Tender Pork Back Rib Kimchi Stew: The Ultimate Comfort Food
How to Make Delicious Pork Back Rib Kimchi Stew: Soft Kimchi Stew with Perfect Sauce Ratio Recipe
A true Korean soul food, pork back rib kimchi stew! This dish, featuring tender ribs and perfectly stewed kimchi, guarantees you’ll finish two bowls of rice in no time. It’s a hearty and satisfying meal that embodies Korean home cooking.
Main Ingredients
- Pork back ribs, 600g
- Onion, 1/2
- Green onion, 1 stalk
- Bay leaves, 5-6
- Soju, 1 shot (approx. 50ml)
- Cheongyang chili peppers, 2
- Red chili peppers, 2
- Well-fermented napa cabbage kimchi (aged kimchi), 1/4 head
Special Sauce for Pork Back Rib Kimchi Stew
- Gochujang (Korean chili paste), 2 Tbsp
- Doenjang (Korean soybean paste), 2 Tbsp
- Guk-ganjang (Korean soup soy sauce) or regular soy sauce, 2 Tbsp
- Minced garlic, 2 Tbsp
- Sugar, 3 Tbsp (adjust to taste)
- Cooking wine (Mirin or similar), 2 Tbsp
- Gochugaru (Korean chili flakes), 4 Tbsp (adjust based on kimchi’s saltiness)
- Curry powder, 1 Tbsp (for removing odor and enhancing flavor)
- Fish sauce (anchovy or sand lance), 1 Tbsp
- Gochujang (Korean chili paste), 2 Tbsp
- Doenjang (Korean soybean paste), 2 Tbsp
- Guk-ganjang (Korean soup soy sauce) or regular soy sauce, 2 Tbsp
- Minced garlic, 2 Tbsp
- Sugar, 3 Tbsp (adjust to taste)
- Cooking wine (Mirin or similar), 2 Tbsp
- Gochugaru (Korean chili flakes), 4 Tbsp (adjust based on kimchi’s saltiness)
- Curry powder, 1 Tbsp (for removing odor and enhancing flavor)
- Fish sauce (anchovy or sand lance), 1 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the pork back ribs. Cut the ribs into bite-sized pieces (about 2-3 cm intervals). Then, soak them in water mixed with 1 tablespoon of sugar for about 30 minutes to draw out the blood. This crucial step helps to remove any gamey odor and ensures the meat becomes exceptionally tender.
Step 2
The secret to a delicious kimchi stew lies in the sauce! To create a deep, savory flavor, combine 2 Tbsp Gochujang, 2 Tbsp Doenjang, 2 Tbsp soy sauce, a generous 2 Tbsp of minced garlic, 3 Tbsp sugar for a touch of sweetness, 2 Tbsp cooking wine and 1 Tbsp curry powder for odor removal and flavor enhancement. Finally, add 4 Tbsp Gochugaru and 1 Tbsp fish sauce to boost the umami. Whisk all ingredients thoroughly until well combined to create your special sauce. You can adjust the amount of Gochugaru depending on how salty and spicy your kimchi is.
Step 3
Now, let’s parboil the ribs to further tenderize them and remove any remaining impurities. In a pot, add plenty of water and 5-6 bay leaves. Pour in 1 shot of soju (about 50ml) – this is excellent for neutralizing any unwanted odors. Bring the water to a boil, then add the blood-removed ribs and simmer for just about 3 minutes. After parboiling, drain the ribs and rinse them thoroughly under cold running water to wash away any scum.
Step 4
It’s time to assemble the stew! In a wide, deep pot (like a wok or Dutch oven), lightly coat the bottom with a bit of oil. Spread the well-fermented kimchi (torn or cut into pieces) evenly over the bottom. Arrange the parboiled and rinsed ribs on top of the kimchi. Scatter the sliced onion (1/2 onion) and chopped green onion (1 stalk) over the ribs. Generously spoon the prepared special sauce all over the ingredients. Pour in enough water to mostly cover the kimchi, approximately 700ml. Cover the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer gently for 40-50 minutes, allowing the flavors to meld and the ribs to become fall-off-the-bone tender. Remember to lift the lid occasionally and stir to ensure the sauce is evenly distributed. For a final touch, add the sliced Cheongyang and red chili peppers for a fresh kick of flavor. Your incredibly delicious and visually appealing Pork Back Rib Kimchi Stew is now ready to be enjoyed!
