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!!

Kimchi Galbi Jjim 김치 갈비찜 (Braised Kimchi Pork Ribs)

Kimchi Galbi Jjim 김치 갈비찜 (Braised Kimchi Pork Ribs)

Ingredients:

500g Pork Ribs

350g Old Fermented Kimchi

1 medium Potato, cut into wedges

1 Yellow Onion, chopped

1 Leek, chopped

1/4 cup of Kimchi a Juice

For the Broth:

7 cups Water

1/2 Yellow Onion

8 cloves Garlic

2 (15 cm) Leek

1 thumb Fresh Ginger, peeled

1 dried Hot Red Chili

1 tbsp Soybean Paste

½ tsp Black Peppercorns

2 Dried Laurel Leaves

For the Sauce:

1 tbsp Red Pepper Powder

1 tbsp Brown Sugar

1 tbsp Garlic, minced

1/2 tbsp Sesame Oil

2 tbsp Cooking Wine

1 tsp Soy Sauce

1/4 tsp Black Pepper

Instructions:

In a large bowl with cold water, soak the pork ribs for 30minutes.

*Constantly change the water if the water becomes bloody.

In a large pot, place the pork ribs. Pour-in the water, and the rest of the broth ingredients. Cook on medium-high for 1 hour, or until the pork is completely cooked.

*Occasionally remove the foam from the surface of the broth for better flavor.

When the meat is already done and slightly tender, remove them from the broth. Set aside. Strain the broth in a large bowl, and discard the other ingredients from the broth.

Prepare the sauce.

In a small bowl, mix-in all the ingredients for the sauce. Set aside

Place the kimchi at the bottom of the pot.

Then place the pork ribs on top of the kimchi.

Pour the prepared sauce over the kimchi and pork ribs, and pour-in about 3~5 cups of broth.

Pour-in the kimchi juice.

Cover the pot and boil for 10 minutes on high, then boil it down for 20 more minutes on low. 

Do not stir! Occasionally scoop some stew broth and pour over the pork ribs.

*Add more broth if needed.

Add-in the potato wedges, onion, and spring onion. Boil for 30 minutes more or until the potato is completely cooked, and the kimchi becomes soft, and the pork ribs becomes very soft and very tender.

Serve with a bowl of rice, and Enjoy!