Pork Back Rib Kimchi Stew: A Hearty Feast for Special Occasions
Pork Back Rib Kimchi Stew, a Perfect Dish for Christmas
Introducing Pork Back Rib Kimchi Stew, a delightful dish perfect for family gatherings on holidays or special occasions. Made with well-fermented kimchi, it offers a deep and rich flavor profile, complemented by tender pork back ribs and chewy pork shoulder. This stew is a truly satisfying meal that will create unforgettable culinary memories. If you’re planning a special homemade meal for Christmas or the year-end holidays, this recipe will help you create a warm and delicious table.
Main Ingredients
- 1kg Pork Back Ribs
- 300g Pork Shoulder
- 1/4 head of Napa Cabbage Kimchi (well-fermented)
- 2-3 Bay Leaves
- 1 stalk Scallion
- 1/2 Onion
- 5-6 cloves Garlic
- 3 Tbsp Cooking Wine (Mirin or Sake)
Cooking Instructions
Step 1
Soaking the pork back ribs in cold water for about 2 hours is crucial for removing any gamey odor. Change the water periodically and ensure all blood is drained from between the bones for a clean, odor-free stew. Gently pressing the bones can help release more blood.
Step 2
After draining the blood, we’ll parboil the ribs and pork shoulder to remove impurities. In a pot, add enough water to cover the ribs, along with a scallion, bay leaves, whole garlic cloves, half an onion, and 2 Tbsp of cooking wine. Simmer for 15 minutes. Afterward, rinse them thoroughly under hot running water.
Step 3
For a richer and deeper broth flavor, prepare an anchovy broth using dried anchovies, dried pollack (or other dried fish), and kelp. Using broth instead of plain water will significantly enhance the stew’s taste. This step is key to achieving a delicious result!
Step 4
Now, let’s season the parboiled pork back ribs. Add 6 Tbsp of gochugaru, a generous tablespoon of minced garlic, 2 Tbsp of sesame oil, and a pinch of coarse black pepper.
Step 5
Mix the seasonings well with the pork back ribs and let them marinate for 1 hour. This allows the flavors to penetrate the meat, resulting in a more delicious stew. It takes time, but this marinating step is essential for a truly flavorful Kimchi Jjim.
Step 6
Carefully unfold the well-fermented kimchi and roll it up tightly. Rolling the kimchi not only makes the dish look appealing but also helps it absorb the flavors evenly as it cooks.
Step 7
Arrange the rolled kimchi in the pot, layering it with the marinated pork back ribs. Add the parboiled pork shoulder slices as well.
Step 8
Pour in 2 ladles of the reserved kimchi brine and 500ml of the prepared anchovy broth. The broth should be enough to mostly cover the pork ribs. For an extra touch to remove any remaining gamey smell and add a hint of sweetness, add another 2 Tbsp of cooking wine.
Step 9
Cover the pot with a lid and simmer over medium heat for about 20 minutes. The ribs will become tender, and the delicious aroma of kimchi and meat will fill your kitchen.
Step 10
After 20 minutes, remove the lid and spoon some of the broth over the ribs. Continue to simmer for another 10 minutes. Taste the stew and, depending on the kimchi’s saltiness, add 2 Tbsp of soy sauce if needed to adjust the seasoning. Your rich and flavorful Pork Back Rib Kimchi Stew is now ready!
