili peppers and simmer for another minute or two. Your delicious aged kimchi pork rib stew is ready! It’s a true rice thief!

Step 7



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