Pork Back Ribs Kimchi Stew: Boost Immunity with a Secret Powder!
Weekend Special: Fight Viruses with Flavor and Immunity! Ultimate Pork Back Ribs Kimchi Stew
In these times, maintaining personal hygiene and boosting immunity are more important than ever. To bring vitality into our daily lives and provide a hearty meal for the whole family, we’re sharing a recipe for ‘Pork Back Ribs Kimchi Stew.’ This dish combines the fantastic harmony of pork and well-fermented kimchi, enhanced with a special secret powder for a deep, rich flavor and to support your immune system. The kids absolutely loved it! Seeing them eat so well and grow stronger brings relief, but as a mother, the worries never truly fade. Yet, the best we can do for our loved ones is to prepare healthy and delicious food. By using ingredients known for their immune-boosting properties, we can create a meal that nourishes and strengthens. Enjoy this hearty weekend meal, Pork Back Ribs Kimchi Stew, made with a secret powder to increase immunity and fight through these times healthily and deliciously. Stay well, everyone~♡
Main Ingredients- Pork back ribs 612g
- Soju 1/3 cup (for blood removal)
- Rice water 500ml (for boiling)
- Beer 1/2 cup (to remove odor and tenderize)
- Well-fermented napa cabbage kimchi 1/2 head
- Aged green onion kimchi 2 cups (for enhanced flavor)
- Raw soybean powder 2/3 cup (secret powder, for thickening and nutty flavor)
Seasoning Ingredients- Kimchi brine 2 cups (for seasoning and umami)
- Fish sauce or tuna extract 2-3 Tbsp (to adjust saltiness)
- Chopped green onions for garnish
- Kimchi brine 2 cups (for seasoning and umami)
- Fish sauce or tuna extract 2-3 Tbsp (to adjust saltiness)
- Chopped green onions for garnish
Cooking Instructions
Step 1
Soak the pork back ribs in cold water for about 30 minutes to remove any blood. Rinse the ribs under clean water, then place them in a pot and add 1/3 cup of soju. Soaking the ribs in soju at this stage effectively removes any gamey odor.
Step 2
Add 500ml of rice water to the blood-removed pork back ribs and bring to a boil over medium heat. Skim off any impurities that rise to the surface. Boiling with rice water makes the ribs tender. After boiling for about 10 minutes, add 1/2 cup of beer. The beer further helps to remove any remaining odors and tenderizes the meat.
Step 3
Continue to simmer the pork back ribs in the rice water and beer mixture for about 20 more minutes until they are tender. Once the ribs are tender, add the napa cabbage kimchi, cut into bite-sized pieces, and the green onion kimchi. Cook over medium heat until the kimchi is well softened and has absorbed the flavors.
Step 4
When the kimchi is sufficiently cooked, add 2 cups of kimchi brine for flavor and 2-3 tablespoons of fish sauce or tuna extract to season. Lastly, sift in 2/3 cup of the secret ingredient, raw soybean powder, and stir well to prevent clumps as it simmers. The raw soybean powder thickens the stew and adds a pleasant nutty taste. Let it simmer on low heat for another 10 minutes to allow the flavors to meld.
Step 5
Once the kimchi and ribs are fully cooked and the stew has reached a nice consistency, garnish with chopped green onions. Serve hot with rice. The blend of kimchi’s tanginess, the ribs’ richness, and the deep flavor from the secret powder creates a nourishing meal the whole family will enjoy. Enjoy your delicious meal!