This aged kimchi stew is a comfort dish that I make at least once a month. It is packed with flavor and has lots of health benefits. I make this stew with kimchi aged three weeks in a refrigerator. Pork spareribs makes a stunning broth and it wonderfully goes well with aged kimchi. Kimchi itself includes lots of ingredients so just adjust the spicy level and saltiness to your taste
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Ingredients
463g(16oz) aged kimchi(kimchi fermented in the fridge up to 3 weeks)
1/2 cup kimchi juice
443g(15.6oz) pork rib
1 stalk green onion
4 cups water, add more to submerge the ingredients if needed
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 tablespoon gochugaru, Korean chili flakes
1 teaspoon salt
Instructions
1. Cut the pork rib in between the bones. Cut kimchi into bite sized pieces. Keep half cup of kimchi juice.
2. Add one teaspoon of sesame oil and one teaspoon of vegetable oil to the pot. Place pork rib when the oil is heated. Add one big pinch of salt and cook until brown and crispy but do not fully the meat.
3. Add kimchi and kimchi juice and keep stirring, to incorporate the flavor. Add gochugaru, Korean chili flakes and cook for additional 3 minutes, in a medium heat.
4. Pour water to submerge all the ingredients. Higher the heat and bring it to a boil. Skim off the foam then reduce the heat. Cover the pot with a lid and simmer for about an hour.
5. Add sliced green onion and cook for additional 5 minutes in a low heat.
6. Serve with cooked rice.
* taste it and add salt if needed
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