Kimchi GalbiJjim 김치 갈비찜 (Korean Kimchi Pork Ribs)

Kimchi GalbiJjim 김치 갈비찜 (Korean Kimchi Pork Ribs)

Main Ingredients:

500g Short Pork Ribs

350g Fermented Kimchi

1 large Yellow Onion, chopped in big slices

1 stalk Leek, chopped in big slices

1/4 cup of Kimchi Juice

For the Broth:

6 Cups Water

1 medium Yellow Onion, halved

6 Garlic Cloves

1 (15cm) Leek

1 thumb Fresh Ginger, peeled

1 Dried Hot Pepper

1 Tbsp Soybean Paste (Doenjang)

1/2  tsp Black Peppercorns

2 Dried Laurel Leaves

For the Sauce:

1 tbsp Chilli Powder (Gochukaru)

1 tbsp Brown Sugar

1 tbsp Garlic, minced

1/2 tbsp Asian Sesame Oil

2 tbsp Cooking Wine (Mirin)

1/4 tsp Black Pepper

Instructions:

Soak the pork ribs in a bowl of cold water for 30 minutes. *Constantly change the water if the water becomes bloody.

Make the broth.

In a large pot, add-in the pork ribs. Pour-in the water, and the rest of the broth ingredients. Cook it on medium-high for an hour, until the meat is completely cooked.

Occasionally remove the foam from the surface of the broth.

When the pork ribs are a little tender, remove them from the broth. Set aside.

Strain the broth in a bowl, and discard the other ingredients from the broth.

Meanwhile, prepare the sauce and kimchi.

Mix-in all the sauce ingredients into a small bowl. Set aside

Lightly squeeze the kimchi to remove the juice out; save about 1/4 cup of the kimchi juice in a small bowl. Set aside.

Place the kimchi at the bottom of a large pot.

Then place the pork ribs on top of the kimchi.

Pour the sauce over the kimchi and the pork ribs, and pour-in about 3 cups of prepared broth.

Pour-in the kimchi juice.

Cover the pot and boil for 15 minutes on high, then boil it down for 30 more minutes on medium-low. (You may add 1/2~2/3 cup of broth more if needed.)

Add the chopped onions and spring onions. Boil for 15 minutes more.

Serve hot, and enjoy with a bowl of steamed rice.

Happy Cooking!!