Tender Pork Ribs and Kimchi Stew (Galbi Kimchi Jjim) in a Pressure Cooker
How to Make Delicious Pork Ribs and Aged Kimchi Stew (Galbi Kimchi Jjim) in a Pressure Cooker: A Step-by-Step Recipe
Experience the ultimate comfort food! This recipe guides you through making a rich and savory Pork Ribs and Aged Kimchi Stew (Galbi Kimchi Jjim) using a pressure cooker for tender meat and deep flavors. Perfect for a satisfying meal!
Main Ingredients
- 1.4kg Pork ribs
- 1/2 head of aged kimchi (with plenty of kimchi juice)
Cooking Instructions
Step 1
First, it’s crucial to remove any blood and impurities from the pork ribs. Soak the 1.4kg of pork ribs in cold water for at least 40 minutes, changing the water once if possible. This step is key to a cleaner taste.
Step 2
After soaking, rinse the pork ribs thoroughly under running water. Make sure to clean any blood clots or residue stuck to the bones. Drain them well in a colander.
Step 3
In a pot, add enough water to fully submerge the pork ribs. Add 2 teaspoons of whole peppercorns and bring to a rolling boil over high heat.
Step 4
Once the water is boiling vigorously, add all of the prepared pork ribs to the pot.
Step 5
As soon as the water returns to a vigorous boil after adding the ribs, immediately remove the ribs using a sieve. This initial blanching helps to remove impurities.
Step 6
Rinse the blanched ribs again under cool running water. Pay special attention to cleaning any remaining blood or bits off the bones. Drain them thoroughly.
Step 7
Now, let’s prepare the marinade! Place the cleaned ribs in the pressure cooker. Add 5 Tbsp soy sauce, 3 Tbsp cooking wine, 3 Tbsp gochugaru, 2 Tbsp maesilcheong, 1 Tbsp oligodang, 1 tsp black pepper, 2 Tbsp sesame oil, 1 Tbsp minced garlic, and the finely chopped white parts of 1/2 green onion. Pour in 1 cup of water and mix everything well to coat the ribs evenly. For best flavor, let them marinate for a bit.
Step 8
On top of the marinated ribs, place the 1/2 head of aged kimchi. You can place it whole or cut it into manageable pieces. The kimchi’s tang will meld beautifully with the ribs.
Step 9
Pour in 7 cups of water, ensuring the kimchi is mostly submerged. Gently press down on the kimchi with your hand to help it soak up the liquid and cook evenly.
Step 10
Secure the lid of the pressure cooker and bring it to a boil over high heat. Once the pressure indicator starts to whistle or rise, reduce the heat to medium and cook for an additional 3-5 minutes. The pressure will tenderize the ribs wonderfully. Turn off the heat and let it rest to allow the flavors to meld.
Step 11
Pressure cookers need time for the pressure to release naturally. Allow about 10-15 minutes for the steam to fully dissipate and the pressure to release before attempting to open the lid. This resting period is crucial for perfect results.
Step 12
Once the pressure has been released and you can safely open the lid, place the pressure cooker back on the stove over medium heat. Bring it to a simmer and let the stew reduce slightly, concentrating the flavors. When the broth has reached your desired consistency, add the diagonally sliced green parts of the green onion and the 3 sliced Cheongyang peppers. Cook for another minute or two until they are tender-crisp. Turn off the heat. Cut off the hard base of the kimchi and then shred it into bite-sized strips. Transfer the tender ribs and the cooked kimchi into a smaller pot or serving dish. Enjoy!
Step 13
Your delicious and comforting Pressure Cooker Pork Ribs and Aged Kimchi Stew (Galbi Kimchi Jjim) is ready! It’s a true flavor explosion that pairs perfectly with a bowl of rice.
