Tender Pork Back Ribs Kimchi Stew
Tender Pork Back Ribs Kimchi Stew
Deliciously Rich Pork Back Ribs Kimchi Stew Recipe
A comforting and flavorful stew made with tender pork back ribs and perfectly stewed kimchi, perfect for a hearty meal at home. Your family, especially the kids, will love it!
Main Ingredients- 1 whole head of well-fermented kimchi
- 2 racks of pork back ribs (approx. 600-800g)
Pre-boiling Ribs- Water (enough to cover ribs)
- 2 Tbsp doenjang (fermented soybean paste)
- A pinch of whole peppercorns
- 6-7 bay leaves
- Water (enough to cover ribs)
- 2 Tbsp doenjang (fermented soybean paste)
- A pinch of whole peppercorns
- 6-7 bay leaves
Cooking Instructions
Step 1
Begin by soaking the pork back ribs in cold water for about 30 minutes to remove any blood. This process helps to eliminate any gamey flavor. After draining, cut the ribs in half. Place the ribs in a pot and cover them generously with water. Add 2 tablespoons of doenjang, a pinch of whole peppercorns, and 6-7 bay leaves. Bring this mixture to a boil over high heat.
Step 2
Once boiling, reduce the heat to medium and simmer for approximately 30 minutes. This step tenderizes the ribs and removes impurities. After simmering, carefully remove the ribs from the pot and rinse them thoroughly under cold running water to ensure they are clean.
Step 3
Now, prepare the kimchi. Place the entire head of well-fermented kimchi at the bottom of a clean pot. If the kimchi has a lot of filling, you can include it as well for a richer flavor.
Step 4
Arrange the pre-boiled and rinsed pork back ribs on top of the layer of kimchi. Distribute them evenly for consistent cooking.
Step 5
Sprinkle the Korean chili flakes evenly over the ribs and kimchi. This will add a pleasant spicy kick to the stew.
Step 6
Pour in enough water to cover the kimchi and ribs. Be mindful not to add too much water, as the stew will reduce and concentrate in flavor during cooking.
Step 7
Add another half tablespoon of doenjang to the pot. This will enhance the depth of flavor and complement the kimchi and ribs beautifully.
Step 8
Finally, add 2 tablespoons of tuna extract for seasoning. If you don’t have tuna extract, you can substitute it with soy sauce for soup. Cover the pot and bring it to a boil.
Step 9
Bring the stew to a boil over high heat, then reduce the heat to medium-low and let it simmer gently for about 1 hour. Initially, I cooked the ribs whole, but to speed up the cooking process, I cut them into manageable pieces partway through. Slow simmering is key to achieving incredibly tender ribs and allowing the kimchi’s flavor to fully infuse.
Step 10
After 1 hour, check if the ribs are cooked through by piercing them with a chopstick or fork. They should be tender and easily pierced.
Step 11
Adjust the seasoning to your taste. Add 2 teaspoons of Dasida for an extra layer of umami. This is optional, so taste the stew and add more or less according to your preference. It’s important to taste and season precisely to your liking.
Step 12
Simmer for an additional 5 minutes to allow the flavors to meld. Your delicious and hearty Pork Back Ribs Kimchi Stew is now ready to be enjoyed with a bowl of hot steamed rice!
