Rich and Deep Flavored Pork Rib Kimchi Stew Recipe
#PorkRibKimchiStew #AgedKimchiDish #RecommendedAnju #HeartyMainDish
This Pork Rib Kimchi Stew, made with well-fermented aged kimchi and tender pork ribs, is truly a rice thief and the perfect accompaniment for drinks! The harmony of its deep, rich broth, chewy ribs, and sour kimchi is exquisite. It’s also a hearty main dish that everyone, young and old, will love. Make a delicious kimchi stew that will capture everyone’s taste buds, whether for a special occasion or an ordinary day!
Main Ingredients
- Pork ribs 2 geun (approx. 600g)
- Well-fermented kimchi (aged kimchi) 1/4 head
- Water 500ml (2.5 cups)
Cooking Instructions
Step 1
First, prepare the kimchi. Lightly rinse the kimchi under running water to remove excess seasoning, then cut it into bite-sized pieces (about 3-4cm wide). If using aged kimchi that is too sour, you can slightly increase the amount of sugar.
Step 2
Pat the pork ribs dry with paper towels to remove excess blood. Trim off any overly thick fatty parts or tough sinew. If the ribs are very large, you can score them with a knife to help the seasoning penetrate better and reduce cooking time.
Step 3
In a deep pot or Dutch oven, layer the cut kimchi and the prepared pork ribs. Pour in the 4 Tbsp of sugar and 500ml of water. Ensure there is enough water to cover the ingredients, and cover the pot tightly with a lid.
Step 4
Bring the stew to a boil over high heat. Once boiling, reduce the heat to medium-low, cover with the lid, and simmer for about 20-30 minutes. It’s important to cook until the ribs are tender and the kimchi is softened.
