Pork Rib and Aged Kimchi Stew (Muk-eunji Kimchi Jjim)
Highly Recommended Dinner Menu: Pork Rib and Aged Kimchi Stew
Enjoy the wonderfully sour and spicy flavors of aged kimchi! It’s delicious eaten just as it is. And the tender pork ribs that fall off the bone are incredibly appealing, making this dish perfect to pair with rice for a truly satisfying meal!
Main Ingredients- 1.2kg Pork Ribs
- 1.2kg Aged Kimchi (Muk-eunji)
- 200ml Aged Kimchi Brine
- 2 Cheongyang Peppers
- 1 Red Chili Pepper
- 1 Green Onion
- 1 Onion
- 1L (1000ml) Water
- 100ml Soju
- 1/2 Tbsp Sesame Seeds
Seasoning- 1 Tbsp Gochugaru (Korean chili flakes)
- 2/3 Tbsp Sugar
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2/3 Tbsp Sugar
- 1.5 Tbsp Soy Sauce
Cooking Instructions
Step 1
For a more detailed look at the recipe, please refer to the link below! https://youtu.be/ZRC-9pNOTEo
Step 2
First, bring 1L of water to a boil in a pot and add 100ml of soju. Add the 1.2kg of pork ribs and blanch them over high heat with the lid off for about 5 minutes. This step helps to remove any gamey odor from the pork. If your ribs are large, it’s recommended to cut them and score them to help the flavors penetrate better later.
Step 3
After blanching, rinse the pork ribs under cold water once or twice. Then, drain them thoroughly in a sieve. While rinsing, be sure to remove any clotted blood or dark, hardened pieces. These can cause an unpleasant smell in the finished stew.
Step 4
Slice the red chili pepper and green onion diagonally. Cut the onion into large chunks. These vegetables will add flavor and aroma as they cook.
Step 5
I’m leaving the aged kimchi as is, as I plan to tear it apart while eating. However, you can cut it into more manageable pieces if you prefer a different texture. Feel free to adjust it to your liking!
Step 6
Now, add all the ingredients to the pot. Make sure to exclude the sesame seeds and the soju that will be added later.
Step 7
Cover the pot and bring it to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low and let it simmer gently for about 1 hour and 20 to 1 hour and 30 minutes. This slow cooking process tenderizes the pork and allows the flavors of the aged kimchi to meld beautifully.
Step 8
During cooking, lift the lid occasionally to check on the stew and ensure it’s simmering well. Cooking times can vary depending on your stove’s heat and the thickness of your pot. You can also try rearranging the ingredients, placing the pork ribs submerged in the kimchi and liquid, which can help them absorb more flavor.
Step 9
To ensure the pork is tender and well-seasoned, it needs to cook for at least this long. If the stew seems too dry, add a little more water. If it’s too watery, increase the heat slightly to let it reduce. Since aged kimchi varies in saltiness and sourness, taste the stew towards the end and adjust the seasoning with more kimchi brine or soy sauce if needed.
Step 10
Finally, sprinkle some sesame seeds over the finished Pork Rib and Aged Kimchi Stew. Enjoy this delicious dish with a bowl of hot rice!
