Pork Rib and Kimchi Stew with Beef Bone Broth
Pork Rib and Kimchi Stew Enhanced with Rich Beef Bone Broth
This hearty Pork Rib and Kimchi Stew features well-fermented napa cabbage kimchi and tender pork ribs, simmered in a deeply savory beef bone broth for an exceptionally rich flavor. It’s a true rice-lover’s delight!
Main Ingredients- 2kg Pork Ribs
- 1/2 head of well-fermented Napa Cabbage Kimchi
- 500g store-bought Beef Bone Broth (Seolleongtang)
- 2 Onions
- 1 Green Onion
For Blanching Pork Ribs- 1 Tbsp Sugar
- A few Bay Leaves (2-3)
- 1/2 tsp Whole Peppercorns
- 1 Cube of Ginger (or 1 tsp minced ginger)
- 1 Tbsp Coarse Salt
Pork Rib Marinade- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 2 Tbsp Mirin (rice wine for cooking)
- 2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 1 Tbsp Gochugaru (Korean chili powder, fine grind)
- 1 Tbsp Sugar
- A few Bay Leaves (2-3)
- 1/2 tsp Whole Peppercorns
- 1 Cube of Ginger (or 1 tsp minced ginger)
- 1 Tbsp Coarse Salt
Pork Rib Marinade- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 2 Tbsp Mirin (rice wine for cooking)
- 2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 1 Tbsp Gochugaru (Korean chili powder, fine grind)
Cooking Instructions
Step 1
Begin by preparing 2kg of pork ribs. Thoroughly washing them is a crucial first step.
Step 2
Next, prepare half a head of napa cabbage kimchi that is well-fermented and suitable for stew. Properly aged kimchi is key to achieving a deep flavor.
Step 3
Get your ingredients ready: 500g of store-bought beef bone broth, 2 large onions cut into thick slices, and 1 green onion cut diagonally. The green onion will be added later.
Step 4
Place the washed pork ribs in a bowl. Add 1 tablespoon of sugar and 1 tablespoon of coarse salt, then gently knead them together. Let the ribs soak for about 20 minutes to draw out any blood.
Step 5
After draining the blood, rinse the ribs again under cold water and pat them dry. In a pot, combine the pork ribs with bay leaves, whole peppercorns, and the ginger cube (or minced ginger). Add enough water to cover the ribs completely. Bring to a boil over high heat, then reduce to medium-low and simmer for about 30 minutes. This process helps remove any gamey odors and tenderizes the meat.
Step 6
Slice the onions into thick strips. Cutting them too thinly might cause them to break down too much during cooking.
Step 7
Chop the green onion diagonally into large pieces. This size looks appealing and allows the flavor to infuse well.
Step 8
In a small bowl, combine all the marinade ingredients: 1 Tbsp gochujang, 1/2 Tbsp doenjang, 1 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp minced garlic, a pinch of black pepper, 1 Tbsp oligodang, and 1 Tbsp gochugaru. Mix thoroughly until well combined.
Step 9
Transfer the blanched pork ribs to a bowl and add the prepared marinade. Gently mix to coat the ribs evenly. Let them marinate for about 10 minutes to absorb the flavors.
Step 10
Now, it’s time to layer the kimchi at the bottom of the cooking pot. Using the kimchi’s flavorful juice will add even more depth to the stew.
Step 11
Arrange the marinated pork ribs neatly on top of the kimchi layer in the pot.
Step 12
Gently pour the 500g of beef bone broth around the edges of the pot, over the ribs and kimchi. Ideally, the liquid should come up to about halfway covering the ingredients.
Step 13
Bring the stew to a boil over high heat, then reduce to medium-low, cover the pot, and let it simmer for about 20 minutes. This allows the kimchi to soften and the flavors to meld beautifully into the ribs.
Step 14
Once the kimchi is tender and the broth has reduced slightly, add the sliced onions. Cook for another 5 minutes, allowing the sweetness of the onions to enhance the overall flavor of the broth.
Step 15
Finally, add the roughly chopped green onions and simmer for a final moment. Your delicious Pork Rib and Kimchi Stew is now ready!
Step 16
You can serve the stew directly from the pot, or transfer it to individual earthenware pots (ttukbaegi) to keep it warm at the table while you eat. Serving in a ttukbaegi ensures it stays hot for longer.
Step 17
The pork ribs will be wonderfully chewy and tender – the best way to enjoy them is by hand (wearing disposable gloves!) rather than with utensils. Cut the tender kimchi into bite-sized pieces and enjoy it with the ribs. This dish is so satisfying, it’ll have you finishing your rice in no time!
