Braised Pork Ribs with Kimchi (Baek Jong-won Style)
A Slightly Adapted Baek Jong-won Recipe for Rich and Flavorful Braised Pork Ribs with Kimchi
We’ve taken our usual kimchi stew and elevated it by referencing Baek Jong-won’s recipe for braised pork ribs with kimchi, resulting in a deeper, more robust flavor. This dish promises a satisfying and special meal you can easily recreate at home.
Main Ingredients- Pork spare ribs 1kg
- Well-fermented kimchi (with juice)
- Gochugaru (Korean chili powder) 2-3 Tbsp (adjust to kimchi’s saltiness and spice level)
- Minced garlic 1-2 Tbsp
- Soup soy sauce (Guk-ganjang) 1-2 Tbsp (adjust to taste)
- Salted shrimp (Saewoojeot) 1 Tbsp (with brine)
- Doenjang (fermented soybean paste) 1 Tbsp
- Green onion 1/2 stalk (chopped)
- Green chili pepper 1-2 (sliced diagonally, optional)
Cooking Instructions
Step 1
First, we’ll pre-boil the ribs to remove any gamey odor and tenderize them. Place the pork ribs in a pot and add enough rice water to cover them completely. Stir in 1 tablespoon of doenjang. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10-15 minutes. Once boiled, rinse the ribs thoroughly under cold water to remove any impurities.
Step 2
Return the cleaned ribs to the pot. Add well-fermented kimchi (including the juice), cut into bite-sized pieces. Stir in 2-3 tablespoons of gochugaru to give the stew a vibrant red color. Season with soup soy sauce and salted shrimp (including its brine) for the base flavor. If needed, add more anchovy-kelp broth or water to cover the ingredients. Bring to a boil over high heat, then reduce to medium-low heat and simmer for at least 30 minutes, or until the ribs are tender. This initial simmering helps to develop a deeper flavor.
Step 3
Once the ribs are becoming tender, add 1-2 tablespoons of minced garlic. Now is also the time to add the chopped green onions and diagonally sliced chili peppers for a spicier and more complex flavor (these are optional). If the liquid level is low, add a bit more broth or water. Cover and continue to simmer gently over low heat for at least another 20 minutes, or until the kimchi is very soft and melded with the ribs. Allowing the kimchi to stew thoroughly is key to achieving a rich and delicious dish where the flavors of the ribs and kimchi meld perfectly. After simmering, taste the stew and adjust the seasoning with more soup soy sauce or salt if necessary. Enjoy your delicious braised pork ribs with kimchi!
