Kimchi Pork Back-Rib Stew (Mukimchi Dwaeji Deungbyeo Jjim)
Kimchi Pork Back-Rib Stew (Mukimchi Dwaeji Deungbyeo Jjim)
Amazing Value! How to Make a Fantastic Combination of Pork Back-Ribs and Aged Kimchi Stew
This recipe makes an incredibly delicious pork back-rib stew with aged kimchi (mukimchi) for a fraction of the usual cost. The deep, tangy flavor of the aged kimchi perfectly complements the tender pork ribs, making it a truly satisfying dish!
Main Ingredients- 1kg Pork back-ribs
- 1/2 head Aged kimchi (mukimchi)
- 1/2 Onion
- 1 stalk Green onion
- 3 Korean chili peppers (cheongyang)
- 2 bundles Perilla leaves (kkaennip)
- 2-3 Tbsp Perilla seed powder
- 2 liters Water
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 2 Tbsp Minced garlic
- 1/3 Tbsp Grated ginger
- 2 Tbsp Soy sauce
- 3 Tbsp Fish sauce
- 1 Tbsp Salted shrimp
- Pinch of Black pepper
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 2 Tbsp Minced garlic
- 1/3 Tbsp Grated ginger
- 2 Tbsp Soy sauce
- 3 Tbsp Fish sauce
- 1 Tbsp Salted shrimp
- Pinch of Black pepper
Cooking Instructions
Step 1
Prepare 1kg of pork back-ribs. You’ll be amazed by their freshness and incredible value!
Step 2
Rinse the pork back-ribs under cold water. Soak them in plenty of cold water for 1 hour to remove blood. Change the water a few times during soaking for better results.
Step 3
In a pot, bring plenty of water to a boil. Add the soaked pork back-ribs and blanch them for 2-3 minutes once the water returns to a boil. This step helps to remove any residual impurities and gamey odors.
Step 4
After blanching, rinse the pork back-ribs thoroughly under cold running water to clean off any remaining blood or particles.
Step 5
Place the cleaned back-ribs in a clean pot, add 2 liters of water and 1/3 Tbsp of grated ginger. Bring to a boil over high heat, then reduce to medium heat and simmer for 20 minutes. Ginger is excellent for eliminating any porky smell.
Step 6
While the ribs are cooking, prepare the other vegetables. Thinly slice the onion, and diagonally slice the green onions and Korean chili peppers.
Step 7
After 20 minutes, dissolve 1 Tbsp of doenjang (soybean paste) into the simmering broth and continue to cook for another 10 minutes. Doenjang adds a wonderful depth of savory flavor.
Step 8
After 10 minutes, add the 1/2 head of aged kimchi (mukimchi) whole to the pot, along with the sliced onions. The kimchi will soften and infuse the stew with its delicious tanginess as it cooks.
Step 9
Add 2 Tbsp of gochugaru (chili flakes) and reduce the heat to medium-low. Let it simmer gently for about 30 minutes, allowing the kimchi and ribs to become tender and the flavors to meld. Don’t rush this step!
Step 10
After 30 minutes, stir in 1 Tbsp of gochujang (chili paste), 2 Tbsp of soy sauce, and 3 Tbsp of fish sauce. Continue to simmer until the seasonings are well incorporated.
Step 11
Now, add the sliced white parts of the green onions and 2 Tbsp of minced garlic.
Step 12
Cover the pot and let it simmer gently for about 10 minutes to allow the flavors to deepen. Finally, add 1 Tbsp of salted shrimp to season. Taste and adjust with salt or pepper if needed.
Step 13
Once the meat and kimchi are perfectly tender, add the green parts of the green onions, perilla leaves, and Korean chili peppers. Let it simmer for a few more minutes to add a fresh aromatic touch.
Step 14
While it’s delicious as is, you can make it even more special with one final touch.
Step 15
Generously sprinkle with roasted perilla seed powder (deulkkaegaru) for an added nutty richness. This creates a fantastic flavor combination for your Mukimchi Pork Back-Rib Stew!
Step 16
Serve the tender pork and well-cooked kimchi over a bowl of hot rice. It’s pure bliss! Enjoy your delicious meal!
