BRAISED PORK RIBS AND KIMCHI

Braised Pork Ribs and Kimchi image

Provided by @MakeItYours

Number Of Ingredients 16

2-1/2 lb pork ribs
2 lb (1kg) old fermented whole cabbage kimchi (moogunji) with about 1/4 cup of kimchi juice
1 medium onion, sliced
1 tablespoon Korean chili flakes
1/2-1 tablespoon Korean soy bean paste (doenjang)
1 tablespoon Korean soy sauce for soup (gook-ganjang)
2 garlic cloves, finely chopped
2 teaspoon sugar
1 tablespoon rice wine, optional
1 teaspoon sesame oil
1 green chili or jalapeño, sliced
2 green onions, chopped
6-7 large dried anchovies
1 large piece dried sea kelp (dashima or konbu)
3-4 fresh ginger slices, 1/4" thick
5 cups water

Steps:

Soak the pork ribs in a cold water for at least 1 hour. Drain. Bring the pot of water to boiling and add the pork ribs and cook for 3 minutes. This will remove some fat and the unclean gunk from the bones. Drain the ribs and rinse them in hot water. Set aside.
For the stock, put anchovies, sea kelp, ginger in water and bring them to boil. Reduce the heat to low and let it simmer for 15 minutes. Cool and drain the stock reserving about 2-1/2 cups.
In a large mixing bowl, combine Korean chili flakes, soy bean paste, Korean soy sauce for soup, garlic, sugar, rice wine, and sesame oil; mix well. Add the pork ribs and toss all together.
In a heavy bottom dutch oven pot, spread sliced onion on the bottom and top with pork ribs. Add the whole kimchi to cover the pork on top. Pour the kimchi juice and the reserved stock over the kimchi.
Cover the pot with a lid and bring it on to medium heat to gentle boil. Reduce heat to low and simmer for 1 hour. Open the lid and turn the kimchi to the other side jiggling the pork ribs and onions underneath. Cover again and continue to simmer for another 45 minutes to 1 hour. Add the green chili and green onion to the pot and cook for 15 more minutes or so. Serve warm with rice.
If your pot doesn't have a heavy lid, you will need extra 1/2-1 cup more stock to make-up for the steam evaporation.