Spicy Pork Back-Rib Kimchi Stew Recipe
Spicy Pork Back-Rib Kimchi Stew Recipe
A Heartwarming Meal with Flavorful Pork Back-Rib Kimchi Stew
This is a hearty Kimchi Stew made with pork back-ribs and fermented cabbage. It’s a deeply savory and spicy stew that warms you up from the inside out. Perfect for a comforting and satisfying meal.
Main Ingredients- 500g Pork back-ribs
- 3 Bay leaves
- 1 pinch Black peppercorns (or ground pepper)
- 2 Tbsp Soju (Korean rice wine)
- 1/2 Onion
- 1 Scallion (Green onion)
- 1/4 head Aged napa cabbage kimchi
- 100ml Kimchi brine
Cooking Instructions
Step 1
Soak the pork back-ribs in cold water for at least 30 minutes to remove excess blood. This step is crucial for a clean, odorless stew.
Step 2
Place the rinsed pork back-ribs in a pot. Add enough water to cover the ribs, along with the bay leaves, peppercorns, and soju. Bring to a boil over high heat.
Step 3
Once the water boils, reduce the heat to medium and simmer for 10 minutes. This process further removes impurities and any gamey odors.
Step 4
Drain the parboiled ribs and rinse them thoroughly under cold running water. Gently scrub to remove any remaining blood or bits. This ensures a clearer broth.
Step 5
Slice the onion into thick strips. The onion will add a natural sweetness and depth to the stew.
Step 6
Slice the scallion diagonally. It will be added towards the end for a fresh aroma and a touch of color.
Step 7
Cut the aged kimchi into bite-sized pieces. Using well-fermented kimchi will yield a richer, more complex flavor.
Step 8
In a small bowl, combine the minced garlic, gochugaru, gochujang, soy sauce for soup (or fish sauce), and cooking wine. Mix well to create the seasoning paste.
Step 9
In the stew pot, add the 700ml of water, the cleaned pork back-ribs, chopped kimchi, sliced onion, kimchi brine, and the prepared seasoning paste. Bring everything to a rolling boil over high heat.
Step 10
Once boiling, reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or until the meat is tender and the flavors have melded beautifully. The key is slow simmering to extract the rich essence from the pork ribs. Add a little water if the stew becomes too thick during cooking.
