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