Spicy and Sweet Kimchi Braised Pork Ribs
How to Make Delicious Kimchi Braised Pork Ribs
Feeling a bit low on energy? Why not try this savory and sweet, deeply flavored Kimchi Braised Pork Ribs? It’s the perfect dish to invigorate your appetite!
Main Ingredients
- 2/4 block Aged Kimchi (approx. 500g): Using well-fermented, sour kimchi will yield a richer flavor.
- 14 Pork Back Ribs (approx. 600g): Soak in cold water for over 30 minutes to remove blood. Then, briefly boil and rinse under cold water.
- 1 Green Onion: Slice diagonally.
- 1/4 Onion: Coarsely julienne.
- 5 Perilla Leaves: Roll up and thinly julienne. (Optional)
- 200g Kimchi Juice: Use the juice from the aged kimchi. This is about one rice bowl full.
Seasoning Sauce
- 2 Tbsp Gochugaru (Korean chili flakes): For spiciness.
- 1 Tbsp Jin Ganjang (Soy Sauce): Adds umami and color.
- 1 Tbsp Sugar: Balances the spicy and sweet flavors.
- 2 Tbsp Minced Garlic: Enhances the aroma.
- 1 Tbsp Corn Syrup (or Oligodang/Mullot): For a glossy finish and sweetness.
- 2 Tbsp Gochugaru (Korean chili flakes): For spiciness.
- 1 Tbsp Jin Ganjang (Soy Sauce): Adds umami and color.
- 1 Tbsp Sugar: Balances the spicy and sweet flavors.
- 2 Tbsp Minced Garlic: Enhances the aroma.
- 1 Tbsp Corn Syrup (or Oligodang/Mullot): For a glossy finish and sweetness.
Cooking Instructions
Step 1
Rinse the pork back ribs purchased from the mart under cold water for at least 30 minutes to remove any blood. This step is crucial to eliminate gamey odors. In a pot, bring plenty of water to a boil, add the ribs, and blanch for about 5 minutes. After blanching, rinse the ribs again under cold water to remove any impurities and set aside.
Step 2
Trim the stems off the aged kimchi. Measure about 200g (one rice bowl full) of kimchi juice and set it aside. If you don’t have enough kimchi juice, you can supplement with plain water or anchovy-kelp broth.
Step 3
Arrange the prepared pork back ribs at the bottom of a wide pot. This helps to season the ribs and create a flavorful broth.
Step 4
Add the vegetables you have prepared, such as green onions and onions. Feel free to use up any leftover vegetables from your refrigerator. (e.g., mushrooms, carrots) These vegetables add depth of flavor and texture to the dish.
Step 5
In a bowl, combine all the seasoning sauce ingredients: 2 Tbsp gochugaru, 1 Tbsp jin ganjang, 1 Tbsp sugar, 2 Tbsp minced garlic, and 1 Tbsp corn syrup. Mix well to create the seasoning sauce.
Step 6
Pour the prepared seasoning sauce over the pork back ribs arranged in the pot. Gently mix and marinate the ribs to allow the flavors to penetrate.
Step 7
Place the aged kimchi evenly over the marinated pork ribs. The kimchi will infuse the braising liquid with its tangy and savory essence, making the stew even richer.
Step 8
Pour in the prepared kimchi juice (approx. 200g) and water or broth (approx. 200g). Maintain a 1:1 ratio of kimchi juice to liquid. Cover the pot with a lid and simmer over medium heat for about 20 minutes.
Step 9
After simmering for about 20 minutes, remove the lid and stir occasionally to prevent sticking. Once the sauce has thickened slightly and the ribs are tender, add the prepared vegetables (green onions, onions, perilla leaves, etc.) and let it simmer for another 5 minutes until the sauce is nicely reduced. Your delicious Kimchi Braised Pork Ribs are ready! Garnish with julienned perilla leaves for an extra aromatic touch.
