Kimchi Stew with Pork Back Ribs and Aged Kimchi
Delicious Dinner Menu: Aged Kimchi Stew with Pork Back Ribs
This Kimchi Stew with Pork Back Ribs and Aged Kimchi is a culinary masterpiece where the spicy tang of well-fermented kimchi meets the tender, fall-off-the-bone richness of pork back ribs. Each bite offers a delightful texture, with the succulent pork meat easily separating from the bone, perfectly complemented by the soft, flavorful aged kimchi. It’s an unforgettably delicious dish that’s perfect for any meal, especially dinner!
Main Ingredients
- 1.2kg Pork back ribs
- 1.2kg Aged Kimchi
- 1 Onion
- 1 Green onion
- 1 Red chili pepper
- 2 Korean green chili peppers
Cooking Instructions
Step 1
For a more detailed recipe, please refer to the video! https://youtu.be/ZRC-9pNOTEo
Step 2
To remove any gamey smell from the pork back ribs, soak them in cold water for 1 hour to bleed out the blood. Thoroughly removing the blood is key to a clean flavor.
Step 3
Bring 1L of water and 70ml of soju to a rolling boil in a pot. Once boiling, add the pork back ribs and blanch them over high heat for 5 minutes with the lid open. This initial blanching helps remove impurities and unwanted odors.
Step 4
After blanching, rinse the pork back ribs thoroughly under cold running water. Carefully remove any dark red impurities or excess fat to ensure a cleaner taste. Drain the ribs well in a colander.
Step 5
Line the bottom of a deep pot with roughly chopped onion. Layer the aged kimchi over the onions, followed by the blanched pork back ribs. Top with more aged kimchi, then add diagonally sliced red chili pepper, Korean green chili peppers, and chopped green onion. Pour in the kimchi juice, soy sauce, gochugaru, sugar, and 1L of water, ensuring the ingredients are mostly submerged.
Step 6
Bring the stew to a boil over high heat for 8 minutes. Once it’s boiling vigorously, reduce the heat to medium-low, cover the pot, and simmer for 1 hour and 20 minutes to 1 hour and 30 minutes. This slow cooking process tenderizes the meat and allows the kimchi to soften beautifully.
Step 7
Cooking times may vary slightly depending on the pot’s thickness, heat intensity, and the amount of ingredients. The stew is ready when the meat is tender enough to fall off the bone and the broth has reduced to a desirable consistency. You can check for tenderness by piercing the meat with a chopstick.
Step 8
During the simmering process, stir occasionally from the bottom of the pot to prevent sticking and ensure even cooking. Gently lift and stir the ingredients to prevent them from burning.
Step 9
About 10 minutes before serving, taste the stew. If it’s not savory enough, adjust the seasoning with more soy sauce, gochugaru, or sugar according to your preference. For an extra kick of spice, you can add more chili peppers.
Step 10
Finally, sprinkle with sesame seeds for a finishing touch. This delicious Aged Kimchi Stew with Pork Back Ribs can be stored and enjoyed for several days, tasting even better the next day. Serve hot with a side of rice for a satisfying meal!
