Source: posted by Kim Hansol in Katok, originally from David Kong(?), originally from https://www.chopsticksandflour.com/baek-jong-won-spicy-braised-pork-ribs/ ???
- 4lb pork ribs (one pack—usually $12 at meijer)
- Kimchi (1:1 with pork; usually my 4 handfuls)
- 1 tbsp vinegar if using young kimchi (if using aged kimchi, omit)
- Onion 1 large/2 small (Yellow the best)
- Red pepper flakes (gochugaru) 2-3 tbsp
- soy sauce 2 tbsp
- sugar 2 tbsp
- 1 heaping tbsp minced garlic
- 1 tsp soybean paste
- Rice water (from washing rice—not the first wash but from the second rinse)
- MUST soak the ribs overnight or over 12 hours (some recipes say 30 mins is fine, but they lie. it’s softer and less smelly with more hours)
- Put ribs in bowl—cut if necessary to get them to fit.
- Rinse them a few times.
- Fill bowl and let soak in fridge 12 hours.
- Rinse a few more times.
- boil water and cook ribs for 5 mins -> throw away that water it’s dirty and fatty
- boil for an hour (makes meat more tender).
- cut ribs and set aside
- put some oil on pan and add kimchi, vinegar (if young kimchi), onion, and the sauce ingredients except red pepper flakes (or do all at once if confident, but it might burn easier with the flakes before water)
- once the onion and kimchi seems translucent, you put the cut ribs underneath (you may pull the kimchi out temporarily and put the pork in and then the kimchi or just push it to the side of the pan and get the pork underneath it).
- put rice rinsed water in to about where they hide under the surface
- boil on mid-high heat (MUST put the lid on for less smelly pork)
- check after 10-15 mins and see if the water became sauce-like (water level is about 1/3 of the pork)
- if not tender enough, add more water and cook down again. But be careful not to burn it