Premium Braised Pork Ribs with Aged Kimchi
Sumine’s Premium Braised Pork Ribs with Aged Kimchi Recipe
Following Sumine’s whole chicken stew, we bring you the premium aged kimchi and pork ribs stew! If the aged kimchi pork neck stew was tender, this aged kimchi pork ribs stew has a slightly chewier, more satisfying texture. The combination of kimchi and pork is always fantastic! This simple Sumine’s aged kimchi pork ribs stew requires no other side dishes. Check out how to make it in the video!
Main Ingredients- Pork back ribs 1 rack (approx. 600g)
- Well-fermented kimchi (aged kimchi) 1/2 head
- Onion 1
- Cheongyang chili peppers 3
- Green onion 1 stalk
- Water 200ml
- Kimchi juice 2 ladles
- Doenjang (soybean paste) 1 teaspoon
- Bay leaves 2
Seasoning Sauce- Minced garlic 2 tablespoons
- Soy sauce 6 tablespoons
- Gochugaru (red pepper flakes) 3 teaspoons
- Plum extract 1 tablespoon
- Pepper generously
- Minced garlic 2 tablespoons
- Soy sauce 6 tablespoons
- Gochugaru (red pepper flakes) 3 teaspoons
- Plum extract 1 tablespoon
- Pepper generously
Cooking Instructions
Step 1
Soak the pork ribs in cold water for at least 30 minutes to bleed out the blood. If using frozen ribs, soak for over an hour. Thoroughly removing the blood is key to eliminating any gamey odor and achieving a clean flavor.
Step 2
Once the blood is removed, blanch the pork ribs in boiling water for a short period to remove impurities. Skim off any foam or scum that rises to the surface. This step ensures a cleaner taste and appearance.
Step 3
Prepare the vegetables: roughly chop the onion, and slice the Cheongyang chili peppers and green onion diagonally. Adding these vegetables will enhance the flavor profile and help balance the spiciness.
Step 4
In a bowl, combine all the ingredients for the seasoning sauce: minced garlic, soy sauce, gochugaru, plum extract, and a generous amount of pepper. Mix well until all ingredients are evenly incorporated.
Step 5
In a pot or Dutch oven, create a base layer with half of the aged kimchi. Arrange the blanched pork ribs on top, and then cover them completely with the remaining aged kimchi. This layering technique helps the ribs to cook tenderly and absorb the rich flavor of the kimchi.
Step 6
Pour 200ml of water and 2 ladles of kimchi juice over the ribs and kimchi. Cover the pot with a lid and bring to a boil over high heat for about 30 minutes. This initial high-heat cooking helps to tenderize the ribs and kimchi.
Step 7
After 30 minutes, reduce the heat to medium-low. Pour the prepared seasoning sauce evenly over the ingredients in the pot. Cover again and let it simmer gently for about 50 minutes. Slow simmering allows the flavors to meld beautifully and the meat to become exceptionally tender.
Step 8
Slice the green onion into large pieces and prepare the sliced Cheongyang chili peppers.
Step 9
When the ribs have been simmering for about 30 minutes (during the 50-minute simmer), add the prepared green onions and chili peppers to the pot. Cover and continue to cook for another 10-15 minutes. The fresh aromatics will add a vibrant touch to the dish.
Step 10
The dish is ready when the sauce has reduced to a thick, savory consistency and the pork ribs are fork-tender. Taste and adjust seasoning if necessary, adding about 1 tablespoon of soup soy sauce if needed. Enjoy this hearty and flavorful stew while it’s hot!
