Braised Pork Ribs and Kimchi

5 from 2 votes

Thoroughly wash each rib under running water. Then fill a pot with water. Place in 2 Tablespoons of Mirim (this helps remove that porky smell). Bring the pot up to boil. Once its boiling, place in the ribs. Then wait for the water to come back up to boil. Once it does, drain the ribs through a strainer. Give each rib one more rinse under running water. Set aside to drip-off excess water.

We will need some anchovy-kelp broth. Make it from scratch or use a broth bag. (Note: We'll need 2 cups of broth - so start with about 3 cups of water when making the broth as some of it will evaporate while boiling away)

Place the blanched pork ribs into a mixing bowl. Add-in Gochugaru (1 Tablespoon), Soy Sauce (1 Tablespoon), Sesame Oil (1 teaspoon), Mirim (1 teaspoon), Black Pepper (5-6 shakes), Minced Garlic (2 Tablespoons) and Honey (1 Tablespoon). Stir-it around with your hands and get an even coating.

Cut your ¼ whole piece of Kimchi in half. Don't cut off the stem piece just yet or else the leaves will separate and turn messy when cooking (reference video).

Take out a large pot. Place the seasoned ribs to one side. Then add in the two kimchi pieces. Add-in 2 cups of Anchovy-Kelp Broth. Then ⅓ cup of the leftover Kimchi Juice.
Place the lid onto the pot and put it on a high heat. Once it comes to boil, reduce the heat to a LOW heat. We will reduce the stew on a low heat for about 45-50 minutes. Every 10 minutes, give it a stir to prevent any ingredients from sticking to the pot and burning.
After 45 minutes, check on the stew. The pork should be ultra-tender and pull-apart easily. Garnish with a few shakes of sesame seeds and spring onion.
Before serving, snip off the stem from the kimchi pieces. Then serve with a bowl of fresh hot rice! Bon Appetit.