Modu Recipe
Modu Recipe

Ttukdak Hyung's Pork Back Rib Kimchi Jjigae

A deep-flavored pork back rib kimchi jjigae made by simmering pork back ribs with well-fermented kimchi and seasoning it richly with doenjang, ginger, and garlic for a spicy, savory taste

1 hr 40 minSoups & stewsDifficulty Normal

Ingredients needed 4 servings

Recipe

Cooking tips

  • Soak the back ribs in water to thoroughly draw out the blood.
  • The stock bag is for holding the anchovies and kelp. The indicated time of about 100 minutes includes 1 hour for soaking out the blood, 15-20 minutes for simmering the stock, 10 minutes for simmering with the tofu, and prep time.

Recommended for

  • Those who want to enjoy spicy, refreshing broth together with tender back ribs.
  • Those who want to make kimchi jjigae even richer and deeper by adding pork back ribs.
  • Those looking for a hearty jjigae to warm themselves up in cold weather.

Shop ingredients on Coupang(Ad)

pork back ribsstock baganchovieskelpdoenjanggingerkimchichili powderfermented anchovy sauceminced garlic

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