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pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more economical.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for a similar umami flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less costly.

Add enough water and 3 tablespoons of sugar to cover the pork ribs and soak for 30 minutes to remove blood.

Place the soaked pork ribs in a pot with 5 bay leaves, a splash of soju, 3 tablespoons of sugar, and water, then boil for 3 minutes from the boiling point.

Rinse the pre-boiled pork ribs in cold water to remove any coagulated blood and impurities (discard the pre-boiling broth).

Prepare the seasoning sauce by mixing 1.5 tablespoons of gochujang, 1 tablespoon of doenjang, 2 tablespoons of soy sauce, 2 tablespoons of minced garlic, 3 tablespoons of sugar, 2 tablespoons of mirin, 4 tablespoons of gochugaru, 1 tablespoon of curry powder, and 1 tablespoon of tuna sauce.

Prepare the vegetables.

Coat the pot with 1 tablespoon of cooking oil. Layer the kimchi, pork ribs, and seasoning sauce, then add enough water to cover about 2/3 of the ingredients and bring to a boil.

Once boiling, add the vegetables, cover with a lid, reduce to medium-low heat, and simmer for 40 minutes.

Cooking Techniques

Spice Level:

Dietary

Allergens