Braised Kimchi Pork Ribs by Oishimate

Ingredients

• 1 kg (2.2 lbs) pork ribs
• 500g (1.1 lbs) aged kimchi, cut into large pieces
• 1 tsp soybean paste (doenjang)
• 120 ml (1/2 cup) soju
• 1 l water (for boiling/braising)
• 1 tbsp gochugaru (korean chili flakes)
• 1 tbsp minced garlic
• 1 tsp sugar

Instructions

1. Place pork ribs in a large pot, cover with water, add soybean paste and soju, then bring to a boil for 5-7 minutes to parboil.
2. Drain the ribs and rinse thoroughly under cold water to remove impurities
3. Place the cleaned ribs back into the pot and arrange the aged kimchi on top.
4. Add water until ingredients are just submerged, then stir in gochugaru, minced garlic, and sugar.
5. Bring to a boil, then reduce heat to low and simmer covered for 45-60 minutes until the meat is tender and easily pulls away from the bone.