Pressure Cooker Pork Rib and Kimchi Stew Recipe (Muk Eun Ji Kimchi Jjim)
Pressure Cooker
Pork Rib and Kimchi Stew Recipe
Muk Eun Ji Kimchi Jjim
Hello,
I'm a food influencer,
@Powmom's Cuisine.
I woke up on a Sunday morning to the loud sound of metal plates falling.
When I looked outside to see what was happening,
I saw that they were removing metal plates for parking lot construction in the building across the street.
It was 5:30 AM on a Sunday morning,
I think it's too much to wake me up from a deep sleep.
I lay there half-asleep,
but it was so noisy that I couldn't fall back asleep.
So, since I was already awake, I decided to prepare breakfast early.
Today's breakfast is pork rib kimchi stew.
It's been a while since I had kimchi jjigae, and my freezer is full of ribs,
so I decided to make it.
Because they were frozen pork ribs,
I defrosted them in the refrigerator the day before.
If you bought frozen pork ribs, please defrost them in the refrigerator.
When aged kimchi and pork ribs come together,
you get an explosion of savory flavor in this pork rib kimchi stew.
Made in a pressure cooker, the meat falls right off the bone.
Muk Eun Ji Kimchi Jjim, a bowl of rice is gone in a flash.
Shall we make this rib dish together?
Watch the video first.
Ingredients:
2 racks of ribs (22 pieces)
1/2 head of aged kimchi (Muk Eun Ji)
1/2 cup (100ml) kimchi juice
4 cups (800ml) water
2 handfuls of oyster mushrooms
2 green onions
Ingredients for blanching ribs:
20 peppercorns
3-4 bay leaves
Kimchi Stew Seasoning:
2 Tbsp Gochugaru (Korean chili powder)
1 Tbsp Korean soy sauce (Guk Ganjang)
1/2 Tbsp salted shrimp (Saeu-jeot)
1 Tbsp minced garlic
1 Tbsp cooking wine (Mirim)
2 Tbsp oligosaccharide (or corn syrup)
Final seasoning:
1 Tbsp fish sauce
Salt to taste
(Based on a rice spoon)
1 Tbsp = 10ml
1. Preparing the Pork Ribs
Remove the white membrane from the ribs you bought as a pair.
Cut between the bones with a knife or scissors.
Soak in water and drain the blood two or three times.
2. Blanching the Ribs
Add 20 peppercorns and 3-4 bay leaves to boiling water.
Then add the ribs and blanch for 7-10 minutes.
Discard the water from the blanched ribs.
Rinse thoroughly.
3. Making the Seasoning for Kimchi Stew
Make the seasoning sauce for the aged kimchi stew.
Add 2 tablespoons of chili powder, 1 tablespoon of soy sauce.
1/2 tablespoon of salted shrimp, 1 tablespoon of minced garlic.
Add 2 tablespoons of oligosaccharide.
Mix well to make the seasoning sauce.
2 tablespoons of sugar can be substituted for oligosaccharide.
4. Slicing the Ingredients
Tear the oyster mushrooms.
Slice the green onions diagonally.
5. Cooking the Ribs in a Pressure Cooker
Put the blanched ribs in the pressure cooker.
Place half a head of aged kimchi on top.
Add half a cup of kimchi juice.
Add the prepared seasoning sauce.
Add 4 cups (800ml) of water.
Close the lid of the pressure cooker.
Turn on the gas and bring the kimchi stew to a boil.
Once the pressure regulator starts to spin, cook on high heat for 5 minutes.
Then, reduce the heat to medium and cook for another 3 minutes.
Turn off the heat and release the pressure.
If you want the pressure to release naturally, cook on high heat for 5 minutes.
Then, turn off the heat and wait.
6. Retrieving the Kimchi and Ribs
When you open the lid of the pressure cooker,
you'll see the well-cooked aged kimchi stew.
Prepare a separate pot or hot pot pan.
Remove the kimchi first.
Also, retrieve the ribs.
7. Adding Mushrooms and Green Onions
Add the kimchi stew broth to the hot pot pan.
Add the oyster mushrooms and green onions.
Turn on the gas and cook until the green onions and mushrooms are cooked.
8. Final Seasoning
Once it boils, taste and adjust the seasoning.
Because the taste of kimchi varies from house to house,
it may be bland.
If it tastes bland, add 1 tablespoon of fish sauce and a little salt to taste.
9. Finishing
The pork rib kimchi stew is complete!
I made pork rib kimchi stew in a pressure cooker.
The kimchi is so soft.
The ribs fall off the bone.
One bowl of rice wasn't enough, so I ate two bowls.
How about pork rib kimchi stew for dinner tonight?
Thank you for visiting today.
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