Rich Korean Kimchi Pork Rib Soup (Kimchi Jjigae)
Tender bone-in pork ribs and deeply fermented Korean kimchi are simmered together in a spicy, savory broth. This comforting stew is the perfect warming meal to serve over steamed rice.
Kimchi jjigae, or kimchi stew, is an essential pillar of Korean comfort cooking. By utilizing bone-in pork ribs and a slow simmer, the broth extracts rich collagen and meaty depth that perfectly balances the bright, tangy acidity of aged kimchi. Sautéing the kimchi first unlocks its complex flavors before the restorative broth is built.
Ingredients
- 500 g pork ribs
- 2 cups aged Korean spicy kimchi
- 1 tbsp cooking oil
- 1 tbsp Korean chili paste (gochujang)
- 1 stalk green onion
- 1 green chili pepper
- to taste fresh cilantro
Instructions
- 1Simmer the pork ribs
Place the pork ribs in a pot with water and bring to a simmer. Allow the ribs to cook for 20 minutes to tenderize the meat and create the foundation for the soup base.
Tip: Keep the heat at a steady simmer rather than a rapid boil to ensure the broth stays clear. - 2Sauté the kimchi
Heat a small amount of oil in a pan. Add the Korean kimchi to the pan, ensuring it is well-distributed to begin the sautéing process.
Tip: Using a well-seasoned pan helps prevent the kimchi from sticking during the initial stir-fry. - 3Stir-fry until fragrant
Continue to stir-fry the kimchi in the pan using a spatula. Sauté until the kimchi softens and releases its characteristic spicy aroma.
Tip: Stirring constantly ensures the kimchi browns evenly without burning. - 4Combine soup and kimchi
Pour the pre-simmered pork rib soup into the pan with the stir-fried kimchi. The liquid will deglaze the pan and incorporate the kimchi flavors into the broth.
Tip: Pour slowly to avoid splashing the hot broth out of the pan. - 5Add chili paste
Add a spoonful of Korean chili paste to the simmering stew. Stir well until the paste is fully dissolved and the broth reaches a deep red color.
Tip: Adjust the amount of chili paste based on your preference for heat. - 6Simmer the stew
Cover the pot with its lid. Let the stew simmer for another 20 minutes to allow the flavors of the pork, kimchi, and chili paste to meld completely.
Tip: Ensure the lid is properly seated to trap the heat and steam effectively. - 7Final Garnish
Add fresh green onions, cilantro, and sliced green chili peppers to the pot of kimchi pork rib soup. These aromatics provide a fresh contrast to the rich, spicy broth and enhance the overall presentation.
Tip: Add these garnishes right before serving to maintain their color and texture. - 8Stir well to combine
Stir the stew thoroughly to ensure the chili paste is fully dissolved and integrated into the broth, which will deepen the rich red color and distribute the heat evenly.
Tip: Adjust the amount of chili paste based on your desired level of spiciness.
