Green onion (scallion), cut into 2-inch pieces4 stalks
Water (first addition)5 cups
Water (second addition)2 cups
Steps
1
Separate the pork ribs and soak them in cold water, rinsing well to remove excess blood. Change the water several times over a few hours to thoroughly cleanse the meat.
2
Bring a pot of water to a boil and blanch the ribs for about 5 minutes. Drain and rinse the parboiled ribs to remove any scum and impurities.
3
Combine onion, green onion, minced garlic, and minced ginger. Mix in soy sauce, gochugaru, gochujang, rice syrup, black pepper, and sesame oil to create the seasoning base.
4
Place the blanched ribs in a clean pot and coat them evenly with the seasoning mixture.
5
Cut the well-fermented kimchi into approximately 2-inch pieces and add to the pot with the ribs.
6
Pour in 5 cups of water, cover the pot, and bring to a medium heat. Simmer for about 1 hour until the pork is very tender and easily separates from the bone.
7
After 1 hour, add the remaining 2 cups of water, cover, reduce heat to medium-low, and simmer for another 10 minutes.
8
Once cooking is complete, transfer the dish to a serving bowl and serve with steamed rice. The meat will be extremely tender, and the kimchi flavors will have infused deeply into the pork.
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