Hearty Aged Kimchi and Pork Back Rib Stew
Aged Kimchi and Pork Back Rib Stew: A Special Meal
Clearing out the kimchi refrigerator, I rinsed some aged kimchi and simmered it with pork back ribs for a special meal. This dish, brought to the table after a long time, is perfect for a family gathering.
Main Ingredients- Pork back ribs 1.2kg
- Half a head of aged kimchi
Cooking Instructions
Step 1
Soak the pork back ribs in cold running water for about 10-20 minutes to remove excess blood. This step helps to reduce any gamey odor and results in a cleaner flavor.
Step 2
Cut the aged kimchi into bite-sized pieces. If the kimchi is too tough, place it in a pot along with 2 Tbsp of perilla oil, 1 Tbsp of minced garlic, and 1/2 cup of chopped onion. Add 1 cup of water or broth (using water steeped with dried shiitake mushrooms will add a wonderful depth of flavor). Simmer over medium-low heat for about 20 minutes until the kimchi softens and its strong aroma mellows. The sweetness from the onion will balance the sourness of the kimchi and enhance its overall flavor. Since aged kimchi is already seasoned, no additional salt is usually needed at this stage.
Step 3
In a bowl, combine the drained pork back ribs with the marinade ingredients: 2 Tbsp soy sauce, 2 Tbsp oyster sauce, 2 Tbsp minced garlic, 2 Tbsp cooking wine, 1 Tbsp sugar, a pinch of ground ginger, 2 Tbsp sesame oil, and a pinch of black pepper. Mix well by gently massaging the ribs to ensure they are evenly coated. For a sweeter taste, feel free to add a bit more sugar or some fruit juice like pear or apple juice.
Step 4
Arrange the softened aged kimchi at the bottom of the cooking pot. Then, evenly layer the marinated pork back ribs on top of the kimchi.
Step 5
Generously sprinkle the diagonally sliced green onions over the pork ribs. Cover the pot with a lid and bring it to a boil.
Step 6
Once the stew starts boiling, reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the ribs are tender and cooked through. Basting the ribs with the simmering broth occasionally will help them stay moist and absorb more flavor. You can check for doneness by piercing a rib with a fork; it should slide in easily with no pinkness.
Step 7
For a spicy kick, add a few slices of chili peppers (green and red, if desired) during the last few minutes of cooking. Let it simmer for another 1-2 minutes to infuse the stew with their heat.
Step 8
And there you have it – a delicious stew made with aged kimchi and pork back ribs! The combination of tender, chewy ribs and the perfectly tangy, slightly sweet aged kimchi is absolutely delightful. This dish is sure to be a hit and pair wonderfully with a steaming bowl of rice.
