I made kimchi stew with pork ribs(Kimchi-jjim)

I made kimchi stew with pork ribs(Kimchi-jjim)

​I made Pork Back Rib Kimchi-jjim (Braised Kimchi) using the Kimchi my mother-in-law gave me.

​Back ribs can have a gamey smell due to blood and impurities inside the bones. You can soak them in water for a long time to drain the blood, but since that takes way too long, I chose to boil them for about 10 minutes to solidify the blood first, then rinsed them and braised them with the Kimchi.

​The most important part of Kimchi-jjim is the condition of the Kimchi. If the Kimchi isn’t fermented enough, I add a bit of fish sauce and vinegar to create a deep flavor and pleasant acidity. On the other hand, if the Kimchi is overly fermented (too sour), I sometimes rinse it in water and re-season it with chili powder (Gochugaru), minced garlic, fish sauce, and sugar.

​Also, adding a touch of sesame oil at the end not only gives it a rich, savory aroma but also completely removes any remaining gamey smell from the meat.

​If you have any better recipes or tips, please share them in the comments below!

Ingredients

​2 racks of pork back ribs

​1.5 heads of aged Kimchi

​1/2 onion

​1 green onion

​3 Korean cheongyang chili peppers

​2 tbsp sugar

​2 tbsp sesame oil

​2 tbsp soy sauce

​1 tbsp soybean paste (Doenjang)

​1 tbsp minced garlic

​1 tsp minced ginger

​2 tbsp coarse chili powder (Gochugaru)

​Water (Adjust the amount depending on your stove’s heat level)

Note: To remove any gamey smell from the pork ribs, boil them separately for 10 minutes first, then rinse them. When cooking them with the Kimchi, it can burn if the heat is too high, so I highly recommend placing the Kimchi at the bottom of the pot and braising it over medium-low heat for 1 hour.

At the end of the video, I’ve included a short clip of myself having some Makgeolli (Korean rice wine) with the Kimchi-jjim, while playing the guitar and singing with my wife.

​It was a wonderful dinner enjoying the Kimchi-jjim and spending quality time with my family. Although it takes quite a bit of cooking time, the recipe itself is much simpler than you think, so I highly recommend giving it a try!

submitted by /u/Joe_from_Korea
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