Korean Kimchi Jjigae W Kongnamul (Spicy Kimchi Stew W Soybean Sprouts)

Name: Korean Kimchi Jjigae W Kongnamul (Spicy Kimchi Stew W Soybean Sprouts)
Ingredients: 3 pounds riblets pork, or spare ribs; 1 tablespoon sesame oil; 1 teaspoon brown sugar; 3 cups kimchi the older the better; 1 cup liquid kimchi, if available; 4 cloves garlic finely chopped; 1 tablespoon gochujang red pepper paste; 2 tablespoons gochugaru red pepper flakes; 8 cups water; 4 scallions chopped diagonally; 2 bay leaves; 1/2 red pepper thinly sliced diagonally; 1/2 green pepper thinly sliced diagonally; salt to taste

14 ingredients

4 steps

Ingredients

3 pounds riblets pork, or spare ribs
1 tablespoon sesame oil
1 teaspoon brown sugar
3 cups kimchi the older the better
1 cup liquid kimchi, if available
4 cloves garlic finely chopped
1 tablespoon gochujang red pepper paste
2 tablespoons gochugaru red pepper flakes
8 cups water
4 scallions chopped diagonally
2 bay leaves
1/2 red pepper thinly sliced diagonally
1/2 green pepper thinly sliced diagonally
salt to taste

Directions

1

1.In a large pot, boil the pork riblets in water with bay leaves and/or a few garlic pieces. Boil for 25~30 minutes; remove foam and scum that floats to the top with a ladle or spoon. Or at the end of boiling, drain entire broth and bay leaves; refill with 8 cups of fresh water. Remove pork to cool and cut into individual pieces; return pork to the large pot.
2

2.Bring water to a boil adding chopped kimchi and remaining ingredients, save the scallions and soybean sprouts. Cook for another 20 minutes and let sit on low to medium setting.
3

3.After washing and removing dirty end tips, add soybean sprouts and cover with lid; cook for about 10 minutes on medium setting.
4

4.Plate into soup bowls and garnish with pepper slices. Serve hot with a bowl of rice and other banchan (side dishes).