Spicy & Hearty Pork Back-Rib Kimchi Stew Recipe
Spicy & Hearty Pork Back-Rib Kimchi Stew Recipe
Rich and Flavorful Pork Back-Rib Kimchi Stew
Discover the ultimate rice thief and perfect drinking companion: Pork Back-Rib Kimchi Stew! Make this incredibly satisfying dish easily at home tonight. The deep, savory flavor of the pork back ribs combined with perfectly fermented kimchi creates a symphony of taste that will awaken your palate. Detailed steps and helpful tips are included to ensure success for every home cook.
Main Ingredients- 500g Pork back ribs
- 1/2 head of well-fermented kimchi
For Boiling Ribs (Odor Removal)- 4 Bay leaves
- 8 Whole garlic cloves
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Ginger powder (or 1/2 piece of fresh ginger)
- 4 Bay leaves
- 8 Whole garlic cloves
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Ginger powder (or 1/2 piece of fresh ginger)
Cooking Instructions
Step 1
First, soak the pork back ribs (500g) in cold water for 2 hours to remove any blood. Change the water every hour to ensure thorough blood removal. This step is crucial for eliminating any gamey odor from the ribs.
Step 2
Place the blood-removed pork back ribs in a pot and add cold water to parboil them once. After parboiling, rinse the ribs under running water to wash away any impurities. Return the cleaned ribs to the pot and add the ingredients for odor removal: 4 bay leaves, 1 Tbsp doenjang, 8 whole garlic cloves, and 1 Tbsp ginger powder. Pour enough water to cover the ribs. Bring to a boil over high heat. Once it starts vigorously boiling, reduce the heat to medium and simmer for 20 minutes. Then, lower the heat to low and simmer for another 40 minutes. This total simmering time of 1 hour will tenderize the ribs beautifully.
Step 3
After simmering for one hour, carefully remove only the pork back ribs from the pot. Discard the bay leaves and whole garlic cloves that were used for boiling. This leaves you with tender ribs and no unwanted odors.
Step 4
Now, it’s time to make the flavorful kimchi stew. Chop the well-fermented kimchi (1/2 head) into bite-sized pieces and add it to the pot with the simmered ribs. For the seasoning, mix in 1 Tbsp minced garlic, 1 Tbsp gochujang, and 2 Tbsp guk-ganjang. Let this stew simmer gently for another hour, allowing all the flavors to meld together. Simmering slowly over low heat will draw out the delicious umami from the ribs and the tangy notes from the kimchi, creating a deep and satisfying taste.
Step 5
And there you have it – a rich and delicious Pork Back-Rib Kimchi Stew is ready! This stew is so satisfying, it’s the perfect companion for a bowl of rice, making it a true ‘rice thief’. Its spicy and refreshing flavor also makes it an excellent accompaniment to a glass of soju. Gather your loved ones around the table tonight for a wonderful meal. Enjoy your cooking!
