Spicy and Rich Kimchi Pork Rib Stew (Kimchi Jjim) Recipe with Quick Blood Removal Tip!
The Ultimate Homemade Flavor: Kimchi Pork Rib Stew Recipe – A Complete Guide from Blood Removal to Perfection
Perfect for the chilly weather! Introducing Kimchi Pork Rib Stew, boasting a wonderfully spicy and deep flavor. It’s much simpler than you think, and the taste is beyond imagination! We’ll also share a special trick for quickly removing blood from pork ribs, so you can enjoy this exceptional dish at home this autumn/winter!
Main Ingredients- 1/2 head of aged kimchi (Mugeunji)
- 500g pork back ribs
- 3 stalks of large green onion (generous amount)
- 1 stalk of scallions (for garnish)
- 1/2 onion
- 750ml water
Seasoning & Others- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp soy sauce
- 2 Tbsp chicken stock
- 1 Tbsp sugar (for blood removal)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp soy sauce
- 2 Tbsp chicken stock
- 1 Tbsp sugar (for blood removal)
Cooking Instructions
Step 1
1. Remove Blood from Pork Ribs: Pork ribs typically require soaking in cold water for over an hour to thoroughly remove blood, including from within the bones. Today’s Tip: Add 1 tablespoon of sugar to the soaking water. Sugar helps with osmosis, allowing you to effectively remove blood in just 30 minutes! Rinse the ribs thoroughly after soaking.
Step 2
2. Prepare Vegetables: Cut the large green onions into large pieces. Using a generous amount of green onions will significantly enhance the stew’s flavor. Finely chop the scallions for garnish, and finely mince the onion.
Step 3
3. (Optional) Sear the Pork Ribs: For an even deeper flavor, briefly sear the ribs on the outside. This Maillard reaction creates a rich umami taste. You can lightly oil a frying pan and sear them until golden brown, or use a kitchen torch for a more convenient and effective sear.
Step 4
4. Sauté Onions: Lightly oil a pan and sauté the minced onion over medium-low heat until softened and translucent. Add 1 tablespoon of mirin and stir-fry together to eliminate any raw onion smell and add a smooth texture. These sautéed onions will blend into the stew sauce, creating a richer taste.
Step 5
5. Simmer the Stew: In a pot, place the large green onions at the bottom. Add the soaked pork ribs, then the chopped aged kimchi. Top with the sautéed onions. Pour in 750ml of water, 2 tablespoons of chicken stock, 2 tablespoons of gochugaru, and 1 tablespoon of soy sauce. Bring to a boil over high heat, then reduce to medium-high heat, cover, and simmer for about 40 minutes.
Step 6
6. Finishing Touches: After 40 minutes, check if the kimchi and ribs are tender. If the stew is too watery, remove the lid and simmer over medium-low heat to thicken the sauce. Your delicious Kimchi Pork Rib Stew, featuring tender green onions, tangy kimchi, and incredibly tender, umami-rich ribs, is ready! Garnish with the prepared scallions and enjoy!
