Braised Pork Ribs with Kimchi (등갈비 김치찜)
Servings
3-4 people
Servings
3-4 people
Ingredients
Ingredients
Sauce
Instructions
  1. Soak the pork ribs in cold water for 30 minutes to rid of any meat odor and wash out any of the blood.
  2. While the pork is in water, make the soup base stock. Simmer 2 1/2 – 3 cups of water with anchovies and dashima. Make sure to throw out the dashima after about 10 minutes. Any longer, it can make the soup base bitter.
  3. First boil for ribs. Place ribs in a pot and fill with water until all of the meat is just under water and stir in the soy bean paste. Add in the bay leaves and simmer for 5-7 minutes. Dump out the liquid from the pot and wash the pork ribs under running water. *This takes the extra step to ensure all of the meaty odor is eliminated.
  4. While the ribs are cooking, make the sauce for the soup base. Mix in all ingredients and set aside.
  5. Once the first boil is done, place the steamed pork, kimchi, sauce and about 2 cups of the soup base into a pot. Bring the stew to a boil on medium-high heat and then reduce it to low to low-medium heat and simmer for about 40 minutes. Check in after about 10 minutes and make sure the pork is not sticking to the bottom of the pan. Depending on how much the stock is reducing, add in the rest of the soup base.
  6. Once the pork is cooked through, add in sliced green onions and you’re done!