

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:
- 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.
- Then I drained the ribs and washed them in cold water. Washed the pot and set the ribs aside.
- Slice the onion and green onion and set aside for later.
- 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.
- Take the top off of the kimchi and place the kimchi on the bottom of the pan.
- Place the ribs on top.
- Add in the 1 cup of kimchi juice, 1 tbsp minced garlic and 3 cups of water.
- Let it cook under high heat for 10 minutes.
- Then lower the heat to medium low. Add in the pre made sauce made in step 3.
- Let it cook through for about 20 minutes.
- Add in the sliced onion and sliced big green onion.
- Let it cook for about another 30 minutes until the meat is tender and ready to fall apart from the bone.
- Enjoy with some rice!