This is similar concept to my last blog post with kimchi pork belly casserole but the seasoning is a little different and takes a bit longer.

Ingredients:

• 3/4 of Whole cabbage Over fermented kimchi
• 600g of baby pork ribs
• 1 korean big green onion
• 1/2 large onion
• 1 tbsp minced garlic
• 1 cup kimchi juice
• 1 piece of dried dashi
• 3 cups of water
• 1 tbsp korean red chili powder
• 1 tbsp oligodang
• 1 tbsp korean fish sauce
• 1 tbsp minced garlic

Directions:

1. If you have the time, you can put the ribs in cold water for about 1 hour to drain the blood out but I just boiled the ribs with about 2 bay leaves for about 30minutes.
2. Then I drained the ribs and washed them in cold water. Washed the pot and set the ribs aside.
3. Slice the onion and green onion and set aside for later.
4. Make the sauce by mixing: 1 tbsp korean red chili powder, 1 tbsp oligodang, 1 tbsp korean fish sauce, 1 tbsp minced garlic and 2 tbsp water.
5. Take the top off of the kimchi and place the kimchi on the bottom of the pan.
6. Place the ribs on top.
7. Add in the 1 cup of kimchi juice, 1 tbsp minced garlic and 3 cups of water.
8. Let it cook under high heat for 10 minutes.
9. Then lower the heat to medium low. Add in the pre made sauce made in step 3.
10. Let it cook through for about 20 minutes.
11. Add in the sliced onion and sliced big green onion.
12. Let it cook for about another 30 minutes until the meat is tender and ready to fall apart from the bone.
13. Enjoy with some rice!