Spicy Pork Rib Kimchi Stew with Aged Kimchi Recipe
Spicy Pork Rib Kimchi Stew with Aged Kimchi
I made a flavorful and spicy kimchi stew using pork ribs from the freezer and well-fermented aged kimchi. This is a delicious meal option that pairs perfectly with rice, especially when you don’t have many other stew options. It’s a comforting dish that’s great to make whenever you crave a deeply satisfying soup.
Main Ingredients- Pork ribs 600g
- 1 whole head of aged kimchi (well-fermented)
- A small amount of radish kimchi or baechu kimchi (optional)
- 1 liter anchovy and kelp broth
- 1/2 medium onion
- 1 stalk green onion
- 1 red chili pepper
- A little bit of soju (for removing pork rib odor)
Seasoning Ingredients- 1 Tbsp chili powder (gochugaru)
- 1/2 Tbsp chili paste (gochujang)
- 2 Tbsp ginger wine or cooking wine (mirin)
- A pinch of black pepper
- 1/2 Tbsp sugar
- A little bit of tuna extract or soy sauce (for seasoning adjustment)
- 1 Tbsp chili powder (gochugaru)
- 1/2 Tbsp chili paste (gochujang)
- 2 Tbsp ginger wine or cooking wine (mirin)
- A pinch of black pepper
- 1/2 Tbsp sugar
- A little bit of tuna extract or soy sauce (for seasoning adjustment)
Cooking Instructions
Step 1
First, soak the frozen pork ribs in cold water for 1-2 hours to remove any blood. This step is crucial for eliminating any gamey odor and ensuring a clean flavor in your stew.
Step 2
After draining the blood, blanch the pork ribs in boiling water with a little soju for about 5 minutes. This further helps to remove impurities and odors. Rinse the blanched ribs under clean water and drain them.
Step 3
Prepare the vegetables. Slice the onion into thick strips. Cut the green onion into two parts: the white parts and the green leafy parts separately. The white parts add flavor to the broth, while the green parts can be added later for freshness.
Step 4
Slice the red chili pepper diagonally. This adds a nice color and a touch of heat to the stew.
Step 5
In a bowl, combine the prepared pork ribs, sliced onion, and the green leafy parts of the green onion. Add the chili powder, chili paste, ginger wine (or cooking wine), and black pepper. Mix everything well with your hands, ensuring the ribs are evenly coated with the seasoning. This marinating step enhances the flavor.
Step 6
In a pot, add the marinated pork ribs, aged kimchi (cut into bite-sized pieces), and the optional radish kimchi (or kimchi filling). Pour in 1 liter of anchovy and kelp broth and add 1/2 tablespoon of sugar. Bring the stew to a boil over high heat, then reduce the heat to medium-low and simmer for 30-40 minutes, or until the pork ribs are tender and the kimchi is soft. Season with tuna extract or soy sauce to taste, adjusting according to the saltiness of your kimchi.
Step 7
Once all ingredients are well-cooked and tender, transfer the stew to a serving pot or individual bowls. Just before serving, garnish with the white parts of the green onion and the sliced red chili pepper. Bring it to a brief boil one last time before serving hot. Enjoy your delicious Pork Rib Kimchi Stew with Aged Kimchi with a bowl of rice!
