Pork Rib Kimchi Stew: Rich and Flavorful Aged Kimchi Stew Recipe
How to Make Pork Rib Kimchi Stew with Aged Kimchi: A Delicious Pork Rib Dish Recipe
My family loves dishes with meat, so we often make stews or braised dishes with it. Today, after a long time, I made a pork rib kimchi stew with plenty of broth. It’s a hearty and comforting dish perfect for any meal!
Main Ingredients- Pork ribs 578g
- Well-fermented aged kimchi 402g (sour kimchi)
- Onion 135g (approx. 1/2 medium onion)
- Green onion 42g (approx. 1/2 stalk)
- 1 Cheongyang chili pepper, 1 red chili pepper (12g each)
- Water 1.3 to 1.4 L
Aged Kimchi Stew Seasoning- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp Mirin (cooking rice wine)
- 0.8 to 1 Tbsp sugar (adjust to taste)
- A pinch of black pepper (a few shakes)
For Blanching Pork Ribs- 900ml water
- 3 Tbsp soju
- 3-4 bay leaves
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp Mirin (cooking rice wine)
- 0.8 to 1 Tbsp sugar (adjust to taste)
- A pinch of black pepper (a few shakes)
For Blanching Pork Ribs- 900ml water
- 3 Tbsp soju
- 3-4 bay leaves
Cooking Instructions
Step 1
Start by filling a bowl with enough water to generously cover the pork ribs.
Step 2
Put on disposable gloves and gently massage the ribs under running water to remove any blood. Rinse and change the water several times until the water runs clear. (Tip: Properly removing the blood prevents any gamey smell from the pork. You can also soak the ribs in water to draw out the blood, or blanch them briefly after rinsing and massaging.)
Step 3
Once cleaned, place the pork ribs in a colander to drain off excess water. Set aside.
Step 4
In a pot, combine 900ml of water, 3 tablespoons of soju, and 3-4 bay leaves. Place the pot over high heat.
Step 5
Once the water comes to a rolling boil, add the cleaned pork ribs and stir gently. Reduce the heat slightly to medium-low and simmer for about 3 minutes.
Step 6
After blanching, drain the ribs into a colander and rinse them under cold running water. Carefully scrape off any small, round blood clots or impurities stuck to the ends of the bones, and thoroughly wash each rib. Ensure all ribs are clean.
Step 7
Prepare your aged kimchi (or sour kimchi). You can use it whole or cut it into bite-sized pieces, depending on your preference.
Step 8
Slice the onion into approximately 5mm thick strips. Thinly slice the Cheongyang and red chili peppers on an angle. Chop the green onion into bite-sized pieces. Prepare 1 tablespoon of minced garlic for the seasoning mix.
Step 9
In a mixing bowl, combine the seasoning ingredients: 1 tablespoon minced garlic, 1 tablespoon gochujang, 1.5 tablespoons gochugaru, 4 tablespoons soup soy sauce, 2 tablespoons Mirin, 0.8 to 1 tablespoon sugar, and a pinch of black pepper.
Step 10
Mix all the seasoning ingredients thoroughly with a spoon until well combined and there are no clumps.
Step 11
Layer the blanched pork ribs at the bottom of your stew pot. Then, arrange the prepared aged kimchi generously on top of the ribs.
Step 12
Scatter the sliced onions over the kimchi and ribs. Evenly distribute the prepared kimchi stew seasoning mixture over everything.
Step 13
Pour in 1.3 liters of water. Use a spoon to help dissolve the seasoning mixture from the bottom of the pot, ensuring it’s evenly distributed with the other ingredients. Then, place the pot over high heat and bring it to a boil.
Step 14
As the stew begins to boil, skim off any foam or scum that rises to the surface with a spoon. This helps to create a cleaner broth.
Step 15
Partially cover the pot with a lid and reduce the heat to medium-low (slightly lower than medium). Let the pork rib kimchi stew simmer for about 35 minutes. (Note: Cooking time may vary depending on your stove’s heat. Around the 25-minute mark, check the liquid level and add a little more water if it seems too reduced.)
Step 16
After 35 minutes, taste the stew. If it’s not salty enough, add more soup soy sauce to reach your desired taste. If it needs more sweetness, add a little more sugar.
Step 17
Finally, add the chopped green onions, Cheongyang chili peppers, and red chili peppers. Stir gently to combine.
Step 18
Simmer for another few minutes until fragrant. Your delicious aged pork rib kimchi stew is now ready! It’s guaranteed to make you want a second bowl of rice.
