Kim Jin-sun's Kimchi Pork Rib Jjim
A deep, restaurant-quality kimchi pork rib jjim made by layering blood-drained pork ribs and seasoning over whole napa cabbage kimchi and simmering until tender.
Ingredients needed 3 servings
Recipe
Cooking tips
- Make sure to thoroughly remove the blood from the pork ribs to avoid any off-flavors and achieve a clean, savory taste.
- Use the kimchi whole to infuse the dish with the deep, characteristic flavor of kimchi jjim.
- The longer it simmers, the more tender the meat becomes, easily falling off the bone, and the kimchi absorbs the seasoning well.
Recommended for
- Those who want a richer, heartier pork main dish than kimchi jjigae.
- Those who want to make restaurant-quality pork rib jjim with minimal steps.
- Those looking for a family gathering or special weekend meal menu.
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