Spicy Spare Rib Kimchi Stew: A Rib-Sticking Korean Comfort Food
Hearty and Spicy Kimchi Stew Made with Flavorful Spare Ribs
Introducing a unique and delicious dish: a spicy kimchi stew made with spare ribs, typically enjoyed as barbecue! This stew is packed with tender meat and offers a satisfying texture, making it a recommended choice for family meals. Get ready for a flavor explosion that will surely impress!
Main Ingredients- Pork spare ribs, 4 pieces (approx. 600-800g)
- A quarter of a fermented napa cabbage (aged kimchi), adjust to taste and fermentation level
Cooking Instructions
Step 1
Begin by soaking the spare ribs in cold water for at least 1 hour to remove any excess blood. This step is crucial for a clean and neutral flavor base.
Step 2
Fill a pot with enough water to cover the spare ribs. Dissolve 1 tablespoon of doenjang in the water and bring it to a rolling boil. The doenjang helps to eliminate any gamey odors from the pork.
Step 3
Once the water is boiling, continue to simmer for about 10 minutes. Then, carefully remove the spare ribs and rinse them thoroughly under cold running water. If you prefer a less fatty stew, trim off some of the excess fat from the ribs at this stage.
Step 4
Place the blanched and rinsed spare ribs into a stew pot. Add fresh water to generously cover the ribs. If you have a Korean soup stock cube, add one to the pot for enhanced flavor. (Alternatively, you can use 500ml of anchovy-kelp broth or rice water.)
Step 5
Gently place the aged kimchi over the spare ribs. You can tear it into bite-sized pieces or cut it as you prefer. If you don’t have aged kimchi, regular kimchi can be used, but you may need to add a bit more kimchi juice.
Step 6
Pour in 2 ladles of kimchi juice and 1 tablespoon of soy sauce to deepen the savory notes. Adjust the soy sauce according to the saltiness of your kimchi.
Step 7
Feel free to add any vegetables and mushrooms you have on hand. Enoki and king oyster mushrooms add a delightful texture, and Cheongyang peppers will provide an extra kick of spice if desired.
Step 8
Stir in 2 tablespoons of gochugaru to add a vibrant red color and a pleasant spiciness. For more heat, increase the gochugaru or add more chili peppers.
Step 9
Cover the pot with a lid and simmer over medium-low heat for 40 minutes to 1 hour, or until the spare ribs are very tender and the flavors have melded beautifully. Slow simmering is key to achieving the best taste.
Step 10
Once the kimchi and ribs are tender and fully cooked, cut them into serving portions and enjoy this hearty stew with a bowl of hot rice.
Step 11
This kimchi stew is incredibly satisfying, with plenty of meat on the bones. The cartilage around the bones offers a delightful chewy texture that many find particularly enjoyable.
Step 12
Try eating the tender ribs together with the well-cooked kimchi; it’s a combination that will have you finishing your rice in no time. It’s a truly special and comforting dish!
