Kimchi & Pork Ribs Soup
This kimchi rib soup is incredibly warming with a delightful kick of spice. Kimchi itself offers a good level of heat, and the addition of gochujang adds an extra layer of intensity. The richness of the pork ribs complements the refreshing tang of the kimchi beautifully. If you can find them, enoki mushrooms make a wonderful addition – simply add them 10 minutes before the soup is finished cooking. If your kimchi is in large pieces, you can chop it into smaller, bite-sized portions, though I personally prefer larger pieces in this soup. And don't forget to pour in the flavorful juice from the kimchi jar!
Ingredients:
500g pork ribs
250g kimchi
2 heads of Bok Choy
2 medium-sized onions
5 cloves of garlic
1 tablespoon of gochujang
1 teaspoon of olive oil
Preparation:
First, we need to sear the pork ribs to develop a rich flavor. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is hot, add the pork ribs in a single layer, being careful not to overcrowd the pot, and sear on all sides for about 2 minutes per side, until lightly browned.
While the ribs are searing, chop the onions into half-rings.
Remove the seared ribs from the Dutch oven and set aside. Add the chopped onions to the Dutch oven and sauté in the rendered fat from the pork until softened and translucent, about 5 minutes.
Return the ribs to the Dutch oven. Add 3 cups of water, making sure the ribs are mostly submerged. Add the gochujang and whisk until dissolved and evenly distributed.
Bring the soup to a gentle bubble, then reduce the heat to low, cover, and simmer for 30 minutes.
While the soup is simmering, cut the Bok Choy into quarters. After the soup has simmered for 30 minutes, add the Bok Choy and continue to simmer for another 15 minutes, or until the Bok Choy is tender.
If you have enoki mushroom, add it to the soup and cook it for 10 more minutes, if not, once the boy choy is tender then the soup is done and you can serve it! Enjoy it as is, or serve with a side of rice. Enjoy!
