Hearty Braised Pork Ribs with Kimchi Stew (Galbi Kimchi Jjim)
Irresistible Pork Ribs and Kimchi Stew That Will Make You Finish Every Last Bite
Experience the perfect harmony of tender pork ribs and richly stewed kimchi! This recipe is your secret to enjoying a whole pot of kimchi and creating a truly impressive meal that will delight your entire family. The key is to tear the kimchi by hand to infuse it with deep, savory flavors!
Main Ingredients- 15 pork ribs
- 1/4 head of well-fermented kimchi (approx. 1/4 head)
Seasoning Ingredients- 2 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp perilla oil (deulgireum)
- 2 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
Soak the pork ribs in cold water for about 20 minutes to remove any blood. This crucial step helps eliminate any gamey odor and ensures a cleaner taste for your stew.
Step 2
Instead of cutting the kimchi, put on gloves and tear it into bite-sized pieces by hand. This is the most important step! Tearing the kimchi allows the flavors to penetrate more deeply, creating an exceptionally delicious stew. 😉
Step 3
Place the drained pork ribs in a pot of water and bring to a rolling boil for about 10 minutes, or until the exterior turns opaque. Adding a few black peppercorns during this boiling process will further help to remove any unwanted odors.
Step 4
Carefully wash each of the boiled pork ribs under running water. You’ll notice some brown, impurities might be stuck to the ribs; rinsing thoroughly ensures a clean and pure flavor for your finished dish.
Step 5
Return the cleaned pork ribs to the pot. Add all the seasoning ingredients: 2 Tbsp minced garlic, 3 Tbsp gochugaru, 2 Tbsp soy sauce, 2 Tbsp plum extract, and 1 Tbsp perilla oil. Mix everything thoroughly to marinate the ribs.
Step 6
Layer the hand-torn kimchi over the marinated pork ribs. Add water until it covers slightly more than half the height of the pot. Ensuring there’s enough liquid for simmering is key.
Step 7
Cover the pot slightly ajar (lid tilted). Start by boiling on high heat, then reduce to medium-low heat and let it simmer for a long time. Tilting the lid allows steam to escape while cooking gently.
Step 8
Simmering until the kimchi becomes translucent and tender, allowing the flavors to meld into a rich, deep broth is essential for achieving the best taste! I simmered mine for about 50 minutes, but feel free to adjust the time to your preference for that perfect depth of flavor. 🍲
