Pork Rib Kimchi Stew: A Perfect Harmony of Chewy Ribs and Refreshing Kimchi
How to Make Delicious Pork Rib Kimchi Stew at Home
On these sweltering summer days, why not try a hot and deeply flavorful Pork Rib Kimchi Stew? This recipe, simmered patiently overnight, transforms succulent pork ribs into a tender delight that enhances the rich taste of kimchi stew, offering the added joy of gnawing on chewy rib meat. While cooking this on a hot afternoon might seem daunting due to the heat, simmering it at night and reheating it in the morning creates an exceptional flavor. Adding plenty of green onions, garlic, and tofu results in a refreshing kimchi stew that pairs perfectly with a bowl of rice for a satisfying breakfast. This dish proves that delicious food is always a good idea, regardless of the weather, and is a family favorite. Here’s how to make our beloved Pork Rib Kimchi Stew.
Main Ingredients
- 1kg Pork ribs
- 1/4 head of well-fermented kimchi
- 1.5L Rice water or clean water
- 1/2 block Soft or regular tofu
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Saeujeot (fermented salted shrimp)
- 1 Tbsp Gukganjang (soy sauce for soup)
- 1/2 Tbsp Fish sauce (anchovy or sand lance)
- 1 Green onion
- 2 Tbsp Minced garlic
For Blanching Pork Ribs
- 3 Tbsp Mirin or cooking sake
- 5-6 cloves Garlic
- 1 knob Ginger
- 2-3 Bay leaves
- 1L Water
- 3 Tbsp Mirin or cooking sake
- 5-6 cloves Garlic
- 1 knob Ginger
- 2-3 Bay leaves
- 1L Water
Cooking Instructions
Step 1
Soak the pork ribs in cold water for 30 minutes to 1 hour to remove any blood. Thoroughly draining the blood ensures a clean-tasting kimchi stew without any gamey odor.
Step 2
Place the drained pork ribs in a pot and add enough water (about 1L) to cover them. Add mirin (3 Tbsp), whole garlic cloves (5-6), ginger (1 knob), and bay leaves (2-3). Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes. This step helps remove any porky smell and tenderizes the meat.
Step 3
After the initial blanching, transfer the pork ribs to a bowl of cold water and rinse them thoroughly. Discard the dirty water from the pot. Drain the blanched ribs on a sieve.
Step 4
Now, let’s start cooking the stew. Place the prepared pork ribs back into a clean pot and add 1.5L of rice water or fresh water. Add 1 Tbsp of mirin, 1 Tbsp of minced garlic, and a bit of sliced ginger. Simmer over medium-low heat for about 40 minutes until the ribs are very tender and the broth is deeply flavorful. Cooking for a sufficient duration is key to developing the rich taste.
Step 5
After 40 minutes, remove any aromatics like garlic, ginger, and bay leaves from the pot. Chop the well-fermented kimchi into bite-sized pieces (about 2-3 cm) and add it to the pot. Season with saeujeot (1 Tbsp), gukganjang (1 Tbsp), and fish sauce (1/2 Tbsp). Adjust the amount of saeujeot or gukganjang based on the sourness of your kimchi. If the kimchi is too sour, you can add a little sugar (about 1/2 tsp) to balance the flavor and enhance the umami.
Step 6
When all the ingredients are simmering harmoniously, just before serving, add the diagonally sliced green onion and the roughly chopped tofu. Let it simmer for a few more minutes until the tofu and green onions are cooked. Your delicious Pork Rib Kimchi Stew is now ready! Serve hot with a bowl of rice and enjoy!
