Pork Back Rib Kimchi Stew (Kimchi Jjim)
Simple and Delicious Pork Back Rib Kimchi Stew Recipe
The traditional method of boiling pork used to involve ingredients like soybean paste and bay leaves. Nowadays, I find that simply adding a few ingredients and Mirin (rice wine) is sufficient. I’m not sure if it’s because the quality of the meat has improved or if Mirin is just that effective at removing gamey odors, but the results are consistently satisfying. I bought a 700g pack of pork back ribs and made kimchi stew with 12 ribs for the adults, and a soy-based braised dish with 5 ribs for the children. I’ll be documenting the kimchi stew today and the soy-braised ribs in a separate post.
Ingredients- Well-fermented Napa Cabbage Kimchi, adequate amount
- Pork Back Ribs 500g
- Water 1L
- Green Onion 1/2 stalk
- Garlic 2 cloves
- Minced Ginger 1 Tbsp
- Mirin (Rice Wine) 3 Tbsp
Seasoning- Minced Garlic 1 Tbsp
- Plum Extract (Maesil Cheong) 1/2 Tbsp
- Brewed Soy Sauce 3 Tbsp
- Red Pepper Flakes 1.5 Tbsp
- Black Pepper, a pinch
- Reserved Rib Broth, adequate amount
- Minced Garlic 1 Tbsp
- Plum Extract (Maesil Cheong) 1/2 Tbsp
- Brewed Soy Sauce 3 Tbsp
- Red Pepper Flakes 1.5 Tbsp
- Black Pepper, a pinch
- Reserved Rib Broth, adequate amount
Cooking Instructions
Step 1
Soak the pork back ribs in cold water to remove any blood. Change the water occasionally to ensure thorough blood removal.
Step 2
In a pot, combine 1 liter of water with the pork back ribs, 1/2 stalk of green onion, 2 cloves of garlic, 1 tablespoon of minced ginger, and 3 tablespoons of Mirin. Bring to a boil and simmer for at least 20 minutes. (I boiled 700g of ribs for over 30 minutes as I was preparing some for soy-braised ribs as well.)
Step 3
Prepare the seasoning mixture. For 500g of ribs: combine 1 tablespoon of minced garlic, 1/2 tablespoon of plum extract, 3 tablespoons of soy sauce, a pinch of black pepper, and 1.5 tablespoons of red pepper flakes.
Step 4
Rinse the well-boiled pork back ribs under clean running water to remove any impurities or scum.
Step 5
Line the bottom of a pot with a generous layer of kimchi.
Step 6
Arrange the cleaned pork back ribs on top of the kimchi.
Step 7
Cover the ribs with another layer of kimchi.
Step 8
Add the prepared seasoning mixture and a portion of the clear broth from boiling the ribs. Bring to a rolling boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes. (I added about 2/3 of the broth initially and added more later as needed.)
Step 9
Your flavorful and hearty Pork Back Rib Kimchi Stew is now ready!
