Kim Soo-mi’s Braised Pork Ribs with Aged Kimchi: Tender Ribs and Rich Kimchi Flavors
Braised pork ribs with aged kimchi, inspired by Kim Soo-mi’s recipe. The meat is fall-off-the-bone tender, and the kimchi is melt-in-your-mouth soft, infused with a deep, savory flavor.
This dish features tender pork ribs braised with well-fermented, aged kimchi, creating a deep and complex flavor profile. While my usual method is also delicious, following Kim Soo-mi’s recipe introduced a wonderfully refined taste. Food truly reflects the care put into it; the more effort you invest, the more of that dedication shines through in the final dish. This version, while similar to other methods, involves a few extra steps that result in an exceptional Kim Soo-mi style aged kimchi and pork rib stew.
Main Ingredients
- Pork ribs 1kg
- 1 head of aged kimchi
- 1 onion
- 1 stalk of green onion (scallion)
- 2 Korean chili peppers (cheongyang chili)
- 1 Tbsp Korean soy sauce (gukganjang)
- 150ml kimchi juice
- 200ml water
For Boiling the Ribs
- 1 Tbsp instant coffee powder
- 1/2 Tbsp soybean paste (doenjang)
Seasoning Sauce Ingredients
- 1 Tbsp minced ginger
- 2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1/2 tsp black pepper
- 6 Tbsp soy sauce (yangjogan)
- 3 Tbsp red chili flakes (gochugaru)
- 750ml water
- 1 Tbsp instant coffee powder
- 1/2 Tbsp soybean paste (doenjang)
Seasoning Sauce Ingredients
- 1 Tbsp minced ginger
- 2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1/2 tsp black pepper
- 6 Tbsp soy sauce (yangjogan)
- 3 Tbsp red chili flakes (gochugaru)
- 750ml water
Cooking Instructions
Step 1
To remove blood from the pork ribs, soak them in cold water for 1 hour. Then, in a pot of water, add 1 tablespoon of instant coffee powder and 1/2 tablespoon of soybean paste. Boil the ribs for 30 minutes. (Adding bay leaves, if provided by your butcher, can enhance the flavor.)
Step 2
After boiling, wash the pork ribs thoroughly under cold running water. Pay close attention to the areas between the bones and meat, as residual blood can cause a gamey odor. Rinsing them well ensures a clean taste.
Step 3
Prepare your aged kimchi, ideally one that has been fermented for at least two years. (If the kimchi filling seems excessive or messy, you can trim off the top part of the kimchi head and gently remove some of the filling before use for a cleaner presentation. In this recipe, we used it with minimal filling.)
Step 4
In a pot, spread half of the aged kimchi on the bottom. Place the cleaned pork ribs on top, then cover them completely with the remaining kimchi. Pour in 200ml of water and 150ml of kimchi juice. Cover the pot and bring it to a boil over high heat.
Step 5
While the ribs are cooking, let’s prepare the flavorful seasoning sauce. In a bowl, combine 1 tablespoon of minced ginger, 2 tablespoons of minced garlic, roughly chopped onion, and chopped Korean chili peppers. Add 1 tablespoon of plum extract, 3 tablespoons of red chili flakes, 6 tablespoons of soy sauce, and about 1/2 teaspoon of black pepper. Mix well. Finally, pour in 750ml of water and stir until all ingredients are thoroughly combined.
Step 6
Once the kimchi begins to boil, add all the prepared seasoning sauce to the pot. Continue to simmer over high heat for about 30 minutes, allowing the ribs to absorb the rich flavors.
Step 7
After 30 minutes, add the roughly chopped green onion (scallion) and 1 tablespoon of Korean soy sauce. Reduce the heat to medium and simmer for another 20 minutes. If the liquid reduces too much during cooking, add a little more water. Continue simmering until the pork ribs are tender. (If serving to children, you can simmer for a longer period to ensure extra tenderness.) Before turning off the heat, you can add a swirl of sesame oil for an extra layer of aroma and flavor, according to your preference.
Step 8
Your delicious braised pork ribs with aged kimchi are now complete, boasting a beautiful sheen and enticing aroma! Enjoy with a side of warm rice.
Step 9
The fresh pork ribs from my favorite butcher are incredibly tender and flavorful. The meat separates so easily from the bone, and it melts in your mouth with a rich, savory taste. There’s a generous amount of meat on the bones, making it quite enjoyable to eat.
Step 10
This hearty and satisfying aged kimchi and pork rib stew is perfect for family gatherings. The combination of the kimchi’s deep flavor and the tender ribs is so delicious that you’ll find yourself finishing your rice in no time!
