Spicy & Savory Kimchi Pork Back-Rib Stew (Muk Eun Ji Deung Byeo Jjim)
Must-Try Recipe: Pork Back-Ribs Braised with Aged Kimchi!
Experience the incredible harmony of deeply flavorful, aged kimchi and tender, slow-cooked pork back ribs. If you have aged kimchi on hand, you absolutely must try this dish. It’s a true rice-lover’s delight!
Main Ingredients- 2kg Pork Back Ribs
- 1/2 head Aged Kimchi (well-fermented)
- 1/2 stalk Scallion (cut into large pieces)
- 2 ladles Pork Back-Rib Broth
- 1/2 ladle Kimchi Brine
- 1-2 cloves Ginger (peeled, whole)
- 5 cloves Garlic (peeled, whole)
- 2 Bay Leaves
- 1 Tbsp Doenjang (Fermented Soybean Paste)
Seasoning Ingredients- 2 Tbsp Guk-ganjang (Korean Soup Soy Sauce)
- 1 Tbsp Sugar (adjust according to kimchi’s sourness)
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Ginger (or a pinch of ginger powder)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Guk-ganjang (Korean Soup Soy Sauce)
- 1 Tbsp Sugar (adjust according to kimchi’s sourness)
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Ginger (or a pinch of ginger powder)
- 1 Tbsp Gochujang (Korean Chili Paste)
Cooking Instructions
Step 1
Rinse the 2kg of pork back ribs thoroughly in cold running water for at least 1 hour to remove any blood. Changing the water a couple of times during soaking will help.
Step 2
After draining the ribs, blanch them in boiling water for about 5 minutes. This initial boil helps to remove impurities and any gamey odor from the ribs.
Step 3
Rinse the blanched ribs again in lukewarm water until clean. In a large pot, add enough water to cover the ribs generously. Add the peeled ginger (1-2 cloves), peeled garlic cloves (5), half a scallion stalk, bay leaves (2), and doenjang (1 Tbsp). Bring the water to a boil, then add the cleaned ribs. Boil over high heat for 10 minutes, then reduce to medium heat and simmer for at least 1 hour, or until the ribs are tender and cooked through. Slow-cooking is key for tender ribs.
Step 4
Carefully remove the tenderized ribs from the pot. Do not discard the cooking broth; strain it through a sieve to get a clear, rich broth. Set this broth aside, as it will add depth to the stew.
Step 5
In a clean, deep pot, layer the well-fermented kimchi (cut into manageable pieces) at the bottom. Arrange the cooked pork back ribs on top of the kimchi. In a separate bowl, mix all the ‘Seasoning Ingredients’ together and evenly spread this sauce over the ribs. Pour in the kimchi brine (1/2 ladle) and the reserved pork back-rib broth (2 ladles). Cover the pot and bring to a simmer over medium heat for about 10 minutes. Once simmering, reduce the heat to low and continue to cook for another 10-20 minutes, allowing the flavors to meld and the kimchi to soften further.
Step 6
Once the ribs and kimchi are thoroughly cooked and the flavors have married beautifully, add the chopped scallion (large pieces) and simmer gently for a few more minutes over low heat. Slow simmering at this stage allows the sauce to penetrate deeply, enhancing the overall flavor. Your delicious Muk Eun Ji Deung Byeo Jjim is now ready to be enjoyed!
