Braised Pork Ribs with Aged Kimchi: A Rich and Flavorful Stew for All Ages
The Perfect Combination! Aged Kimchi and Tender Pork Ribs for a Deeply Flavorful Kimchi Pork Rib Stew
Mild for the kids, spicy for the adults! This special recipe combines the deep flavor of aged kimchi with tender pork ribs, creating a delightful meal for the whole family. It’s a guaranteed rice-thief!
Main Ingredients- Pork ribs 12 pieces (approx. 1kg)
- 1 onion (medium-sized)
- 1/4 carrot
- 1 stalk green onion
- 2 potatoes (medium-sized)
- 1/2 head aged kimchi (well-fermented)
- 2 bay leaves
- About 15 whole peppercorns
- 1/3 cup soju (approx. 60ml)
Seasoning Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 0.5 Tbsp minced garlic
- 3 Tbsp maesilcheong (plum syrup, for sweetness and umami)
- A pinch of MSG (enhances flavor, optional)
- A pinch of black pepper
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 0.5 Tbsp minced garlic
- 3 Tbsp maesilcheong (plum syrup, for sweetness and umami)
- A pinch of MSG (enhances flavor, optional)
- A pinch of black pepper
Cooking Instructions
Step 1
Place the 12 cleaned pork ribs in a pot. Pour enough cold water to cover the ribs. Add 2 bay leaves, about 15 whole peppercorns, and 1/3 cup of soju. Bring to a boil over high heat.
Step 2
Once the water is boiling vigorously, reduce the heat to medium and simmer for about 15-20 minutes to remove blood and impurities from the ribs. Skim off any foam or scum that rises to the surface for a clearer broth.
Step 3
Carefully remove the cooked ribs from the pot using a strainer. Be cautious as they will be hot!
Step 4
Rinse the removed ribs thoroughly under cold running water. This step is crucial for removing any remaining impurities or blood, especially around the bones, ensuring a clean taste without gamey odors.
Step 5
Time to prep the vegetables! Thinly slice the onion and carrot. Cut the potatoes into bite-sized chunks, similar in size to the ribs. Slice the green onion diagonally.
Step 6
Now, let’s prepare the stew pot. Spread the prepared half-head of aged kimchi evenly across the bottom of the pot. This prevents the ribs from sticking and burning, while also infusing the stew with a deep flavor.
Step 7
Arrange the cleaned pork ribs neatly on top of the kimchi layer.
Step 8
Evenly distribute the sliced onion, carrot, and chunked potatoes over the pork ribs. The vegetables will add sweetness as they cook.
Step 9
Now for the seasonings! Mix 2 Tbsp gochujang, 1.5 Tbsp gochugaru, 0.5 Tbsp minced garlic, 3 Tbsp maesilcheong, a pinch of MSG (optional, for extra umami), and a pinch of black pepper. Add approximately 2 cups (400ml) of water. Cover the pot and bring to a boil over high heat.
Step 10
Once the stew is boiling vigorously, reduce the heat to medium and continue to simmer for about 15-20 minutes, or until the potatoes are tender and cooked through. Spoon some of the broth over the ingredients periodically to ensure even flavoring.
Step 11
When the potatoes are tender, add the diagonally sliced green onions and simmer for a short while longer to finish. The fragrant aroma of the green onions will enhance the overall flavor. Enjoy your delicious meal!
