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Chef John Kang at Food Rehab : Aged Kimchi Jjim with Pork Ribs
Chef John Kang re-imagined Korean traditional dishes so that all
can experience Korean cuisine easier than before.
Check out his easy-to-follow Kimchi Jjim recipe now!
“I consider myself as a guide for people
who never tried real Korean traditional cuisine before.”
Aged Kimchi Jjim with Pork Ribs / 돼지갈비 묵은지 김치찜
1 rack of Pork Ribs
1 gal Water
1 whole Fermented Kimchi Cabbage, (If you don’t have it, prepare 4 spoonfuls of Vinegar)
½ cup Garlic
½ cup Red Chili Pepper Flakes
3 spoonfuls Beef Dasida
⅓ cup Soybean Oil
Salt to taste
8-10 Serrano Peppers (cut the heads off and discard)
2 Green Onions, cut into five pieces each
1. Fill a medium-sized pot halfway with water and bring to a boil. While the
water is drawing, prepare the pork by cutting the spaces between
the bone and the meat, one by one.
2. Put ribs in boiling water and cook for 10 minutes.
This will maintain the pork’s juiciness while getting rid of the odor at the same time.
3. Remove ribs from the pot and rinse in cold water to get rid of residue.
4. In a clean pot, lay the ribs at the bottom. Place the kimchi on top with its juice
and add water until it slightly covers the kimchi.
5. Add red chili pepper flakes, beef dasida, garlic, soybean oil, salt and serrano peppers.
Save the green onions for the end.
6. Simmer on high heat for 40-50 minutes. Stir the bottom of the pot 3-4 times
in order to avoid burning the meat. Add the green onions 5 minutes
before turning the heat off and enjoy!
Tip: Soybean oil can help make the kimchi taste light and rich in flavor.