Kimchi Pork Rib Stew, Coating the Pot with Oil Before Steaming Makes It So Good You'll Eat 5 Bowls of Rice

Steps

1. 1

   Soak the pork ribs in water with 3T sugar for 30 minutes to drain the blood.

2. 2

   Place the blood-drained ribs in a pot with 5 bay leaves, a splash of soju, 3T sugar, and water. Boil for 3 minutes from the boiling point.

3. 3

   Rinse the blanched ribs in cold water to remove blood clots and impurities. (Discard the broth.)

4. 4

   Mix 1.5T gochujang, 1T doenjang, 2T dark soy sauce, 2T minced garlic, 3T sugar, 2T mirin, 4T red chili powder, 1T curry powder, and 1T tuna sauce to make the seasoning sauce.

5. 5

   Prepare the vegetables.

6. 6

   Coat the inside of the pot with 1T cooking oil, then layer kimchi, pork ribs, and seasoning sauce in order. Pour in enough water to submerge 2/3 of the ingredients and bring to a boil.

7. 7

   Once it starts boiling, add the vegetables, cover with a lid, and cook on medium-low heat for 40 minutes.