Korean Braised Pork Back Ribs with Aged Kimchi
Quick answer
Mukeunji deunggalbi jjim is a Korean braise of pork back ribs and well-aged kimchi simmered low and slow in a sauce built from gochugaru, gochujang, and soy sauce.
What makes this special
- Mukeunji deunggalbi jjim extracts collagen from pork ribs to balance the sharp acidity of year-aged fermented kimchi.
- Year-aged kimchi brings deep fermented acidity to the pork rib broth
- Rib bones release a thick collagen base as they braise
Key ingredients
Core cooking flow
- 1 Soak 1200 g pork back ribs in cold water for 30 minutes to draw out blood.
- 2 Shake loose excess seasoning from 500 g aged kimchi and halve only the thick stems.
- 3 Lay the onion in the pot first, then add the ribs and aged kimchi on top.
Mukeunji deunggalbi jjim is a Korean braise of pork back ribs and well-aged kimchi simmered low and slow in a sauce built from gochugaru, gochujang, and soy sauce. The bones release a rich, collagen-heavy stock as they cook, and the deep fermented tang of kimchi aged for a year or more layers a complex acidity onto that savory foundation. Reducing the braising liquid down to roughly one-third of its original volume concentrates the flavors into a thick, lacquered glaze that coats every rib. The kimchi fibers soften through the long cook but its sharp, pungent character remains present to the final bite. By the time the dish is ready, the meat pulls cleanly from the bone with minimal effort. Served with steamed rice, it makes a filling and warming meal, and the older and more deeply fermented the kimchi, the richer and more complex the finished result.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 1200 g pork back ribs in cold water for 30 minutes to draw out blood.
Blanch them in boiling water for 5 minutes, then rinse well, rubbing away foam and residue from the bone ends.
- 2Season
Shake loose excess seasoning from 500 g aged kimchi and halve only the thick stems.
Cut 1 onion and 1 green onion into large pieces so they hold some shape during the long braise.
- 3Season
Lay the onion in the pot first, then add the ribs and aged kimchi on top.
Mix 2 tbsp gochugaru, 1 tbsp gochujang, 3 tbsp soy sauce, 1.5 tbsp garlic, and 1 tbsp sugar into 700 ml water and pour it in.
- 4Control
Bring the pot to a boil over high heat, spoon the sauce over the top, then lower to medium-low.
Cover and cook for 50 minutes, turning once or twice so the ribs glaze evenly and do not scorch.
- 5Control
When the liquid has reduced to about one-third and the sauce looks thick, add the green onion.
Simmer 10-15 minutes more, uncovered if needed, until the sauce clings glossily to the ribs.
- 6Season
Turn off the heat when the meat slides easily from the bones and the kimchi stems bend softly.
Rest for 5 minutes, then check the saltiness and acidity before serving with warm steamed rice.
After the steps
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