Braised back ribs with ripe kimchi
I want to eat back ribs, and the season of kimchi is just around the corner, so I made it last year to eat old kimchi.
4 serving
Within 60 minutes
Ingredients
  • Grilled pork back ribs
    500g
  • ripe kimchi
    1/4ea
  • onion
    1ea
  • Sea tangle
    3piece
  • Shrimp.
    1handful
  • anchovy broth
    3ea
  • Water
    6ea
  • leek
    1handful
  • Red pepper powder
    5T
  • crushed garlic
    1T
  • cooking wine
    2T
  • Sesame oil
    1T
  • Kimchi
    1T
Cooking Steps
STEP 1/9
Prepare 3 pieces of kelp, a handful of shrimp for soup, and 3 anchovies for soup to prepare anchovies, and wash the shrimp and kelp and put them in a bowl.
STEP 2/9
Pour 6 bowls of water into a pot, and boil the prepared shrimp and anchovies.
STEP 3/9
When the water boils, add kelp and boil more.
STEP 4/9
Prepare 500g of back ribs and wash them in running water
STEP 5/9
Prepare 1 onion, 1 garlic and 1 handful of green onion in a bowl
STEP 6/9
Pour 3 bowls of boiled broth into a pot, add back ribs and onions, and boil for about 30 minutes to remove the fat.
STEP 7/9
Wash 1/2 head of ripe kimchi in running water.
STEP 8/9
Place 1/2 head of washed ripe kimchi on the frying pan.
STEP 9/9
Put the ungreased back ribs and onions on top of the kimchi, pour 3 bowls of broth, and boil them.
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