Braised Pork Back Ribs with Aged Kimchi
Golden Recipe! Kimchi Pork Back Rib Stew – A Complete Meal Dish
The perfect harmony of well-fermented aged kimchi and tender pork back ribs! This dish is a fantastic side for rice or a superb accompaniment to drinks.
Main Ingredients- 1 head of Aged Kimchi (well-fermented napa cabbage kimchi)
- 1 lb Pork Back Ribs (about 600g)
- 3 Korean Green Chilies
- 1/2 stalk Scallion
- A small handful of Mushrooms (e.g., shiitake or your favorite)
Seasoning- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 cloves Garlic, minced (approx. 1 Tbsp)
- 3 Tbsp Mirin (rice wine for cooking) or Cheongju (Korean rice wine)
- Pinch of Black Pepper
- 2 cups Anchovy-Kelp Broth (approx. 400ml)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 cloves Garlic, minced (approx. 1 Tbsp)
- 3 Tbsp Mirin (rice wine for cooking) or Cheongju (Korean rice wine)
- Pinch of Black Pepper
- 2 cups Anchovy-Kelp Broth (approx. 400ml)
Cooking Instructions
Step 1
Rinse the pork back ribs under cold water for about 10 minutes to remove blood. Then, blanch them in boiling water for 5 minutes to get rid of impurities and any gamey smell. Rinse the blanched ribs under cold water and set aside.
Step 2
Finely mince the garlic by pressing it flat with the side of your knife and then chopping. Using minced garlic like this will enhance the garlic flavor and significantly improve the dish’s taste.
Step 3
Mince the garlic meticulously to bring out its aromatic essence. Properly prepared garlic is the start of a delicious dish.
Step 4
Place the prepared pork back ribs in a bowl, add the minced garlic and gochugaru, and sprinkle with black pepper for initial seasoning.
Step 5
Today, we’re using Mirin as a cooking wine. Mirin helps tenderize the meat and removes any unpleasant odors. You can also use Cheongju.
Step 6
Add the Mirin to the seasoned pork back ribs and gently massage them with your hands to ensure the marinade is evenly distributed. Letting it marinate for at least 10 minutes will result in a deeper flavor.
Step 7
Now it’s time for the star ingredient: the well-fermented aged kimchi. Its tangy and slightly sweet flavor creates a fantastic combination with the pork back ribs.
Step 8
Tear the aged kimchi into bite-sized pieces. Remove the tough core at the top. Placing it whole into the pot not only looks appealing but also makes it enjoyable to tear and eat once cooked. Add your sliced mushrooms as well. (Mushrooms are an affordable and nutritious ingredient, perfect for any dish!)
Step 9
Add the diagonally sliced scallion and the Korean green chilies for a spicy kick. Finally, pour in the prepared anchovy-kelp broth, enough to cover the ingredients.
Step 10
Bring the stew to a boil over high heat, then reduce the heat to medium, cover the pot, and simmer for about 30 minutes. It’s crucial to cook until the meat is tender and easily separates from the bone. Add a little more broth if it reduces too much during cooking.
