The pork ribs in this recipe add a fantastic depth of flavour to the basic kimchi stew. The longer you simmer the stew, the more tender those ribs will get.
- 500 g (1 lb 2 oz) pork short ribs
- 1 tbsp vegetable oil
- 300 g (10½ oz/2 cups) Cabbage kimchi (recipe here), roughly chopped
- 2 garlic cloves, finely chopped
- 2 tbsp kimchi juice (see Note)
- 2 tbsp Korean chilli flakes (gochugaru)
- 2 tbsp fish sauce
- 150 g (5½ oz) firm tofu, cut into 2-m (¾-in) cubes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 1 hour
- Cut the pork between the ribs into bite-sized pieces and soak in a bowl of cold water for 1 hour. Transfer the ribs to a large saucepan, cover with water and bring to a rolling boil over high heat. Boil for 3 minutes, then drain and rinse the ribs under cold running water to remove any impurities. Set aside.
- Heat the oil in a Korean stone bowl pot (dolsot) or claypot over medium–high heat and fry the kimchi and garlic for 2–3 minutes, until softened. Add the kimchi juice, chilli flakes and fish sauce, then pour in 1 litre (34 fl oz/4 cups) water. Stir, and bring to the boil.
- Add the pork ribs, stir to mix well, then reduce the heat to low and simmer, covered, for 1 hour, until pork is tender. Add the tofu and simmer for another 10 minutes.
- Taste and adjust the seasoning if necessary. Serve the stew still bubbling away in the pot, with steamed rice on the side.
• This is a great way to use the juice (liquid) from your homemade kimchi.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99