After all of the luscious, waist expanding delicious sweets, it’s time for some spiciness to balance it all! It’s also cold (freezing) here in the northeast and winter is here to stay. It’s not really welcome to stay but I don’t think winter will be leaving for a few months, so, might as well embrace it! In light of the snow we received, the perfect meal for a cold wintery day is some hot and spicy kimchi indulging Korean comfort food.
Living away from my parents, kimchi has become a hot and pricey commodity in our home since we have to buy it from the local Korean grocery store (one day I will go through the hours or making it homemade!). Store bought also does not taste the same as homemade. There’s just a different aftertaste and every home has their own recipe so store bought never tastes like moms. Eating Korean food at home (or Korean ramyun!) also usually means eating chopsticks full of kimchi with it but we have had to rationalize and take meager pieces of it. No kimchi fried rice or kimchi stew in our home either – can’t use so much in one dish! So, during the holidays when I was back at my parents home, I took the liberty to make a kimchi dish with my moms homemade kimchi! The heart of any kimchi based recipe is that the kimchi must be good! No matter how good the recipe, the kimchi needs to be oh – so – delicious and well fermented. For this cold wintery day, I made braised pork ribs with kimchi. I didn’t actually grow up eating this dish but it’s become a trendy food in Korea. If you are familiar with kimchi stew, this will have a similar but much more intense and saucy flavor with less broth. This is a dish we refer to as “rice thief” or bap do duk because it goes so well with a bowl of white rice that you will scarf down a bowl or two or three in no time!