Tender Braised Pork Ribs with Aged Kimchi: A Perfect Harmony!
Delicious Pork Ribs Braised with Aged Kimchi Recipe
When cabbage prices are high, this recipe uses more affordable pork ribs and well-fermented aged kimchi to create a tender and deeply flavorful braised dish. The tangy notes of the aged kimchi perfectly complement the rich flavor of the pork ribs, making it a rice-stealing delight. Learn the secret to tenderizing pork ribs while preserving the wonderful taste of aged kimchi.
Main Ingredients- 1 head of aged kimchi
- 600g pork ribs
Seasoning & Broth- 500ml anchovy and kelp broth
- 1 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes) – optional, for spiciness
- 500ml anchovy and kelp broth
- 1 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes) – optional, for spiciness
Cooking Instructions
Step 1
Gently rinse the aged kimchi under running water. While you can use it as-is, a light rinse helps to avoid a slightly heavy or ‘old’ flavor, especially if the kimchi is very well-fermented or heavily seasoned. This step ensures a cleaner taste. Adjust the rinsing based on the kimchi’s fermentation level and saltiness.
Step 2
Spread out one or two outer leaves of the rinsed aged kimchi. Place the pork ribs, cut into manageable pieces, onto the kimchi. Then, carefully wrap the pork ribs completely with the kimchi leaves. Encasing the meat snugly in kimchi prevents its juices from escaping during cooking, ensuring a more tender result.
Step 3
Arrange the kimchi-wrapped pork ribs snugly in a pressure cooker. Pour in the prepared anchovy and kelp broth. If you’re serving this to children or prefer a milder dish, it’s best to omit the gochugaru at this stage. If you enjoy a spicy kick, feel free to add the gochugaru now.
Step 4
Once the pressure cooker’s weight starts to hiss and rise, immediately reduce the heat to low. Let it simmer for about 12 minutes. This cooking time will make the kimchi incredibly tender and the pork ribs so soft that they practically fall off the bone. Using a pressure cooker significantly reduces cooking time while achieving a perfect texture.
Step 5
After 12 minutes, wait until all the pressure has naturally released from the cooker before carefully opening the lid. Taste the braised kimchi and pork ribs, and adjust the seasoning with fish sauce (or soup soy sauce) and sugar if needed. Finally, simmer on low heat for a little longer to allow the flavors to meld beautifully. Serve hot with a side of steamed rice. Enjoy!
