Pork Ribs Kimchi

Name: Pork Ribs Kimchi
Total time: 2 h
Yield: 6
Cuisine: Korean Cuisine
Ingredients: 1 kg Pork Ribs; 1 kg Kimchi; 1-2 pcs Onion; 4 pcs Green Onions; 2 tbsp Soy Sauce; 2 tbsp Ground Hot Pepper; 1/4 cup Rice Syrup; 1/4 cup Chili Pasta; 1 tsp Ground Black Pepper; 8 cloves Garlic; 1 tsp Ginger; 1 tbsp Sesame Oil

Cooking Time:

2 hours

Recipe Yield:

6 servings

Difficulty:

Medium recipe

Calories:
163 kcal

Pork ribs kimchi – rich and aromatic ribs – a wonderful recipe. Kimchi is not only served as an appetizer, but dishes are also prepared from it. Well-cooked ribs in kimchi are very delicious. In Korea, rice is also served with this dish, but even without rice the dish is fully complete. This dish belongs to Korean cuisine.

Ingredients for Pork Ribs Kimchi

Pork Ribs 1 kg

Kimchi 1 kg

Onion 1-2 pcs

Green Onions 4 pcs

For the sauce

Soy Sauce 2 tbsp

Ground Hot Pepper 2 tbsp

Rice Syrup 1/4 cup

Chili Pasta 1/4 cup

Ground Black Pepper 1 tsp

Garlic 8 cloves

Ginger 1 tsp

Sesame Oil 1 tbsp

How to Cook Pork Ribs Kimchi

Step Title

Preparing Pork Ribs

Cut the pork ribs into portion pieces, cover with cold water, and leave for 2 hours. Change the water every 30 minutes to remove excess blood and possible impurities. After that, rinse the ribs under running water. Bring water in a pot to a boil, add the ribs, and cook for 5 minutes. Drain the water and rinse the ribs thoroughly again to obtain a clean and clear broth during braising.

Step Title

Preparing the Sauce and Arranging in the Pot

Finely chop the garlic and ginger, mix them with the other sauce ingredients until smooth. Thoroughly coat the prepared ribs with the sauce so they are completely covered with the spicy mixture. Place sliced onion in half rings on the bottom of the pot, and arrange the coated ribs in an even layer on top.

Step Title

Braising Pork Ribs with Kimchi

Chop the kimchi and place it over the ribs. Pour in about 2 cups of water so it is only slightly visible beneath the layer of kimchi. Cover the pot with a lid and cook over medium heat for 1 hour or until the meat begins to separate easily from the bone. Slow braising allows the sauce to penetrate the meat and create a rich flavor.

Step Title

Finishing Cooking

When the ribs become tender, carefully stir the contents of the pot. Add coarsely chopped green onion, cover with a lid, and continue to braise for another 10 minutes so the greens slightly soften and release their aroma. Serve pork ribs kimchi hot with boiled rice.

Tips for Pork Ribs Kimchi

Before soaking, carefully inspect the ribs and remove excess membrane if present. This improves the texture of the finished dish and allows the sauce to penetrate the meat more deeply. Regularly changing the water during soaking helps reduce unwanted odors and makes the flavor cleaner and more pronounced after braising.

Control the amount of liquid during cooking. The water should only slightly cover the ingredients so the sauce remains concentrated. If the liquid evaporates too quickly, add a small amount of hot water to maintain even braising without sharp temperature changes.

Do not rush to shorten the braising time. Slow cooking over medium heat ensures tender meat and a harmonious combination of kimchi and sauce flavors. If the ribs are not yet separating from the bone, continue braising under the lid until the desired texture is achieved.

Frequently Asked Questions About Pork Ribs Kimchi

Pre-boiled ribs can be used, but a brief blanching in fresh water before the main braising helps remove remaining foam and makes the sauce cleaner. The main flavor develops during long braising with kimchi and spices.

It is best to use well-fermented kimchi with a pronounced sour and spicy taste. Young kimchi has a milder profile and gives a less rich result. The level of heat can be adjusted by the amount of hot pepper paste in the sauce.

The reason may be insufficient braising time or too high a temperature. Maintain medium heat and cook under a lid so the meat gradually softens. If necessary, extend the cooking time by another 10-20 minutes until the desired tenderness is reached.

Korean Cuisine