Hong Shin-ae's Pork Rib Kimchi Jjim
A rice thief kimchi jjim made by pan-frying soy-marinated pork ribs for a smoky flavor, then simmering with aged kimchi.
Ingredients needed 2 servings
Recipe
Cooking tips
- The translucent membrane on the back of the pork ribs must be removed to allow the seasoning to penetrate and prevent the meat from becoming tough.
- The sugar in the seasoning helps mellow the excessive sourness of the aged kimchi and enhances the umami.
Recommended for
- For those who want to use up leftover sour kimchi and create a hearty, deeply flavored main dish.
- For those who enjoy the harmony of tender, fall-off-the-bone ribs and well-fermented kimchi.
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