Spicy Braised Pork Ribs with Aged Kimchi
How to Make Deliciously Savory Braised Pork Ribs with Aged Kimchi
Pork ribs, whether from restaurants or delivery, often feel like you get less meat for the price. That’s why I often make rib dishes at home. When I first started cooking, I thought braised pork ribs were an incredibly difficult dish. However, while removing the blood and preparing the meat can be a bit tedious, once everything is in the pot and simmered until tender, it’s surprisingly easy to make. I’m sharing my recipe for perfectly tender braised pork ribs with aged kimchi, where the meat easily separates from the bone and the broth soaks into the kimchi, creating an incredibly delicious dish.
Main Ingredients
- 1 rack of pork ribs (approx. 1kg)
- 1/2 head of aged kimchi (chopped into bite-sized pieces)
- 1/2 onion (thickly sliced)
- 1.5 spicy peppers (e.g., Cheongyang or red chili peppers, thinly sliced diagonally)
- 1 handful of green onions (cut into large pieces)
- 1 packet of anchovy-kelp broth (or 800ml water)
- A small piece of dried shiitake mushroom stem (for broth, optional)
- A pinch of sesame seeds
Sauce
- 1 Tbsp sugar
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp anchovy sauce (Myeolchi-aekjeot)
- 2 Tbsp gochugaru (Korean chili flakes)
For Pre-boiling Ribs
- Approx. 10 whole black peppercorns
- 3 bay leaves
- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp sugar
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp anchovy sauce (Myeolchi-aekjeot)
- 2 Tbsp gochugaru (Korean chili flakes)
For Pre-boiling Ribs
- Approx. 10 whole black peppercorns
- 3 bay leaves
- 2 Tbsp doenjang (fermented soybean paste)
Cooking Instructions
Step 1
If your pork ribs are frozen solid, let them thaw at room temperature for about 30 minutes. They should be thawed enough to make shallow cuts with a knife, but not completely soft. This makes it easier to score them.
Step 2
Once the ribs are cut in half, soak them in cold water for 5 hours to remove excess blood. Change the water every 1-2 hours for optimal blood removal.
Step 3
After soaking, rinse the ribs thoroughly under running water and trim them into serving-sized pieces. Be careful not to separate the meat from the bone. You can score the meat on larger pieces to help them cook more evenly.
Step 4
In a pot, bring enough water to cover the ribs to a boil. Add 1 tablespoon of doenjang, whole black peppercorns, and 3 bay leaves. Once boiling, add the prepared ribs and pre-boil (blanch) them over high heat for 10 minutes. This step is crucial for removing any gamey odors from the ribs.
Step 5
Drain the pre-boiled ribs and rinse them under clean running water to remove any impurities that may have come off during boiling. Gently scrub them with water 2-3 times to ensure they are spotless.
Step 6
Place the cleaned ribs in a bowl and set aside while you prepare the other ingredients.
Step 7
In a clean pot, combine the anchovy-kelp broth packet (or 800ml water) and the shiitake mushroom stem. Bring to a boil and simmer for 5 minutes to create a rich broth. Using broth adds a deeper flavor, but plain water is also acceptable if you’re short on time.
Step 8
Arrange the prepared pork ribs at the bottom of the cooking pot. Then, layer the chopped aged kimchi on top of the ribs.
Step 9
Pour the prepared broth over the kimchi, ensuring it comes up to about half the height of the kimchi. Add the sugar, anchovy sauce, and soy sauce for soup. Bring to a boil over high heat. Once boiling vigorously, reduce the heat to medium, cover the pot, and simmer for 40 minutes. Use a timer to keep track. This long simmering time makes the ribs incredibly tender.
Step 10
After 40 minutes, reduce the heat to low. Add the thickly sliced onion to the pot and continue to simmer for another 15 minutes. The onions will soften and add a touch of sweetness and depth to the dish.
Step 11
For a spicy kick, stir in the gochugaru and the diagonally sliced spicy peppers. Simmer for an additional 5 minutes. This step is key to achieving the signature spicy flavor of the dish.
Step 12
Once the ribs are tender and cooked through, turn off the heat. Stir in the large pieces of green onion and let them wilt slightly from the residual heat.
Step 13
Serve the delicious braised pork ribs with aged kimchi in a bowl or on a plate. Garnish with a sprinkle of toasted sesame seeds. This dish is perfect with a side of hot steamed rice!
