How to make Kimchi Stew with Pork Ribs
Making kimchi stew with pork ribs boiled in this heat of Sambok, it's like a heat stroke. In the middle of the night when my family was asleep, I cooked galbi and made kimchi stew. If I want to cook with the lights on for a long time during the day, the house gets hot and the cook gets hot, so I can't even think about it. I boiled it at night and boiled it again in the morning with green onions, garlic, and tofu, and served just one bowl of rice and kimchi stew for breakfast. I eat chewy galbi and soft-cooked kimchi is good, too. I don't think I want to eat this when it's hot in the middle of the day. He enjoyed a bowl of it for breakfast. Whether it's hot or not, it's good if it's good^^
4 serving
Within 120 minutes
Tina소울푸드
Ingredients
  • Pork ribs with pork
    1kg
  • Kimchi
    1/4ea
  • Water
    1.5L
  • Tofu
    1/2piece
  • Red pepper powder
    2TS
  • salted shrimp
    1TS
  • Korean style soy sauce
    1TS
  • fish sauce
    1/2spoon
  • leek
    1ea
  • crushed garlic
    2spoon
  • cooking wine
    3spoon
  • Garlic
    5-6piece
  • Ginger
    1piece
  • bay leaf
    2-3piece
  • Water
    1L
Cooking Steps
STEP 1/6
Soak pork ribs in cold water for 30 minutes to an hour to drain the blood.
STEP 2/6
Pour enough water to cover the ribs, add alcohol and blanching ingredients, and simmer for 15-20 minutes.
STEP 3/6
Rinse in cold water, remove meat, and drain.
STEP 4/6
Pour galbi and water into a pot, add alcohol, garlic, ginger, and boil it for about 40 minutes
STEP 5/6
Remove garlic, ginger, bay leaves and add kimchi. Add salted shrimp, soy sauce, and fish sauce, please. You can adjust it according to the kimchi's strength. If the kimchi is too sour, it's better to add more sugar.
STEP 6/6
Add green onions and garlic tofu just before eating and bring to a boil.
- If you use pork ribs after removing blood from cold water in advance, it will be a clean stew without any smell. - If kimchi tastes very sour, add 1/2 - 1 spoon of sugar to neutralize the sourness.
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