KIMCHI JJIGAE WITH RIBS
The world of bubbling jjigaes, or stews, is vast and varied. The most beloved might be kimchi jjigae, a pot of extra-fermented kimchi boiled in its own juices until mellowed and yielding. Pork belly, Spam and tofu are common protein additions, as are tuna and mackerel pike. In this version, baby back ribs lend both flavor and body to the broth and are fun to eat with your hands. In case your kimchi is less than ripe (it should taste sharp and funky), a couple of seasonings help fortify this jjigae's flavor: Fish sauce adds savory depth, and maesil cheong (green plum syrup) lends rounded sweetness. And though watercress is not a traditional ingredient in kimchi jjigae, it is a favorite addition to this family recipe.
Provided by Eric Kim
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the ribs and ginger in a large Dutch oven or other heavy-bottomed pot and cover with cold tap water. Bring to a boil over high heat and cook the ribs until they are no longer pink and gray foam collects at the surface, about 5 minutes. Drain the ribs in a colander and rinse under cold tap water. Discard the ginger. Rinse the pot out if it is especially dirty; place the empty pot back on the stove.
- Melt the butter in the pot over low heat and add the gochugaru and garlic. Stir until aromatic, just a few seconds, watching carefully to avoid burning the gochugaru or garlic. Add the kimchi and 2 cups of water and stir to combine. Nestle in the cleaned ribs in a single layer and season the cooking liquid generously with salt. Bring to a boil over high heat, then reduce the heat to medium-low. Cover the pot and gently boil until the kimchi starts to soften, 5 to 7 minutes.
- Add the onion slices in a single layer over the ribs, tamping them down slightly to dampen them in the porky kimchi juices. Cover the pot again and continue gently boiling until the ribs are cooked through and the onions have released their juices and thinned out the broth slightly, 10 to 15 minutes. These ribs should tear off the bone easily but remain juicy and chewy; they aren't meant to be fall-apart tender.
- Turn off the heat and stir in the fish sauce and maesil cheong, adding more to taste. Season with a final pinch of gochugaru and salt if desired. Top the stew with the watercress, if using, and let it wilt slightly in the residual heat. Serve the pot of kimchi jjigae in the center of the table, family-style, with a ladle and bowls of fresh white rice and a plate for the bones.
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Mickey Monroe
[email protected]This kimchi jjigae was so good! The kimchi flavor was perfect, and the ribs were so tender. I will definitely be making this dish again.
Glennys Gonzalez
[email protected]I made this kimchi jjigae for a party last weekend, and it was a huge hit! Everyone loved the flavors, and the ribs were cooked to perfection. I would definitely recommend this dish for any occasion.
Jake Pope
[email protected]This was my first time making kimchi jjigae, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. The ribs were so tender and flavorful, and the kimchi added a nice tangy flavor. I will definitely be makin
Cj Rose
[email protected]I'm not a fan of spicy food, but this kimchi jjigae was not too spicy at all. The flavors were well-balanced, and the ribs were so tender. I would definitely recommend this dish to anyone, even if you're not a fan of spicy food.
Eli Benji
[email protected]This kimchi jjigae was so good! The kimchi flavor was perfect, and the ribs were so tender. I will definitely be making this dish again.
GAME PRO WOLF
[email protected]I made this kimchi jjigae for a party last weekend, and it was a huge hit! Everyone loved the flavors, and the ribs were cooked to perfection. I would definitely recommend this dish for any occasion.
voice of voice less
[email protected]This was my first time making kimchi jjigae, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. The ribs were so tender and flavorful, and the kimchi added a nice tangy flavor. I will definitely be makin
gina pinell
[email protected]I'm not a fan of spicy food, but this kimchi jjigae was not too spicy at all. The flavors were well-balanced, and the ribs were so tender. I would definitely recommend this dish to anyone, even if you're not a fan of spicy food.
Sdd Dgfs
[email protected]This kimchi jjigae was so good! The kimchi flavor was perfect, and the ribs were so tender. I will definitely be making this dish again.
Synodia Mashambanaka
[email protected]I made this kimchi jjigae for a party last weekend, and it was a huge hit! Everyone loved the flavors, and the ribs were cooked to perfection. I would definitely recommend this dish for any occasion.
Rami Khalil
[email protected]This was my first time making kimchi jjigae, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. The ribs were so tender and flavorful, and the kimchi added a nice tangy flavor. I will definitely be makin
Noemi Obello
[email protected]I'm not a fan of spicy food, but this kimchi jjigae was not too spicy at all. The flavors were well-balanced, and the ribs were so tender. I would definitely recommend this dish to anyone, even if you're not a fan of spicy food.
dark fiend
[email protected]This kimchi jjigae was so good! The kimchi flavor was perfect, and the ribs were so tender. I will definitely be making this dish again.
Asimwe Rosemary
[email protected]I made this kimchi jjigae for a party last weekend, and it was a huge hit! Everyone loved the flavors, and the ribs were cooked to perfection. I would definitely recommend this dish for any occasion.
Noah Jackie
[email protected]This was my first time making kimchi jjigae, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. The ribs were so tender and flavorful, and the kimchi added a nice tangy flavor. I will definitely be makin
Kristie Crosby
[email protected]I'm not a huge fan of kimchi, but this jjigae was amazing! The kimchi flavor was subtle and not overpowering, and the ribs were so tender and juicy. I would definitely recommend this dish to anyone, even if you're not a fan of kimchi.
kayla lieah
[email protected]This kimchi jjigae was absolutely delicious! The flavors were complex and well-balanced, and the ribs were fall-off-the-bone tender. I will definitely be making this dish again.