Aged Kimchi and Pork Back Rib Stew: Harmony of Deep Kimchi Flavor and Rich Juices
Aged Kimchi and Pork Back Rib Stew: Harmony of Deep Kimchi Flavor and Rich Juices
Aged Kimchi Pork Back Rib Stew Recipe, Perfect for Special Occasions and Housewarming Parties
I usually make pork back rib stew, but decided to try making it with aged kimchi this time. The children absolutely loved it! This dish offers a different charm compared to the usual soup, with the savory aged kimchi and the rich, succulent pork back ribs creating a truly delightful meal that both kids and adults will adore. Elevate your dining table with this special aged kimchi and pork back rib stew.
Main Ingredients- 4kg Pork back ribs
- 1/2 head of aged kimchi
- 1 bottle of soju (to remove pork smell)
- 1 onion
- 3 stalks of green onions
- 2 cloves of ginger
- 5-6 bay leaves
- 5 chili peppers (cheongyang gochu)
- 10 perilla leaves (kkaennip)
- 1 tablespoon whole black peppercorns
Seasoning and Broth- 3 tablespoons soybean paste (doenjang)
- 500ml store-bought pork galbi sauce
- A pinch of black pepper powder
- 5 cups of pork back rib boiling broth (approx. 1L)
- 3 tablespoons soybean paste (doenjang)
- 500ml store-bought pork galbi sauce
- A pinch of black pepper powder
- 5 cups of pork back rib boiling broth (approx. 1L)
Cooking Instructions
Step 1
It’s crucial to remove the blood from the pork back ribs. The evening before, soak the pork back ribs in plenty of cold water to drain the blood. Soaking for about 5-6 hours overnight is ideal. Changing the water once during this time will help achieve a cleaner result.
Step 2
Place the blood-drained pork back ribs in a pot and add enough water to cover them. Add bay leaves, whole black peppercorns, sliced ginger, and one onion. Pour in the entire bottle of soju to help remove any gamey odors and boil. Once the water reaches a rolling boil, simmer for 15 minutes. Discard all the contents, rinse the boiled pork back ribs under cold running water, and then return them to the pot for the next step.
Step 3
Add enough water to cover the rinsed pork back ribs again. Dissolve 3 tablespoons of soybean paste (doenjang) into the water. Doenjang helps to neutralize any remaining odors and adds a savory depth of flavor.
Step 4
Add 2 roughly chopped green onions and 5 chili peppers. Cover the pot and simmer on medium-low heat for 1 hour and 30 minutes. Ensure you cook for a sufficient amount of time to make the pork back ribs tender.
Step 5
Remove the pork back ribs that have been simmered for 1 hour and 30 minutes. Strain the cooking liquid through a fine-mesh sieve to obtain a clear broth. This broth will be used later for the stew, so be sure not to discard it!
Step 6
Arrange the boiled pork back ribs neatly in the pot. Prepare the aged kimchi by removing the filling, squeezing out any excess liquid, and then layering it over the pork back ribs. Finally, pour in about 5 cups (approx. 1L) of the reserved pork back rib broth. This layering will help the kimchi absorb the flavors as it cooks.
Step 7
Pour the 500ml of store-bought pork galbi sauce evenly over the pork back ribs and kimchi. You can add a pinch of black pepper powder for an extra kick, if desired. Bring the mixture to a boil over high heat. Taste the broth and adjust the seasoning with soy sauce or sugar if needed to suit your preference.
Step 8
Once boiling, reduce the heat to medium and continue to simmer for another 20-30 minutes. During this time, ladle some of the broth from the bottom of the pot over the pork back ribs and kimchi periodically. This ensures the flavors are evenly distributed and enhances the overall taste. (My personal tip: If you placed the aged kimchi on top of the ribs initially, you can switch their positions midway through cooking by placing the ribs on top of the kimchi. This allows the flavors to meld beautifully.)
Step 9
When the stew is almost ready, add the roughly chopped perilla leaves and the remaining green onion (1 stalk) on top. Simmer for an additional 5 minutes to allow the ingredients to meld together. Your delicious aged kimchi and pork back rib stew is now complete!
Step 10
This aged kimchi and pork back rib stew offers a perfect balance of the deep, savory flavor of well-fermented kimchi and the sweet and salty notes of the pork galbi sauce. My son, who usually prefers the soup version, now asks specifically for this dish instead of the regular stew! While it may require a bit more effort, the exceptionally delicious result makes it incredibly rewarding. This dish is so memorable that you’ll crave it again and again. It’s an ideal choice for entertaining guests, housewarming parties, or festive occasions, offering a rich and impressive meal that everyone will love!
