Chef John Kang at Food Rehab : Aged Kimchi Jjim with Pork Ribs

Chef John Kang re-imagined Korean traditional dishes so that all

can experience Korean cuisine easier than before.

Check out his easy-to-follow Kimchi Jjim recipe now!





I consider myself as a guide for people

who never tried real Korean traditional cuisine before.




Aged Kimchi Jjim with Pork Ribs / 돼지갈비 묵은지 김치찜

Serves: 6-8




1 rack of Pork Ribs

1 gal Water

1 whole Fermented Kimchi Cabbage, (If you don’t have it, prepare 4 spoonfuls of Vinegar)

½ cup Garlic

½ cup Red Chili Pepper Flakes

3 spoonfuls Beef Dasida

⅓ cup Soybean Oil

Salt to taste

8-10 Serrano Peppers (cut the heads off and discard)

2 Green Onions, cut into five pieces each



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1. Fill a medium-sized pot halfway with water and bring to a boil. While the

water is drawing, prepare the pork by cutting the spaces between

the bone and the meat, one by one.


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2. Put ribs in boiling water and cook for 10 minutes.

This will maintain the pork’s juiciness while getting rid of the odor at the same time.


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3. Remove ribs from the pot and rinse in cold water to get rid of residue. 


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4. In a clean pot, lay the ribs at the bottom. Place the kimchi on top with its juice

and add water until it slightly covers the kimchi.


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5. Add red chili pepper flakes, beef dasida, garlic, soybean oil, salt and serrano peppers.

Save the green onions for the end.


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6. Simmer on high heat for 40-50 minutes. Stir the bottom of the pot 3-4 times

in order to avoid burning the meat. Add the green onions 5 minutes

before turning the heat off and enjoy!


Tip: Soybean oil can help make the kimchi taste light and rich in flavor.   


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