Making kimchi jjim with ripe kimchi pork ribs
It's been a long time since I made kimchi, so I made braised pork ribs with ripe kimchi, and it has more meat than kimchi stew, and it can have a deep taste. ^^
4 serving
Within 60 minutes
파송송요리탁
Ingredients
  • Pork ribs with pork
    500g
  • Kimchi
    1piece
  • Soybean paste
    1TS
  • chopped ginger
    1/3TS
  • Sesame oil
    1TS
  • plum extract
    1TS
  • Red pepper powder
    2/3TS
  • Sugar
    1TS
  • Kimchi
    2ladle
Video
Cooking Steps
STEP 1/9
Soak pork ribs in cold water for about 30 minutes to drain the blood.
STEP 2/9
Add 1 tablespoon of soybean paste to pork ribs.
STEP 3/9
When the meat starts to boil over medium heat, pour enough water to cover it and cook it over low heat for about 20 to 30 minutes.
STEP 4/9
Add 1/3 tablespoon of chopped ginger, 1 tablespoon of sesame oil, 1 tablespoon of plum syrup, and 2/3 tablespoon of red pepper powder.
STEP 5/9
Mix it well and add about 2 ladles of kimchi soup.
STEP 6/9
Cut the kimchi lengthwise.
STEP 7/9
Put kimchi evenly between the meat.
STEP 8/9
Pour enough water (300cc) to soak kimchi and meat, add 1 tablespoon of sugar, and reduce to low heat when it starts boiling over medium heat.
STEP 9/9
Boil it gently over low heat until the soup is reduced to a small amount.
*If you like sweet taste, it's delicious even if you add a little pear juice.
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