Kim Soo-mi’s Aged Kimchi Pork Rib Stew: The Ultimate Rice Thief & Drinking Snack!
Kim Soo-mi’s Aged Kimchi Pork Rib Stew: A Legendary Dish Perfect for Holiday Feasts and Entertaining Guests!
This is a special Aged Kimchi Pork Rib Stew recipe from the renowned chef Kim Soo-mi, perfect for gathering your loved ones around the table during holidays. The deep, rich flavor of the aged kimchi combined with tender, slow-cooked pork ribs creates a dish so delicious it’s a true ‘rice thief’ and an excellent accompaniment to drinks. Its impressive presentation makes it a fantastic choice for hosting guests, rivaling restaurant-quality meals. Make this exceptional dish at home and impress everyone!
Main Ingredients- 1 rack fresh Pork Ribs (approx. 500g)
- 1/2 head Aged Kimchi
- 1 large Onion
- 1 Red Chili
- 1 Cheongyang Pepper (for heat)
- 1 stalk Green Onion
- 150cc Kimchi Brine
Seasoning Ingredients- 750cc Water
- 2 tsp Gochugaru (Korean chili powder)
- 1 Tbsp Guk-ganjang (Soup Soy Sauce)
- 6 Tbsp Yangjo-ganjang (Brewed Soy Sauce)
- 1 Tbsp Maesil-cheong (Plum Extract)
- Pinch of Black Pepper
- 1 Tbsp Minced Ginger
- 1/5 Tbsp Minced Garlic (approx. 1/3 tsp)
- 750cc Water
- 2 tsp Gochugaru (Korean chili powder)
- 1 Tbsp Guk-ganjang (Soup Soy Sauce)
- 6 Tbsp Yangjo-ganjang (Brewed Soy Sauce)
- 1 Tbsp Maesil-cheong (Plum Extract)
- Pinch of Black Pepper
- 1 Tbsp Minced Ginger
- 1/5 Tbsp Minced Garlic (approx. 1/3 tsp)
Cooking Instructions
Step 1
Begin by soaking the pork ribs in cold water for about 1 hour to remove any blood. Thoroughly draining the blood ensures a cleaner taste and minimizes any gamey odors.
Step 2
In a pot, bring enough water to cover the ribs to a boil. Add the pork ribs and blanch for about 10 minutes. This step is crucial for removing any unpleasant smells. (Tip: Adding 1/2 Tbsp of coffee and 1/2 Tbsp of doenjang (soybean paste) to the boiling water can enhance the de-odorizing effect, but it’s also delicious without them.)
Step 3
After blanching, rinse the pork ribs thoroughly under cold running water. Drain them well and set aside.
Step 4
Trim the tough core from the aged kimchi and cut it into manageable pieces (about 4-5 cm long). Layer half of the cut kimchi at the bottom of a pot. Arrange the drained pork ribs on top of the kimchi. Cover the ribs with the remaining kimchi, then pour the 150cc of kimchi brine evenly over everything. Bring to a boil over high heat and simmer briefly to slightly soften the kimchi. (This initial simmering of the kimchi is a key step in Chef Kim Soo-mi’s recipe that adds a deep flavor.)
Step 5
Now, prepare the vegetables for the stew. Roughly chop the onion. Slice the red chili and Cheongyang pepper diagonally. Cut the green onion into large, diagonal pieces for aromatic depth.
Step 6
In a large bowl, combine 750cc of water with 2 tsp gochugaru, 6 Tbsp yangjo-ganjang, 1 Tbsp maesil-cheong, a pinch of black pepper, 1 Tbsp minced ginger, and 1/5 Tbsp minced garlic. Stir well to combine the seasoning. Add the chopped onion and diagonally sliced chili peppers to the seasoning mixture and toss to coat.
Step 7
Pour the prepared seasoning mixture and vegetables over the kimchi and pork ribs in the pot. Cover the pot and simmer over high heat for approximately 30 minutes, allowing the ribs and kimchi to become tender and the sauce to reduce to a savory consistency.
Step 8
Periodically check the stew by lifting the lid. If the liquid seems too reduced, add a little more water. Taste and adjust the seasoning if necessary, adding 1 Tbsp of guk-ganjang if more saltiness is desired. Ensure the ribs are tender and the kimchi is well-flavored to your preference. Finally, add the large pieces of green onion and simmer for a few more minutes until the stew is perfectly cooked. Serve hot and enjoy!
