Kimchi Braised Ribs
WITH STEAMED RICE
Colder temperatures mean my tomato obsession slowly gives way to my kimchi obsession. I could probably write a love letter, perhaps even a mildly erotic poem, about my devotion to this funky, briny Korean goodness. But I’m a shy girl, so I’d rather share a recipe that makes YOU fall in love with it too (I’ve been into polyamory lately). This time, I’ve paired kimchi with Baby Ribs and turned the whole affair into a deeply savoury, spicy, fall-sniffles-be-gone stew, inspired by the holy Kimchi Jjigea. It’s hot, brothy, spoons beautifully over steamed rice, and makes you feel loved again. Kimchi, Baby Ribs, rice. My favourite autumn throuple.
Ingredients
- 2 tbsp neutral oil (for Baby Ribs)
- 2 x Baby Ribs (sliced into 3-4 pieces)
- ½ tsp salt
- ⅛ tsp cracked black pepper
- 2 tbsp neutral oil (for Kimchi stew)
- 2 spring onions (finely chopped)
- 3 garlic cloves (finely grated or microplaned)
- thumb-sized piece of ginger (finely grated or microplaned)
- 2 tbsp Gochujang
- 1 cup / 150 g kimchi (tightly packed)
- 4 tbsp soy sauce
- 450 ml vegetable stock
- spring onion (finely chopped, for finishing)
- sesame seeds (for finishing)
SERVES 4 / TAKES 30-35 MINUTES
preparation
- Heat oil in a non-stick pan over medium heat. Add Baby Ribs, season with salt and pepper, and cook for 3-4 minutes on each side, until nicely browned and caramelised. Remove from the pan and set aside.
- To the same pan, add more oil and heat over medium heat. Add spring onions and fry for 1-2 minutes.
- Add ginger and garlic, and cook for 30 seconds before adding Gochujang.
- Fry Gochujang for 30 seconds to a minute, until caramelised.
- Add kimchi and soy sauce, mix well and cook for 1-2 minutes before adding vegetable stock.
- Bring up the heat, simmer for 2-3 minutes, then nestle in the Baby Ribs.
- Allow to cook for 15-20 minutes, until the stew has reduced and thickened slightly.
- Once cooked, serve over rice and sprinkle with thinly sliced spring onions and sesame seeds.