Spicy and Flavorful Braised Pork Ribs with Aged Kimchi
Spicy and Flavorful Braised Pork Ribs with Aged Kimchi
A perfect harmony of deeply fermented aged kimchi and tender pork ribs! Introducing a unique take on braised pork ribs that’s different from the usual soy-sauce based version. The distinctive sour and spicy taste of aged kimchi cuts through the richness of the pork, making it delicious to the last bite without any heaviness. This recipe is a guaranteed crowd-pleaser, perfect for gatherings or special occasions. Get ready to make a meal that will have everyone asking for seconds!
Tired of the same old soy-sauce pork ribs? Spice up your mealtime with this braised pork ribs recipe featuring delicious aged kimchi! The star of this dish is the generous amount of aged kimchi, which creates a wonderfully spicy and deeply savory flavor profile. Its natural tanginess cuts through the fattiness of the pork, resulting in an irresistible dish that pairs perfectly with a bowl of rice. Elevate your dining table with this unique and satisfying pork rib creation, made special with just one key ingredient: aged kimchi!
Main Ingredients- Pork ribs 3.5 pounds (approx. 1.8kg)
- 1 whole head of Aged Kimchi
- 1/2 medium Onion
- 1 stalk Scallion
Seasoning & Others- Kimchi brine 2 cups
- Gochugaru (Korean chili flakes) 2 Tbsp
- Perilla oil 2 Tbsp
- Water (enough to simmer)
- Dasida (or MSG/flavor enhancer) 1 tsp (optional, for extra umami)
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 tsp
- Bay leaves 4-5 (for initial boiling)
- Whole peppercorns 1 Tbsp (for initial boiling)
- Half bottle of Soju (or cooking wine, for initial boiling)
- Kimchi brine 2 cups
- Gochugaru (Korean chili flakes) 2 Tbsp
- Perilla oil 2 Tbsp
- Water (enough to simmer)
- Dasida (or MSG/flavor enhancer) 1 tsp (optional, for extra umami)
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 tsp
- Bay leaves 4-5 (for initial boiling)
- Whole peppercorns 1 Tbsp (for initial boiling)
- Half bottle of Soju (or cooking wine, for initial boiling)
Cooking Instructions
Step 1
Place the pork ribs in a pressure cooker. Add 4-5 bay leaves, 1 Tbsp whole peppercorns, half a bottle of soju, and 1 cup of water. This initial boiling helps to remove impurities and any gamey odor from the ribs.
Step 2
Once the liquid in the pressure cooker starts to boil, cook on high heat for 5 minutes, then reduce to medium heat for 10 minutes, and finally to low heat for 5 minutes. Turn off the heat after about 20 minutes total.
Step 3
Open the pressure cooker lid. The pork ribs should be tender and well-cooked. They look delicious already, but now we’ll move on to the main braising process.
Step 4
Rinse each of the cooked ribs thoroughly under cold running water. This step removes any remaining blood or scum. The ribs are now ready to be placed in the pot.
Step 5
Arrange the rinsed ribs neatly in a large pot. Cut the head of aged kimchi in half and place it on top of the ribs. The kimchi’s sourness will meld beautifully with the pork, adding a deep layer of flavor. Pour in about 2 ladles of the kimchi brine as well.
Step 6
Now it’s time for the seasonings. Add 2 Tbsp of gochugaru (chili flakes) and 2 Tbsp of perilla oil. Pour in just enough water to simmer the ingredients; avoid adding too much water, as it will increase the cooking time.
Step 7
Slice the onion into thick strips and cut the scallion diagonally. These aromatics will enhance the overall flavor of the dish.
Step 8
After simmering the ribs and kimchi for about 40 minutes, add the prepared onion and scallion on top of the pot. Continue to simmer gently until the kimchi becomes very soft and all the flavors have melded together. Basting the ingredients with the broth occasionally will help distribute the flavor.
Step 9
After simmering for another 40 minutes, taste the ribs and kimchi. If needed, adjust the seasoning with salt or Dasida (or another flavor enhancer). Finally, drizzle with 1 Tbsp of sesame oil and sprinkle with 1 tsp of toasted sesame seeds to complete your delicious braised pork ribs with aged kimchi! Serve hot with rice and enjoy!
