Pork Rib Kimchi Stew: Dwaeji Galbi Kimchi Jjigae

Serves 2-3

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600g free-range pork spare ribs

1 Tbsp sesame oil

300gm kimchi

1 Tbsp minced garlic

1.5 Tbsp Korean chilli flakes (gochugaru)

½ Tbsp doenjang (fermented soybean paste)

1 Tbsp soy sauce

1.2L water (can substitute with rice water for extra depth)

1 medium onion, sliced

1 stalk spring onion, chopped

1-2 Korean chilli peppers, sliced

1 tsp sugar (if the kimchi is overly sour)

½ block tofu, cubed (optional)

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What to do

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1. Cut the pork ribs into single bone portions if not already separated. Soak the ribs in cold water for about 30 minutes to draw out excess blood.

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2. Bring a pot of water to the boil. Add the ribs and boil for 3-5 minutes.

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3. Drain, rinse under cold water, and set aside. This removes impurities.

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4. In a large pot, heat sesame oil and sauté the kimchi with minced garlic over medium heat for about 5 minutes.

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5. Add chilli, doenjang and soy sauce, and cook for another minute.

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6. Add the blanched pork ribs to the pot and stir-fry with the kimchi for 3 more minutes.

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7. Pour in water (or rice water) and bring to the boil. Once it  starts boiling, skim off foam.

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8. Lower the heat and simmer gently for 40 minutes to 1 hour until the meat is tender.

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9. Add onion, spring onion, and chilli pepper. Taste and adjust seasoning with salt or soy sauce and sugar if required.

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10. Add tofu near the end and simmer for another 5 minutes. Serve hot with steamed rice.

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