Pork Back Rib Kimchi Stew: A Rich and Deep Flavor Profile
Pork Back Rib Kimchi Stew: A Rich and Deep Flavor Profile
How to Make Pork Back Rib Kimchi Stew with Aged Kimchi / How to Make Pork Back Rib Kimchi Stew
Let’s make a delicious kimchi stew using pork back ribs and aged kimchi! This dish is always a winner when the meat and kimchi are flavorful. Prepare for a satisfying meal that will have you reaching for more rice.
Main Ingredients- 1/2 head of well-fermented aged kimchi
- 500g pork back ribs (or pork ribs)
- 2-3 bay leaves
Seasoning and Side Ingredients- 1 Tbsp minced ginger or ginger paste (use 1 Tbsp sugar if no ginger)
- 2 Tbsp Mirin (rice wine for cooking)
- 3 Tbsp Gochugaru (Korean chili flakes, coarse)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 3 Tbsp Myeolchi-aekjeot (anchovy fish sauce)
- Pinch of black pepper
- 1/2 stalk green onion
- 1/4 onion
- 1 Tbsp minced garlic
- 1-2 Cheongyang peppers (optional)
- 1 cup kimchi brine
- 1 Tbsp minced ginger or ginger paste (use 1 Tbsp sugar if no ginger)
- 2 Tbsp Mirin (rice wine for cooking)
- 3 Tbsp Gochugaru (Korean chili flakes, coarse)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 3 Tbsp Myeolchi-aekjeot (anchovy fish sauce)
- Pinch of black pepper
- 1/2 stalk green onion
- 1/4 onion
- 1 Tbsp minced garlic
- 1-2 Cheongyang peppers (optional)
- 1 cup kimchi brine
Cooking Instructions
Step 1
Take half a head of well-fermented aged kimchi from your kimchi refrigerator. The sourness and depth of flavor from the kimchi are crucial for the stew’s taste, so using well-aged kimchi is recommended.
Step 2
Prepare the vegetables to be added. Chop the green onion into large pieces, and slice the onion thinly or into large chunks. Mince 1 tablespoon of garlic. If you enjoy a spicy kick, slice 1-2 Cheongyang peppers. Also, set aside about 1 cup of the kimchi brine.
Step 3
Thaw the pork back ribs (or pork ribs) from the freezer by soaking them in cold water to draw out the blood. Soaking for at least 30 minutes will help remove any gamey odor and tenderize the meat.
Step 4
Fill a pot with plenty of water and add 2-3 bay leaves. Bring the water to a boil, then add the drained pork ribs. Boil for about 5-10 minutes to remove impurities and any excess fat. This step results in a cleaner and clearer broth.
Step 5
Rinse the blanched pork ribs thoroughly under cold running water to wash away any remaining impurities. Make sure to remove any clumps of blood or unwanted bits attached to the bones.
Step 6
Now, let’s assemble the kimchi stew. Place the large-cut aged kimchi at the bottom of the pot. This prevents the stew from sticking to the bottom and allows the kimchi to absorb the flavors of the vegetables as it cooks. Arrange the cleaned pork ribs on top of the kimchi, followed by the prepared onion, green onion, minced garlic, and Cheongyang peppers.
Step 7
Pour in about 1 cup of the reserved kimchi brine to enhance the stew’s savory depth.
Step 8
Let’s make the flavorful seasoning paste! In a bowl, combine 2 tablespoons of Mirin, 3 tablespoons of anchovy fish sauce, 3 tablespoons of Gochugaru, 2 tablespoons of soup soy sauce, a pinch of black pepper, and 1 tablespoon of ginger paste (or 1 Tbsp sugar if you don’t have ginger). Mix well.
Step 9
If you don’t have ginger paste, adding 1 tablespoon of sugar will help mellow the strong sourness of the aged kimchi and add a touch of sweetness and umami. For the distinct aroma and slight pungency of ginger, use ginger paste or minced fresh ginger.
Step 10
Pour the prepared seasoning mixture evenly over the ingredients in the pot. Then, add enough water to generously cover the ingredients (about 2-3 cups, adjust based on the amount of ingredients).
Step 11
Now it’s time to simmer! Start by bringing the stew to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for at least 1 hour, or until the meat is tender and easily falls off the bone. It’s important to cook it long enough for the meat to become very tender. Check periodically and add a little water if the broth reduces too much. Stir occasionally to prevent the kimchi from sticking to the bottom. Starting on low heat might take too long to cook the kimchi, so managing the heat is key.
Step 12
Once the aged kimchi and pork ribs are tender and the broth has thickened and become rich, your delicious kimchi stew is ready.
Step 13
Wow, the pork back rib kimchi stew is complete and looks incredibly hearty! Even though the back ribs turned out to be quite large, they look delicious. The rich kimchi broth and glossy meat are mouthwatering just to look at.
Step 14
The well-cooked meat separates easily from the bone, and the aged kimchi is perfectly tender with a slight crispness, offering the best flavor. Spooned over rice, it’s absolutely delightful! This is a perfect, satisfying meal.
