Hearty and Flavorful Pork Back Rib Kimchi Stew
Hearty and Flavorful Pork Back Rib Kimchi Stew
The Ultimate Pork Back Rib Kimchi Stew Recipe: Pairing Pork Back Ribs with Aged Kimchi for an Unbeatable, Budget-Friendly Dish
Utilize those often-discounted pork back ribs from the supermarket to create a delicious stew with just aged kimchi! This hearty dish is perfect for a satisfying meal at home. Its deep, rich broth and tender pork ribs are a culinary delight you can easily make.
Pork Back Rib Kimchi Stew Ingredients- 700g Pork Back Ribs
- 1 head of well-fermented Aged Kimchi
- 2 ladles (approx. 200ml) Kimchi Brine
- 0.7 Tbsp Monosodium Glutamate (MSG) or Flavor Enhancer (like Dasida)
- Pinch of Black Pepper
- A sprinkle of Toasted Sesame Seeds (for garnish)
Pork Back Rib Deodorizing Ingredients- 4-5 Bay Leaves
- 1 Tbsp Minced Garlic
- 50ml Cooking Wine (like Mirin or Sake)
- 4-5 Bay Leaves
- 1 Tbsp Minced Garlic
- 50ml Cooking Wine (like Mirin or Sake)
Cooking Instructions
Step 1
First, soak the pork back ribs in cold water for at least 30 minutes to remove any blood. This is crucial for minimizing gamey odors. In a pot, combine the soaked ribs with the deodorizing ingredients (bay leaves, minced garlic, cooking wine) and cover with water. Bring to a boil and simmer for 10-15 minutes. After parboiling, drain the ribs and rinse them under cold running water to remove any scum or impurities.
Step 2
Rinse the parboiled pork back ribs thoroughly under cold water to remove any remaining residue. Place the cleaned ribs at the bottom of a large pot. (Alternatively, you can place the kimchi first and then layer the ribs on top.)
Step 3
Add the entire head of aged kimchi, or cut it into bite-sized pieces, generously over the pork back ribs. Covering the ribs with kimchi will infuse them with a deeper, more complex flavor.
Step 4
Now, let’s build the flavor! Pour in 2 ladles of kimchi brine to enhance the taste. Add 0.7 Tbsp of MSG or a similar flavor enhancer and a pinch of black pepper. Cover the pot with a lid. Bring to a boil over high heat, then reduce to medium-low heat and simmer for at least 1 hour, or until the pork back ribs are very tender. Check periodically to ensure the stew doesn’t dry out too much, adding a little water if necessary.
Step 5
Taste the stew and adjust the seasoning as needed. The saltiness can vary depending on the kimchi used. If it’s too salty, add a little water. If it’s too bland, season with about 1 Tbsp of tuna extract (fish sauce for tuna) or soy sauce for added umami. Garnish with a sprinkle of toasted sesame seeds before serving.
