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The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi

The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi

The rich and spicy broth soaks in well, and is perfect during the winter. This will warm you up from the inside!

Ingredients: 3 people

Pork spareribs
700g
Daikon radish
1/3
Kimchi
50~100g
Garlic
2 cloves
The green portion of white leeks
to taste
Soy sauce
1/4 cup-50ml
Mirin
1/4 cup - 50ml
Sugar
2 teaspoons
Sake
1 cup - 200ml
Chicken stock granules
3 teaspoons
Water
as needed
Sliced red chili pepper
as desired
Green onions or scallions
as desired

Steps

1. Pre-boil the spareribs for about 10 minutes.
2. Drain in a sieve, and wash the blood and scum off of the spareribs in cold water.
3. Return the spareribs to the pot, and add daikon radish, garlic, green onion, and flavoring ingredients. Finally, add enough water to submerge the ingredients.
4. Turn on the heat and bring to a boil, and then reduce to low heat and stew for 10 minutes. It does not matter how you cut the daikon as long as they are large pieces.
5. Add kimchi while checking the flavor of the broth. Add chili pepper to taste. Stew for another 30 minutes (until the broth has half-evaporated).
6. It's done . I scattered green onions. The daikon and meat is well flavored with the broth.
7. It seems like most the people who tried this recipe out dropped boiled eggs into the broth, so I am thinking about copying that idea.

Story Behind this Recipe

I had sour kimchi sitting in my fridge, so I decided to use it to make pork kimchi.
I then came across some delicious-looking spare ribs at the supermarket I tried adding kimchi to my usual soy-sauce based spare ribs.