Korean Braised Pork Back Ribs with Aged Kimchi
Mukeunji deunggalbi jjim is a Korean braise of pork back ribs with well-aged kimchi in a sauce of gochugaru, gochujang, and soy sauce. The bones release a rich stock as they simmer, and the fermented tang of the aged kimchi layers a complex acidity on top of that savory base. Reducing the liquid to about one-third of its original volume concentrates the flavors and creates a thick glaze that clings to each rib. The kimchi softens during the long cook but keeps its assertive, funky character, and the meat eventually pulls cleanly from the bone. Served with steamed rice, this is a hearty, warming main course.
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Instructions
- 1
Soak ribs in cold water for 30 minutes, then blanch 5 minutes and rinse clean.
- 2
Squeeze excess filling from kimchi, halve thick stems, and cut onion and green onion into large pieces.
- 3
Add ribs, kimchi, and onion to a pot, then add chili flakes, gochujang, soy sauce, garlic, and sugar.
- 4
Pour in water, bring to a boil on high heat, then simmer covered over medium-low for 50 minutes.
- 5
When liquid reduces to about one-third, add green onion and cook 10-15 minutes more.
- 6
Turn off heat when meat is tender and pulling from bones; rest 5 minutes before serving.
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