Korean Braised Pork Back Ribs with Aged Kimchi

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.

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.

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.

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.

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.

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.