Seungwoo Dad's Pork Back-Rib Kimchi Stew

1. Prepare the pork back ribs. If they have been stored for 2-3 days and you are concerned about a gamey smell, blanch them briefly in boiling water and then rinse with cold water.
2. In a pot of appropriate size, spread a shallow layer of the prepared rich anchovy broth at the bottom.
3. Arrange the prepared pork back ribs on top of the broth, making sure they don't overlap.
4. Pour in the remaining anchovy broth until the pork back ribs are sufficiently submerged.
5. Place the whole head of kimchi (aged kimchi) on top of the broth and ribs, covering it like a blanket.
6. Close the lid of the pot and simmer for about 20 minutes over medium-high heat.
7. After 20 minutes, open the lid to check the broth level. If the pork back ribs are exposed above the liquid, add more broth or water to ensure the meat cooks evenly.
8. Close the lid again and reduce the heat to medium-low. Continue to simmer for another 20 minutes, or until the meat is so tender it easily falls off the bone and the kimchi becomes translucent and soft. This completes the dish.

Cooking tips 💡

• Fresh pork back ribs can be used immediately without soaking or blanching. However, if the meat has been stored for more than two days, it's best to blanch it lightly in boiling water to remove impurities for a cleaner taste.
• If using a pot with a lid that doesn't seal perfectly, moisture will evaporate quickly. Therefore, it's important to add plenty of water or broth during the mid-cooking check to ensure the pork back ribs remain submerged.
• If you want to shorten the cooking time, try using a pressure cooker or the multi-cook function of an electric rice cooker. You can achieve very tender kimchi stew in just 20 minutes.

Recommended for 🙋

• ⭐Those who want to make a perfect main dish with just delicious kimchi, without the hassle of mixing complex seasonings.
• ⭐Those who want to cook pork back ribs until they are so tender they fall off the bone after long simmering.
• ⭐Those preparing a hearty side dish using aged kimchi or well-fermented sour kimchi.