Kimchi Jjim (Braised Kimchi and Pork ribs)

Method5 steps · about 1 hr 45 min

1. 1

   Step 1: Combine dried anchovies (6-7) and sea kelp with water in a pot, bring to a boil, and simmer for 5 minutes. Reserve 2 cups of stock.

   Simmer Stock · 5 minUses 6-7 large dried anchovies · 1 dried sea kelp (dashima) · 4 cups (960 ml) water

2. 2

   Step 2: If using pork ribs, blanch them in boiling water for 10 minutes, then drain and rinse well. If using other pork with bones, skip this step.

   Uses 2-1/2 lb (1.1 kg) pork short ribs

3. 3

   Step 3: In a large mixing bowl, mix chili flakes, soybean paste, soup soy sauce, garlic (2), sugar, rice wine, and sesame oil. Add the pork and toss well to coat with the sauce.

   Uses 2-1/2 lb (1.1 kg) pork short ribs · 1 tbsp (8 g) Korean chili flakes (gochugaru) · 1 tbsp (20 g) Korean soy bean paste (doenjang) · 1 tbsp (15 ml) Korean soup soy sauce (gukganjang) (gook-ganjang) · 2 garlic cloves (finely chopped) · 2 tsp (8 g) sugar · 1 tbsp (15 ml) sweet rice wine (mirim) (optional) · 2 tsp (10 ml) sesame oil

4. 4

   Step 4: In a pot, spread onion on the bottom and place the seasoned pork ribs on top. Cover with whole kimchi and drizzle kimchi juice around. Pour the reserved stock over everything, cover with a lid, and bring to a gentle boil over medium heat.

   Uses 2 lb (900 g) aged whole cabbage kimchi (mugeunji) (preferably, but any sour cabbage kimchi works fine) · 1/4 cup (60 ml) kimchi brine (kimchi juice) · 1 (about 150 g) medium onion (sliced) · reserved 2 cups prepared stock · prepared seasoned pork ribs

5. 5

   Step 5: Once boiling, reduce the heat to low and simmer for 45 minutes. Turn the cabbage to the other side and continue to simmer for another 30 minutes. If desired, add green chili and green onion (2) and cook for another 10 minutes. Serve warm with a bowl of rice.

   First braise stage (turn cabbage, then 30 min more) · 45 minUses 1 fresh green chili or jalapeño (sliced, optional) · 2 green onions (chopped)