Braised Pork Ribs with Kimchi: A Perfect Harmony of Tender Ribs and Rich Kimchi
Braised Pork Ribs with Kimchi: A Perfect Harmony of Tender Ribs and Rich Kimchi
The Ultimate Pork Rib and Kimchi Stew Recipe (Beginner-Friendly!)
This is a classic Korean stew where tender pork ribs are first blanched and then simmered with well-fermented kimchi (aged kimchi) until the meat is fall-off-the-bone tender. The savory richness of the pork ribs combined with the deep, tangy flavor of the kimchi creates an irresistible dish that will have you reaching for another bowl of rice. (Tablespoon measurement is based on a standard Korean rice spoon.)
Main Ingredients: Pork Ribs and Vegetables- Pork ribs 542g (approx. 2-3 servings; for a family of 4, consider 1kg)
- Well-fermented kimchi (aged kimchi) 260g (seeds and excess filling removed)
- Onion 110g (approx. 1/2 medium onion, thinly sliced to 3mm thickness)
- King oyster mushroom 84g (approx. 1 mushroom, bottom trimmed, cut in half lengthwise, then sliced to 3mm thickness)
- Green onion (scallion) 25g (approx. 1/4 stalk, cut into 1cm thick pieces)
- Korean green chili peppers 2 (18g, diagonally sliced)
- Red chili pepper 1 (11g, diagonally sliced)
- Water 550ml (enough to cover ingredients)
Flavorful Seasoning Blend- Soy sauce (Korean ‘jin ganjang’) 2 Tbsp
- Sugar 0.5 Tbsp (adjust based on kimchi’s sourness)
- Cooking wine (Mirin) 1 Tbsp (removes odor, adds flavor)
- Red pepper powder (Gochugaru) 1 Tbsp (adjust to your spice preference)
- Red pepper paste (Gochujang) 0.7 Tbsp (for added depth)
- Minced garlic 1 Tbsp
- Minced ginger 0.3 Tbsp (optional, omit if you dislike ginger flavor)
- Black pepper, a few grinds
Ingredients for Blanching Pork Ribs (to remove impurities)- Water 800ml
- Soju (or cooking wine) 2-3 Tbsp
- Whole black peppercorns 0.3 Tbsp (about 5-7 peppercorns)
- Bay leaves 3
- Soy sauce (Korean ‘jin ganjang’) 2 Tbsp
- Sugar 0.5 Tbsp (adjust based on kimchi’s sourness)
- Cooking wine (Mirin) 1 Tbsp (removes odor, adds flavor)
- Red pepper powder (Gochugaru) 1 Tbsp (adjust to your spice preference)
- Red pepper paste (Gochujang) 0.7 Tbsp (for added depth)
- Minced garlic 1 Tbsp
- Minced ginger 0.3 Tbsp (optional, omit if you dislike ginger flavor)
- Black pepper, a few grinds
Ingredients for Blanching Pork Ribs (to remove impurities)- Water 800ml
- Soju (or cooking wine) 2-3 Tbsp
- Whole black peppercorns 0.3 Tbsp (about 5-7 peppercorns)
- Bay leaves 3
Cooking Instructions
Step 1
Start by placing 542g of pork ribs in a bowl. This amount is suitable for 2-3 people. If you’re cooking for a family of four, you might want to double the quantity to about 1kg.
Step 2
Rinse the pork ribs thoroughly to remove any blood. Wearing rubber gloves helps with this process. Gently rub the ribs under running cold water, changing the water several times until it runs clear. Once clean, drain them well in a colander.
Step 3
To ensure the ribs are tender and free from gamey odors, we’ll blanch them. In a pot, combine 800ml of water, 0.3 Tbsp of whole black peppercorns, 3 bay leaves, and 2-3 Tbsp of soju. Bring this mixture to a boil over high heat.
Step 4
Once the water is boiling vigorously, add the prepared pork ribs and stir them gently. As soon as it comes back to a boil, reduce the heat to medium and let the ribs blanch for about 8 minutes. This step is crucial for removing impurities and any unwanted smells.
Step 5
After blanching, drain the ribs in a colander. Then, rinse each rib under cool running water individually. This helps to wash away any remaining small particles or debris attached to the bones, ensuring a cleaner final dish.
Step 6
Now, let’s prepare the seasoning for our delicious kimchi stew. In a bowl, combine 2 Tbsp soy sauce, 0.5 Tbsp sugar, 1 Tbsp cooking wine (mirin), 1 Tbsp gochugaru (red pepper powder), 0.7 Tbsp gochujang (red pepper paste), 1 Tbsp minced garlic, 0.3 Tbsp minced ginger, and a few grinds of black pepper. Mix everything well until you have a smooth, uniform paste.
Step 7
The star of the kimchi stew is, of course, the well-fermented kimchi. Gently shake off any excess kimchi filling from about 260g of aged kimchi. If the kimchi pieces are large, you can cut the thicker stem parts to make them more manageable.
Step 8
It’s time to assemble the stew. Start by layering the blanched pork ribs at the bottom of your cooking pot. Then, generously add the prepared kimchi on top of the ribs.
Step 9
Evenly spread the prepared seasoning mixture over the kimchi. Pour in 550ml of water, ensuring the ingredients are mostly submerged.
Step 10
Use a spoon to gently mix the seasoning into the ingredients, starting from the bottom to ensure everything is well combined. Cover the pot with a lid and bring it to a boil over high heat. Once steam starts to escape, reduce the heat to medium and let it simmer for about 20-25 minutes. This slow cooking allows the ribs to become incredibly tender and the kimchi to release its full flavor.
Step 11
While the stew is simmering, prepare the vegetables. Trim the bottom of the king oyster mushrooms, cut them in half lengthwise, and then slice them about 3mm thick. Diagonally slice the green and red chili peppers. Thinly slice the onion (about 3mm thick) and cut the green onion into 1cm thick pieces.
Step 12
After the simmering time has passed, carefully remove the lid. Gently stir the contents of the pot to ensure even cooking and to prevent sticking.
Step 13
Reduce the heat to medium-low. Add the prepared king oyster mushrooms, onion, green chilies, and red chili peppers to the pot. Stir gently to incorporate them with the other ingredients. Cook for another 1-2 minutes, just until the vegetables soften slightly.
Step 14
Finally, add the chopped green onions to the stew and let it simmer for another short burst. This will bring all the flavors together, completing your delicious pork rib and kimchi stew!
Step 15
Taste your stew and adjust the seasoning as needed. If it tastes a bit bland, add a little more soy sauce. If you prefer it sweeter, add a pinch more sugar. Let it simmer for a moment longer to allow the adjustments to meld.
