Kimchi pork ribs (Deungalbi-kimchijjim: 등갈비김치찜)

Step 1

Soak the ribs in cold water for 1 to 2 hours, changing water a couple of times. Drain. Bring a large pot of water to a boil and add the ribs. Cover and cook for 5 minutes until some brownish foam and smelly fat floats to the surface. Rinse the ribs in cold running water and drain. Put them into a large bowl and wash the large pot that the ribs were in. Add all the ingredients for seasonings into the bowl with the ribs and mix it all together by hand. You can wear a rubber glove for this if you want. Place the onion on the bottom of the pot and add the seasoned ribs over top. Then lay the kimchi on top of the ribs. Cut the stem of the kimchi with a kitchen knife or scissors so that the kimchi will be cooked nicely. Add 5 cups of cold water.

Step 2

Cover and cook for 1 hour over medium high heat until the meat is falling off the bone. Open the lid and turn the kimchi over. Add 2 cups more water and the green onion. Reduced the heat to medium and cook for another 10 minutes with the lid on.

Step 3

Serve right away with rice. You can serve it in the large pot or transfer it to a large platter for a more refined presentation. Cut the kimchi stems with scissors or a kitchen knife and serve with rice. You can also serve with and a few more side dishes if you want to. You can refrigerate it up to 1 week and just reheat it before serving.