Rich & Flavorful Kimchi Pork Rib Stew: Baek Jong-won Style Recipe
Baek Jong-won’s Aged Kimchi Pork Rib Stew (Muk-eunji Dwaeji Galbi Jjim)
Muk-eunji, or aged kimchi, is made by fermenting napa cabbage with less seasoning for over 6 months at low temperatures, offering a distinct, deeper flavor than regular sour kimchi. Today, we’re making a delicious pork rib stew using this special aged kimchi, inspired by Baek Jong-won’s recipe. Get ready for a comforting dish where the tanginess of the muk-eunji perfectly complements the savory pork ribs!
Main Ingredients- Aged Kimchi (Muk-eunji) 500g
- Pork Ribs 500g
- Onion 1/2
- Green Onion 1 stalk
- Green Chili Peppers 2
- Red Chili Pepper 1
Cooking Instructions
Step 1
The key to a delicious pork rib stew without gaminess is thoroughly removing the blood from the ribs! In 2 cups of cold water, add 2 Tbsp of cooking wine and 1 Tbsp of sugar. Submerge the pork ribs and let them soak for 30 minutes. The sugar acts as a tenderizer, helping to draw out the blood more quickly and effectively. This step significantly enhances the final flavor.
Step 2
After soaking, place the pork ribs in boiling water along with a few bay leaves and 1 Tbsp of cooking wine. Blanch for about 5 minutes. This process further removes any remaining blood and helps eliminate any gamey odor from the pork. If you don’t have bay leaves, a tiny pinch of instant coffee powder can also be effective for odor control.
Step 3
Rinse the blanched pork ribs thoroughly under cold running water. This step removes any residual grease or impurities, ensuring a cleaner and more refined taste in your stew.
Step 4
Let’s prepare the vegetables. Slice the onion and green onion diagonally. Slice the green and red chili peppers into rounds for a visually appealing garnish and a touch of spice. Feel free to adjust the amount of chili peppers to your preference.
Step 5
Now, let’s make the flavorful sauce. In a mixing bowl, combine 2 cups of water (or use rice water or anchovy broth for an even richer flavor). Add 2 Tbsp of gochugaru, 1/2 Tbsp of saeu-jeot, 1 Tbsp of minced garlic, 1 Tbsp of soup soy sauce, 1 Tbsp of fish sauce, and 1 Tbsp of sugar. Mix everything well. Using rice water or broth will harmonize beautifully with the kimchi’s umami, creating a more complex flavor profile.
Step 6
In a wide pot, layer the unrinsed muk-eunji, torn into manageable pieces. Place the parboiled pork ribs on top, followed by the prepared onion and green onion. Pour the prepared sauce evenly over the ingredients. It’s important to let the stew come to a boil uncovered initially to effectively remove any porky odors before covering the pot.
Step 7
Once the stew begins to boil, reduce the heat to medium-low, cover the pot, and let it simmer for about 50 minutes. This slow cooking process will tenderize the pork ribs and allow the flavors of the aged kimchi to meld beautifully with the meat. Basting occasionally with the broth will help the flavors penetrate evenly.
Step 8
In the final stage, add the sliced green and red chili peppers and simmer for a few more minutes. Their spicy aroma and vibrant color will enhance the overall richness of the dish.
Step 9
Serve the stew attractively in a bowl. Sprinkle with sesame seeds for an extra nutty aroma, if desired. This rich and flavorful Muk-eunji Pork Rib Stew is a perfect hearty meal, especially when paired with a bowl of warm rice!
