Braised Pork Ribs with Aged Kimchi: A Rich and Hearty Meal
Aged Kimchi and Pork Rib Stew Recipe
Experience the deep, rich flavors of this stew made with perfectly aged kimchi and tender pork ribs. This dish is a guaranteed crowd-pleaser, perfect for holidays, special occasions, or simply a comforting meal on a chilly day. It’s surprisingly easy to make with simple ingredients, and the combination of slow-cooked kimchi and savory rib broth creates an irresistible umami taste.
Main Ingredients
- 5 Pork Ribs
- 1/2 Head Aged Kimchi (well-fermented)
- 1/2 Leek (Scallion)
Cooking Instructions
Step 1
Pre-boil Ribs for Odor Removal: Rinse the pork ribs thoroughly under running water. In a pot, combine the ribs, 1 soju cup of soju, 1 cup of water, and a pinch of black pepper. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to remove any gamey odor. Drain the ribs, rinse them under cold water to wash away impurities, and set aside to drain excess water. (This step is crucial for a clean flavor.)
Step 2
Simmer Kimchi and Ribs: Line the bottom of a clean pot with the aged kimchi (half a head). Place the pre-boiled pork ribs on top of the kimchi. Pour in 6 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 1 hour. This allows the kimchi to soften beautifully and the ribs to release their savory juices into the broth.
Step 3
Finishing Touches: After 1 hour of simmering, add the roughly chopped leek on top of the stew. Cover the pot again and continue to simmer for another 10 minutes to allow the leek’s aroma to meld with the stew. (Feel free to adjust seasoning by adding minced garlic, chili powder, or a touch of sugar, if desired.)
Step 4
Serve: Your delicious Braised Pork Ribs with Aged Kimchi is ready! Serve hot with steamed rice for a wonderfully satisfying meal. The meat should be fall-off-the-bone tender, making it extra enjoyable.
