Spicy and Savory Fermented Kimchi Pork Rib Stew
Spicy and Savory Fermented Kimchi Pork Rib Stew
The Ultimate Recipe for Kimchi Pork Rib Stew
A delightful combination of tender pork ribs and aged fermented kimchi! This Kimchi Pork Rib Stew offers a satisfying texture and a deeply flavorful broth. Perfect for a hearty meal that will tantalize your taste buds with its perfect balance of spice and umami.
Main Ingredients- 1/2 head of well-fermented aged kimchi
- 1000g boiled pork ribs
- 3 cheongyang peppers
- 1 onion
- 1/2 stalk green onion (about 20cm)
- 1 Tbsp minced garlic
- 1 stock pack (store-bought coin broth or homemade broth)
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1/2 Tbsp sugar
- 600ml water
- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1/2 Tbsp sugar
- 600ml water
Cooking Instructions
Step 1
Start by preparing half a head of well-fermented, aged kimchi. You can lightly shake out the excess kimchi juice and rinse it under running water if you prefer a less sour taste (optional).
Step 2
Wrap the boiled pork ribs with the aged kimchi. You can tuck the kimchi between the bones of the ribs or wrap the kimchi around the ribs. This helps the flavors meld beautifully as it cooks.
Step 3
Place the kimchi-wrapped pork ribs into a wide and deep pot. Arrange about half of the ribs directly in the pot.
Step 4
Finely chop the 3 cheongyang peppers for a spicy kick, slice the onion, and diagonally slice the green onion. Add 1 tablespoon of minced garlic. Arrange these prepared vegetables on top of the pork ribs in the pot.
Step 5
In a separate bowl, mix together 1 tablespoon of gochugaru, 1/2 tablespoon of doenjang, and 1/2 tablespoon of sugar. Sprinkle this seasoning mixture over the vegetables. Add the stock pack (coin broth) to the pot. Pour in 600ml of water and bring it to a boil over high heat.
Step 6
Once the stew begins to boil, reduce the heat to medium, cover the pot, and let it simmer. Skim off any foam or scum that rises to the surface using a ladle; this ensures a clear and clean-tasting broth. Continue simmering for about 30-40 minutes, or until the liquid has reduced by about one-third and the pork ribs and kimchi are tender. Basting the ribs with the broth occasionally will enhance the flavor.
