Kimchi Stew with Pork Rib / Dwaeji Galbi kimchi jjigae

This aged kimchi stew is a comfort dish that I make at least once a month. It is packed with flavor and has lots of health benefits. I make this stew with kimchi aged three weeks in a refrigerator. Pork spareribs makes a stunning broth and it wonderfully goes well with aged kimchi. Kimchi itself includes lots of ingredients so just adjust the spicy level and saltiness to your taste
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Ingredients
463g(16oz) aged kimchi(kimchi fermented in the fridge up to 3 weeks)
1/2 cup kimchi juice
443g(15.6oz) pork rib
1 stalk green onion
4 cups water, add more to submerge the ingredients if needed
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 tablespoon gochugaru, Korean chili flakes
1 teaspoon salt
Instructions
1. Cut the pork rib in between the bones. Cut kimchi into bite sized pieces. Keep half cup of kimchi juice.
2. Add one teaspoon of sesame oil and one teaspoon of vegetable oil to the pot. Place pork rib when the oil is heated. Add one big pinch of salt and cook until brown and crispy but do not fully the meat.
3. Add kimchi and kimchi juice and keep stirring, to incorporate the flavor. Add gochugaru, Korean chili flakes and cook for additional 3 minutes, in a medium heat.
4. Pour water to submerge all the ingredients. Higher the heat and bring it to a boil. Skim off the foam then reduce the heat. Cover the pot with a lid and simmer for about an hour.
5. Add sliced green onion and cook for additional 5 minutes in a low heat.
6. Serve with cooked rice.
* taste it and add salt if needed
More information
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#kimchi #kimchistew #koreanfood

[@lovenicole4246]

This pork ribs kimchi stew looks delicious. Will cook it next week end for the family
Thank you.😋👍🫰

[@TanukiSC]

Wow. I can’t think of many things that would be better on a cold winter day. Thank you as always - no one makes cooking more approachable than you! ❤️❤️❤️

[@ckyabuta]

I’m making this in three weeks. Can’t wait!

[@trevermetcalf6820]

I am going to make this tomorrow. It looks awesome!

[@user-ll9gz1os9e]

등갈비김치찜 진짜 좋아합니다~~
그런데
등갈비 데치고~~과정 복잡해 잘 안하게 되는데
지아님 레시피는 간단하네요!
도전해보겠습니다
감사해요~~^^

[@cherierussell9969]

Thank you for sharing this delightful and wonderful recipe. I love the idea of the pork ribs, but the broth is unsurpassed!
Thank you so much!

[@JiaChoiChef]

Thank you Cherie for the lovely comment!💕

[@Onlypeachy]

It looks very delicious. I must try this. Thank you for sharing.

[@JiaChoiChef]

Thank you Jan!😀

[@woonchenglim482]

Hello . May I know how to have the kimchi aged ? I am in Singapore and I get kimchi from the supermarkets. Do I just leave the bought packed kimchi in the fridge for maybe a month to aged it ? Or would it be possible to leave it in the room temperature for a few days to speed up the aging process since Singapore is tropical all year round ? Thanks

[@JiaChoiChef]

Hi. You just keep kimchi at the fridge for about 2 weeks ~3 weeks. Then it will turn a bit sour. That is considered aged- kimchi😀

[@woonchenglim482]

@@JiaChoiChef thank you for your prompt response. Appreciate it 😍

[@ABOLLLLA]

Your cooking is kind of art. It’s just sad during the sizzling part I couldn’t clearly hear you other than that great recipe. Thanks