Hi everybody!
Do you have a lot of delicious, sour fermented kimchi at home?
Then I'd like to share my delicious recipe.
It's deungalbi-kimchijjim. Kimchi pork ribs.
This is deungalbi. Pork back ribs.
And also, I'm going to use my winter kimchi
Winter kimchi that I made a few months ago
now it's really good good, really fermented and really delicious.
If you are vegan or vegetarian skip this guy
and use mushrooms and use vegetable stock instead of water.
Later I'm going to add water.
First I'm going to separate these ribs and wash and soak in cold water.
And remove some excess blood.
Because blood makes it smell a little like, funny. (laughs)
I need 2 pounds pork ribs.
Between the rib bones you can cut and split these.
I just washed my cutting board and knife.
And this water will turn pinkish because blood comes out.
Soak these for a couple of hours and change the water a couple of times.
You see? Pinkish.
I'm boiling my water so I'm going to blanch these here.
2 pounds pork ribs.
When I make deungalbi-kimchijjim the first thing I have to check is how much kimchi I have.
When you have a lot of sour-tasting fermented kimchi but you like to make
some fresh kimchi, then make this deungalbi-kimchijjim.
Your kimchi will be gone quickly.
Why? So delicious that everybody keeps eating
Also you eat a lot of rice.
That's why we Koreans call this bapdoduk.
Bapdoduk is rice thief.
You keep eating more, 2 bowls, 3 bowls of rice. So delicious!
I just blanched 5 minutes, and turn off.
I'm going to clean these ribs.
Whenever I make something bone-related
pork bones, beef bones, soup
always I blanch them. After that I start cooking
I just washed my pot because I'm going to cook here.
Ribs are so clean! Clean and nice.
And I'm going to cook in this pot.
That's why I washed it very nicely.
We have to season this and add some vegetables.
This is onion, green onion, garlic, and ginger.
This is ginger. (laughs) You gotta trust me that this is ginger. (laughs)
This is a large onion, around 7 or 8 ounce onion.
Onion makes it sweet.
And let's season this pork. Soy sauce, 2 tablespoons.
Hot pepper flakes, 2 tablespoons.
And this is gochuchang. I use gochujang to make it more tasty.
So, quarter cup.
Quarter cup rice syrup.
To give some sweetness.
And ground black pepper 1 teaspoon.
And around one tablespoon sesame oil!
One of you guys asked me in the comments:
"Maangchi these days you don't say sesame oilll" (singing)
"I wanna hear that!" That's why I made my sesame oil sound on purpose.
"Sesame oil" (singing) I can do that! That kind of small request.
Anyway this is garlic. 8 large garlic cloves.
Around 1 or 2 teaspoons of ginger, peeled ginger.
Lots of garlic and ginger.
Now all the seasoning is here, so I'm going to mix this.
I usually use my bare hand, but today for this video, I don't want to show you guys my orange hand.
(laughs) So I'm going to wear my rubber glove.
So mix.
Let's put this over the onion.
So not yet finished, there is a lot of seasoning paste here
Later I'm going to mix with water
so we are not going to waste any drop of seasoning.
And next: kimchi!
This is huge! Let's check out how many pounds.
2 and a half pounds of large tongbaechu kimchi.
Not precut bite sized kimchi, but tongbaechu, we usually use this kind of kimchi
I made this a couple of months ago. Now very sour and yummy.
You don't have to cut all these things but this is a stem.
It looks like a knot.
And I just cut off a little.
One or 2 times.
So that it will be nicely cooked and beautiful.
And I'm going to add all this seasoning with 5 cups of water.
All clean up and add.
Close and heat it up.
Over medium high heat keep cooking until meat falls of the bone.
So that it's so yummy, everything is tender, kimchi is tender, so good, good.
One hour passed. At this point I need to add some green onions, 4 green onions
I like to see if the pork ribs are well cooked or not.
Wow! The water was almost this amount.
And the kimchi was on top but now it's all collapsed.
Because we cooked a long time.
And then I'm going to add more water here because see? it's a little boiled down.
This is 2 cups of water.
So follow my recipe, first 5 cups and then one hour later
add 2 more cups. Kimchi looks tender. You see?
Ok show me, show me!
You see? See? Look at that!
Almost falling off
I will just turn over this kimchi.
Like this. Oh my!
Smells so good.
So around 2 inch size. Just cut off.
And...
... add this here.
Cover and turn down the heat to medium.
10 more minutes. And I'm making rice.
I usually make multigrain rice or brown rice.
But today I'd like to eat a lot of white fluffy rice.
So I'm making using this.
Oh my! My house smells so good. Delicious.
Oh wow!
Wow look at that, so tender isn't it? Nice.
You can serve this as it is. Put this on the table.
And sit around there, and all you need is rice.
And scoop some rice for how many people? And you can eat it!
Share with many people.
So, look at this! Somebody has to cut.
The stem part, the knot.
And hold this, and everybody can have a long stem.
Ribs.
Look at that!
And kimchi, see, I just cut this by tearing.
Tear this way. Look at that!
I love to eat this way.
Let's eat.
Kimchi.
Mmm! Let's have ribs!
Hm-mm!
Oh my, so good, so good!
Mmm!
The seasoned pork ribs cooked for a very long time until tender
and also kimchi! The delicious kimchi flavor is infused.
See? Ribs are so so tender.
I'm going to finish this rice and probably i'm going to eat more rice.
Why? I'm want to eat this! (laughs)
Today we made kimchi pork ribs. In Korean, deungalbi-kimchijjim.
Enjoy my recipe! See you next time! Bye!