Spicy and Tender Kimchi Pork Rib Stew
Kimchi Pork Rib Stew Recipe for the Changing Seasons
This is a Kimchi Pork Rib Stew, perfect for special occasions or when hosting guests. It’s a dish that’s both impressive and delicious, ideal for housewarmings or serving to parents. I felt proud when my brother-in-law truly enjoyed the meal I prepared. This recipe captures the deep flavor of aged kimchi and the rich taste of pork ribs, creating a hearty and satisfying meal. Let’s complete a wonderfully rustic and flavorful dish!
Main Ingredients- 1kg Pork Back Ribs
- 1 head of Aged Kimchi (well-fermented)
- 1 Onion
- 1 Scallion (Green Onion)
- 3 Bay Leaves
- 1/2 cup Soju (for removing pork odor)
- 1 Tbsp Doenjang (Soybean Paste, for removing pork odor)
- 1 Tbsp Minced Garlic (for removing pork odor)
Seasoning Mix- 1 Tbsp Gochugaru (Korean Chili Powder)
- 1.5 Tbsp Sugar
- 2 Tbsp Soju
- 1 tsp Black Pepper Powder
Broth- 700ml Anchovy-Kelp Broth
- 1 Tbsp Gochugaru (Korean Chili Powder)
- 1.5 Tbsp Sugar
- 2 Tbsp Soju
- 1 tsp Black Pepper Powder
Broth- 700ml Anchovy-Kelp Broth
Cooking Instructions
Step 1
Soak the pork back ribs in cold water for at least 1 hour to remove any blood. Drain the bloody water and refill with fresh cold water. Soaking for about 2 hours will make the meat exceptionally tender and clean-tasting. Properly draining the blood is key to a delicious pork rib stew without any gamey odor.
Step 2
In a pot, combine the drained pork ribs, 1 Tbsp doenjang, 1/2 cup soju, 1 Tbsp minced garlic, and 3 bay leaves. Add enough water to cover and boil on high heat for 30 minutes. This step helps remove impurities and any remaining pork odor, resulting in a more delicate flavor.
Step 3
While the ribs are boiling, prepare the broth in another pot. Add water, kelp, and dried anchovies, then simmer for 10-15 minutes to create a rich anchovy-kelp broth. This broth will add depth and umami to the stew.
Step 4
In a separate bowl, mix together the seasoning ingredients: 1 Tbsp gochugaru, 1.5 Tbsp sugar, 2 Tbsp soju, and 1 tsp black pepper powder. Stir well until evenly combined. Preparing the seasoning mix in advance allows the flavors to meld beautifully.
Step 5
Rinse the boiled pork ribs under cold water to remove any residue and drain them thoroughly in a colander. This ensures a clean surface for the ribs and helps prevent excess water from diluting the stew later.
Step 6
Arrange the drained pork ribs at the bottom of a pressure cooker. Layer the thinly sliced onion on top of the ribs. The natural sweetness of the onions will complement the richness of the ribs, adding another layer of flavor.
Step 7
Place half of the aged kimchi over the ribs and onions. Sprinkle the prepared seasoning mix evenly over the kimchi and ribs. Pour in the anchovy-kelp broth until the kimchi is about halfway submerged. The tanginess of the kimchi cuts through the richness of the pork, making the dish surprisingly light and flavorful.
Step 8
Finally, top with roughly chopped scallions. Cover the pressure cooker and cook on high heat for 30 minutes. Using a pressure cooker will ensure the ribs become incredibly tender and absorb the flavors of the kimchi and seasoning deeply. After the initial cooking, reduce to low heat and simmer for another 10 minutes to further enhance the flavors.
