Modu Recipes

Ttukdak Hyung's Pork Back Rib Kimchi Stew

A hearty pork back-rib kimchi stew, made by braising kimchi, pork back ribs, and broth pack in a spicy chili paste for a refreshing taste.

🙋 Recommended for

  • ⭐ Those who want to have a hearty meal with a hot pork back-rib kimchi stew.
  • ⭐ Those who enjoy the combination of kimchi and pork back ribs.
  • ⭐ Those who want to achieve a deep broth flavor by balancing the broth and seasoning ratios.

Ingredients needed 🛒4 servings

  • Pork back ribs: 1kg
  • Broth pack: 1 sheet
  • Anchovies: 10 pieces
  • Kelp: 1-2 sheets
  • Water: 1500ml
  • Doenjang: 1 tablespoon
  • Ginger slices: 3 pieces
  • Kimchi: 1/4 head
  • Kimchi juice: 1 ladleful
  • Sugar: Adjust according to kimchi's acidity (up to 1/2 tablespoon)
  • Gochugaru: 5 tablespoons
  • Anchovy sauce: 4 tablespoons
  • Mirin: 2 tablespoons
  • Minced garlic: 1 heaping tablespoon
  • Cheongyang chili pepper: 2
  • Green onion: 1 stalk

Recipe 🍳

  1. Neatly stack 1kg of trimmed pork back ribs in a pot.
  2. Add 1500ml of water, 1 tablespoon of doenjang, 3 slices of ginger, and the anchovy broth pack. Boil for about 15-20 minutes. Doenjang and ginger are effective in removing gamey odors.
  3. Gently skim off any foam generated while making the anchovy broth with a spoon or ladle.
  4. After boiling for 15-20 minutes, remove and discard the broth pack and ginger slices.
  5. Add 1/4 head of kimchi and 1 ladleful of kimchi juice. When using aged kimchi for stews or braised dishes, add 1/3 to 1/2 tablespoon of sugar depending on the kimchi's acidity to balance its sharp sourness.
  6. Add 5 tablespoons of gochugaru, 2 tablespoons of mirin, 4 tablespoons of anchovy sauce, and 1 heaping tablespoon of minced garlic. Mix well and simmer until the ingredients are well-infused with flavor. Season the broth solely with anchovy sauce, without using soy sauce or salt.
  7. Once the broth is boiling vigorously, add one block of tofu cut into bite-sized pieces and boil for 10 minutes.
  8. Lift the kimchi and cut it into bite-sized pieces using scissors.
  1. Neatly stack 1kg of trimmed pork back ribs in a pot.
  2. Add 1500ml of water, 1 tablespoon of doenjang, 3 slices of ginger, and the anchovy broth pack. Boil for about 15-20 minutes...
  3. Gently skim off any foam generated while making the anchovy broth with a spoon or ladle.
  4. After boiling for 15-20 minutes, remove and discard the broth pack and ginger slices.

Cooking tips 💡

  • Adjusting the saltiness of the broth at the end makes it easier to control the taste.

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Pork back ribsBroth packAnchoviesKelpDoenjangGingerKimchiGochugaruAnchovy sauceMinced garlic