Kimchi Braised Short Ribs
Spicy and Hearty Kimchi Braised Short Ribs. Get ready to indulge in a dish that combines tender, succulent pork short ribs with the fiery kick of kimchi, creating a truly mouthwatering experience that will leave you craving for more! Find out how to make it
Jump to Recipe
Ingredients
- 2 1/2 lbs of baby back ribs (or 10-12 pieces of ribs)
- 5 1/2 cups water
- 4 cups very fermented kimchi chopped or 2 whole cabbages (Jongga Kimchi from Costco is usually very fermented)
- 1/2 an onion
- 3 green onions, chopped
Marinade
- 1 1/2 to 2 tbsp sugar (I like brown sugar)
- 3 tbsp soy sauce
- 2 tbsp gochujang or Korean red pepper paste
- 2 tbsp gochugaru or Korean red pepper flakes (make sure they’re NOT the powder version)
- 1 tbsp minced garlic
- 2 tsp fresh grated ginger or 1/2 tsp ground ginger
Instructions
- Boil water in a large pot to blanch the ribs
- Make the marinade and set it aside
- In a boiling pot of water, blanch ribs for 5 minutes or until brown foam floats up top, with the lid off
- Drain the ribs from the water
- In a pot, layer on kimchi, ribs, kimchi, onions, green onions, and marinade
- Pour water into the pot. Gently mix it with the marinade and bring it to a boil with the lid on
- When it boils, taste the soup and adjust the seasoning if needed.
- Lower the heat to med-low to low and simmer for 1 hr and 15 to 30 mins with the lid on. Or until the meat easily falls off the bone
Cooking Tips
- Whole kimchi cabbages are traditionally used. Although chopped kimchi can be used instead. The key is to make sure kimchi is very fermented to get the delicious flavor!
- Store any leftovers in the fridge for up to 3 days
- Season to your liking as it boils
- Enjoy it with a bowl of rice to soak in the delicious kimchi liquid!
- The dish is done when the meat easily falls off the bone
Now comes the exciting part—indulging in this mouthwatering dish with a bowl of rice! You’ll experience the robust flavors of the spicy kimchi and the richness of the braising liquid. The meat will practically fall off the bone, making every bite a true delight. The heat from the kimchi and chili paste adds just the right amount of sweetness and spiciness.
Kimchi Braised Short Ribs
Korean kimchi braised short ribs stewed in delicious kimchi and spicy marinade. They're tender and full of flavor. A simple recipe that's good with just rice.
Ingredients
- 5 1/2 cups water add more throughout boiling if needed
- 1-2 very fermented whole kimchi cabbages cut in half or 4 cups of very fermented chopped kimchi
- 3 green onions, chopped
- 2 lbs baby back ribs about 10-12 pieces of ribs
- 1/2 onion, chopped
Marinade
- 1.5-2 tbsp choice of sweetner i use brown sugar
- 3 tbsp soy sauce add more throughout cooking if needed
- 2 tbsp gochujang or Korean red pepper paste
- 2 tbsp gochugaru or Korean red pepper flakes
- 1 tbsp minced garlic
- 2 tsp minced ginger can use 1/2 tsp ginger powder
Instructions
- Boil water in a large pot to blanch the ribs
- Make the marinade and set it aside1.5-2 tbsp choice of sweetner, 3 tbsp soy sauce, 2 tbsp gochujang or Korean red pepper paste, 2 tbsp gochugaru or Korean red pepper flakes, 1 tbsp minced garlic, 2 tsp minced ginger
- In a boiling pot of water, blanch ribs for 5 minutes or until brown foam floats up top2 lbs baby back ribs
- Drain the ribs from the water
- In a pot, layer on kimchi, ribs, kimchi, onions, green onions, and marinade1-2 very fermented whole kimchi cabbages cut in half, 3 green onions, chopped, 1/2 onion, chopped
- Pour water into the pot. Gently mix it with the marinade and bring it to a boil5 1/2 cups water
- When it boil, taste the soup and adjust seasoning if needed.
- Lower the heat to med-low to low and simmer for 1 hr and 15 to 30 mins. Or until the meat easily falls off the bone
I love this recipe! Easy and everything tastes delicious.
yay! glad you liked it 🙂