Drain in a sieve, and wash the blood and scum off of the spareribs in cold water.
Return the spareribs to the pot, and add daikon radish, garlic, green onion, and flavoring ingredients. Finally, add enough water to submerge the ingredients.
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.
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).
It's done . I scattered green onions. The daikon and meat is well flavored with the broth.
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.
If you place a scum and oil-removing sheet on top of while boiling, it will remove the scum, and will significantly cut the amount of grease!