This is not your usual kimchi & pork ribs stew. It is different and don’t condemn me for adding something extra to it. To be honest, I did have this in a Korean shop and when I first had it, I just thought it’s different from the usual ones that I had but I like it and I like it a lot!
Let me describe, this is presentation of a thick stew that has the kimchi as a whole (not chopped) cooked with pork ribs. There are presence of tomato paste. It has totally change my idea on kimchi stew. Usually what I had was pretty thin. But this… Oh wait, let me say again, BUT THIS… it’s thick, it’s spicy with tomato influence. Come on, just put the tomato paste once, you will enter a new world just like me. I do apologize if you don’t like it and I would be thrilled if you like it. Do give it a try I am not sure why but tomato paste made this stew stands out even more.
Cook this when you are in cold winter night because I did and it helps. It helps to sooth my cold soul and makes me a warm person again. Well… at least for the night.
Kimchi & Pork Ribs Stew (serves 4 person)
Adapted from Maangchi’s Site
- Cut out ½ of a whole kimchi
- 500g of pork neck bones
- 350g of pork ribs
- 2 spring onion, cut to 3cm length
- 1 spring onion, cut to 3 cm length, for broth making
- 1 sea kelp (10cm x 10cm), for broth making
- Half of a medium onion, for broth making
- 1cm of ginger, slice thinly, for cleaning pork smell
- 1cm of ginger, slice thinly, for broth making
- 6 tablespoon of korean red chilli pepper paste
- 1 tablespoon of korean soybean paste
- 1 ¼ tablespoon of soy sauce
- 2 tablespoon of tomato paste
- ½ tablespoon of oil
- 2 cloves of garlic, chop finely
- 1 medium onion, cut into quarters
- 1 box of soft tofu, 300g
- Salt to taste
- Water used for boiling and cleaning the pork, enough to submerge
- Water used to make the stock, 1.5 litres of water makes 1 litre of stock.
- Garnishing: Spring onion, toasted sesame seeds
- Let’s make the stock first. Cook a pot of water that is able to submerge the pork neck and pork ribs.
- When the water is boiling, add in half of the ginger slices and half of the spring onion (for broth making) into the boiling water. Add in the pork neck and ribs.
- Bring to boil and continue to boil the pork neck and ribs for about 10 minutes in order to remove the blood and impurities from the pork. Drain and wash the pork bones and ribs.
- Wash the bones and ribs under running water. Place the bone and ribs in a clean pot. Fill it up with 1.5 litres of water and the water must be able to cover the pork completely.
- Add in the balance half of the ginger, balance half of the spring onion and sea kelp to the pot. Bring it to boil with high heat then add in the pork bones. Bring it to boil again and then turn to low heat. This stock takes about 1 hour to be ready.
- In the meantime, let’s make the paste. Combine red chilli pepper paste, soybean paste, tomato paste and soy sauce in a bowl. Mix well.
- I am using a ceramic pot to make this stew. Heat up the pot. Put in half tablespoon of oil. Once the oil is heated up, put in the onion and fry for 1 minute. Add in the pork bones and pork ribs. Fry both sides until the surface turn light brown.
- Add in minced garlic, kimchi and the paste you made earlier on.
- Stir so that the paste is coated evenly on all the ingredients.
- Add in 1 litre of stock (more or less). It must be able to slightly cover the pork bones and ribs.
- Stir and mix well. Bring it to boil. Let it cook on medium heat for about 15 minutes. Season with salt. Adjust according to your liking.
- Add in the sliced tofu. Let it cook for another 5 minutes and that’s done.
- Garnish with spring onion and toasted sesame seeds.