Dueji Galbi Kimchi Jigae (Pork Ribs Kimchi Stew)

There are varioius types of kimchi stew in Korea.  You can change the main ingredients from Samgyeopsal (pork belly) to pork ribs or tuna in a can.  I like to use pork ribs simply because it is less oily compared to pork belly :)  Have a try!

 

 

Ingredients:

 

Pork Ribs                                                               500g

Kimchi (Old/Well fermented kimchi)                   250g

Kimchi juice                                                          6 tbsp

Onion (medium)                                                    1

Garlic (minced)                                                     1 tbsp

Tofu                                                                       1/2 pack

Sesame oil                                                              1 tbsp

 

 



 

Steps by Steps Photos:

 

 

 

1.  Soak pork ribs in water to get fid of the blood for an hour.

2.  Cut kimchi and onion into bite size.

3.  Prepare a pot, put in kimchi, then pork ribs on top of kimchi.

4.  Add in onion, garlic and kimchi juice.

5.  Pour in 1 liter of water (or enough to cover all the ingredients).

6.  Boil over medium heat for an hour (or until the meat is cooked and soft enough to chew).

7.  Add in tofu (cut into bite size) and boil for another 5 minutes.

8.  Drizzle sesame oil to the stew and turn off the fire.

9.  Serve with your favourite side dish (banchan) and a bowl of warm rice! ^^

** You can add a tablespoon of korean chilli paste (gochujang) & soy sauce if you feel that the soup is a bit bland to your taste or if the kimchi you use is not well fermented enough.

**  When making stew, use kimchi that are at least fermented more than a year (or sourish) to have a nice deep flavor.