Tender Pork Backbone Stew with Aged Kimchi
Slow-Cooked Pork Backbone Stew with Napa Cabbage Kimchi Greens
Transform your leftover aged kimchi or sun-dried napa cabbage greens into a delicious meal! This recipe combines the tangy flavor of aged kimchi with the rich essence of pork backbones, simmered to perfection. It’s a fantastic way to use up older kimchi and a guaranteed hit at your dinner table. Perfect for family gatherings or a comforting weekend meal.
Main Ingredients
- Pork backbones 2kg
- Aged kimchi or sun-dried napa cabbage greens 3 handfuls
- Soju 1/3 cup (to remove pork odor)
Seasoning Ingredients
- 1 Onion
- 1 Green onion stalk
- 6 Dried chili peppers (or dried red chilies)
- 3 Tbsp minced garlic
- 1 tsp minced ginger
- 6 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp perilla oil
- Pinch of black pepper
- 1 Onion
- 1 Green onion stalk
- 6 Dried chili peppers (or dried red chilies)
- 3 Tbsp minced garlic
- 1 tsp minced ginger
- 6 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp perilla oil
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the aged kimchi or napa cabbage greens: If using aged kimchi, soak it in warm water for about 15-20 minutes to slightly reduce its sourness. Rinse the sun-dried napa cabbage greens thoroughly. This step helps to mellow the strong kimchi flavor and allows the seasonings to penetrate better.
Step 2
Marinate the kimchi greens: In a bowl, combine the prepared kimchi greens (or napa cabbage greens) with 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1/2 Tbsp oyster sauce, and 1 Tbsp perilla oil. Mix well by hand. Pre-seasoning the greens infuses them with flavor before they are added to the stew.
Step 3
Soak and parboil pork backbones: Soak the pork backbones in cold water for about 1 hour to remove any residual blood. In a large pot, bring plenty of water to a rolling boil. Add the pork backbones and 1/3 cup of soju. Parboil for about 5-7 minutes until the water comes to a boil again. This process effectively removes impurities and any gamey odor from the pork.
Step 4
Rinse the parboiled backbones: Drain the parboiled pork backbones and rinse them thoroughly under cold running water to remove any scum. Pat them dry. Ensuring they are clean will contribute to a cleaner taste in the final stew.
Step 5
Make the main seasoning mixture (Part 1): Grate or finely blend 1 onion. In a bowl, combine the grated onion with the remaining 2 Tbsp minced garlic, remaining 5 Tbsp soy sauce, 1 Tbsp fish sauce, 1/2 Tbsp oyster sauce, 2 Tbsp cooking wine, 1 Tbsp perilla oil, and a pinch of black pepper. Mix everything together to create the primary seasoning base.
Step 6
Marinate the pork backbones and prepare aromatics: Add the rinsed pork backbones to the seasoning mixture and toss to coat evenly. Chop the green onion into large pieces and cut the dried chili peppers into bite-sized pieces. (Optional: For extra spiciness, you can add 1-2 Tbsp of gochugaru (Korean chili flakes) at this stage).
Step 7
Combine and start cooking: Arrange the marinated pork backbones at the bottom of a large pot. Layer the pre-seasoned kimchi greens (or napa cabbage greens) on top. Add the chopped green onions and dried chili peppers. Pour in 1/2 cup of water, cover the pot, and bring to a boil over high heat.
Step 8
Simmer until tender: Once boiling, reduce the heat to medium-low and simmer for 40 minutes to 1 hour, or until the pork backbones are very tender and the sauce has slightly reduced. If the sauce becomes too thick during cooking, add a little more water. (Using a pressure cooker will significantly reduce cooking time; adjust the water amount accordingly).
Step 9
Serve and enjoy: The stew is ready when the pork meat is tender and easily falls off the bone. Serve hot with steamed rice. The rich broth is also delicious for bibimbap (mixed rice)!
Step 10
Tip: While it takes time for the pork backbones to become tender, the longer simmering time develops a richer, deeper flavor in the broth. Be patient and let it cook slowly. If you don’t have aged kimchi, regular kimchi can be used, but you might want to add a splash of vinegar to replicate the sourness.
Step 11
Tip: Adjust the amount of broth to your preference. For a lighter stew, use more water; for a thicker, richer stew, use less water and simmer longer. While sesame oil can be substituted, the nutty aroma of perilla oil complements this dish beautifully.
