Spicy & Tender Pork Ribs Kimchi Stew: A Family Favorite!
The Ultimate Home-Cooked Meal: Pork Ribs Kimchi Stew Recipe
Enjoy a rich and savory flavor right at home! Introducing our pork ribs kimchi stew recipe, a hearty and spicy dish loved by the whole family. Experience the fantastic harmony of aged kimchi and tender pork ribs. It’s a true rice thief!
Main Ingredients- 720g Pork Ribs
- 1 Onion (medium size)
- 3 pieces Aged Kimchi (well-fermented)
- 1 stalk Green Onion
Seasoning Ingredients- 1 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp Gochujang (Red Pepper Paste)
- 1 tsp Soy Sauce
- 1 tsp Fish Sauce (anchovy or tuna)
- 1 Tbsp Minced Garlic
- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Ladle Kimchi Brine
- 1 Liter Rice Water (rinsed rice water)
- 1 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp Gochujang (Red Pepper Paste)
- 1 tsp Soy Sauce
- 1 tsp Fish Sauce (anchovy or tuna)
- 1 Tbsp Minced Garlic
- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Ladle Kimchi Brine
- 1 Liter Rice Water (rinsed rice water)
Cooking Instructions
Step 1
First, rinse the aged kimchi under running water to remove excess brine and pulp, then cut it into bite-sized pieces. Sprinkle some gochugaru (red pepper flakes) over the cut kimchi and mix well; this helps the seasoning penetrate better and enhances the flavor.
Step 2
Soak the pork ribs in cold water for about 30 minutes to remove blood impurities. In a pot, add enough water to cover the ribs, along with 1/2 Tbsp doenjang and a few peppercorns. Bring to a boil, then add the ribs and simmer for 5 minutes to remove any scum and odor. Drain and rinse the ribs under clean water.
Step 3
In a deep pot or steamer, arrange the blanched ribs, rinsed and seasoned kimchi, coarsely chopped onion, and diagonally sliced green onion. In a bowl, combine the remaining 1/2 Tbsp doenjang, gochujang, soy sauce, fish sauce, minced garlic, gochugaru, kimchi brine, and rice water. Mix well to create the seasoning paste. Pour this paste evenly over the ingredients in the pot.
