Aged Kimchi Pork Rib Stew (Muk Eun Ji Deung Gal Bi Jjim): A Flavorful Journey of Tangy and Sweet
Irresistibly Delicious ‘Aged Kimchi Pork Rib Stew’ You Can’t Stop Eating! Truly Tasty♥
I’ve tried countless meat and kimchi stews, but this one is truly exceptional! The sweet and sour broth is so addictive that you’ll find yourself unable to stop eating, even when you try to limit yourself. It’s a wonderfully delicious dish, ‘Muk Eun Ji Deung Gal Bi Jjim’ (Aged Kimchi Pork Rib Stew), that you absolutely must try. Highly recommended!!!!^^b
Main Ingredients- Pork spare ribs 750g
- Half fermented cabbage (muk eun ji) 1/2 head (cut into bite-sized pieces)
- Anchovy broth 5 cups (approx. 1L)
- Green onion 1/2 stalk (about 40cm long)
- Cheongyang chili peppers 3
- Red chili pepper 1
- Garlic cloves 5
- Whole peppercorns 1 tsp
Anchovy Broth Ingredients- Dried kelp 10x10cm 1 sheet
- Water 5 cups (approx. 1L)
Marinade for Pork Ribs- Gochugaru (Korean chili powder) 3 Tbsp
- Minced garlic 1.5 Tbsp
- Kimchi brine 1 cup
- Cheongju (or soju) 3 Tbsp
- Sesame oil 1 Tbsp
- Pepper, a pinch
- Dried kelp 10x10cm 1 sheet
- Water 5 cups (approx. 1L)
Marinade for Pork Ribs- Gochugaru (Korean chili powder) 3 Tbsp
- Minced garlic 1.5 Tbsp
- Kimchi brine 1 cup
- Cheongju (or soju) 3 Tbsp
- Sesame oil 1 Tbsp
- Pepper, a pinch
Cooking Instructions
Step 1
Soak the pork spare ribs in cold water for at least 1 hour to remove any blood. This step is crucial for a clean, non-gamey flavor.
Step 2
In a pot, bring plenty of water to a rolling boil with 5 garlic cloves and 1 tsp whole peppercorns. Once boiling, cook for another 5 minutes to infuse the water with their aroma. Then, drain the soaked ribs and rinse them under warm running water to remove any remaining impurities.
Step 3
In a bowl, combine the cleaned pork spare ribs with all the marinade ingredients (gochugaru, minced garlic, kimchi brine, cheongju, sesame oil, and pepper). Mix well and let it marinate for 30 minutes to allow the flavors to meld.
Step 4
While the ribs are marinating, prepare the anchovy broth. In a pot, combine 5 cups of water, a handful of dried anchovies, and 1 sheet of kelp. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the anchovies and kelp to obtain a clear broth.
Step 5
Now, it’s time to assemble and cook the aged kimchi pork rib stew. Place the marinated ribs, the cut muk eun ji, and the prepared anchovy broth into a pot. Bring to a simmer over medium heat and cook until the ribs are tender and the kimchi is well softened. This usually takes about 30-40 minutes. Don’t rush this step; slow cooking is key!
Step 6
Slice the green onions diagonally. Similarly, slice the Cheongyang chili peppers and the red chili pepper diagonally into bite-sized pieces. The green chilies will add a pleasant heat, and the red chili will provide a vibrant color.
Step 7
Once the pork ribs are fork-tender and the muk eun ji is thoroughly cooked, add the sliced green onions, Cheongyang chilies, and red chili pepper to the pot. Simmer for a few more minutes until the vegetables are slightly softened. This finishes the dish beautifully.
Step 8
Honestly, I’ve eaten so many meat and kimchi stews, but this aged kimchi pork rib stew is truly something special! The combination of the tangy, well-fermented kimchi and the savory pork ribs, all in a delightfully sweet and sour broth, creates an addictive flavor profile that makes it impossible to stop eating. You might intend to have just a little, but you’ll likely end up finishing your rice bowl in no time! This is a dish that everyone, young and old, will absolutely love. I highly recommend you give this incredibly delicious ‘Muk Eun Ji Deung Gal Bi Jjim’ a try! It’s guaranteed to be a hit with your family. I’ll be back with more delicious recipes soon! See you soon ♥
