Kimchi Pork Rib Stew with Bone Broth | A Korean Comfort Food Favourite

 

Kimchi Pork Rib Stew with Homemade Bone Broth: A Comforting Korean Family Favourite

When I first started cooking Korean food for my Australian friends, I used to think I needed to tone down the spices and make dishes milder. One chilly evening in Sydney, I decided to take a chance and make authentic Kimchi Pork Rib Stew (Kimchi Deunggalbi Jjigae, 김치등갈비찜) using a batch of my homemade beef bone broth.

To my delight, everyone absolutely loved it! The pork ribs were tender, the broth was rich and deeply comforting, and there wasn't a single bite left on the platter.

Certain dishes instantly transport you back to childhood, and for me, this rich, bubbling stew is top of the list. Whenever the weather turns cool or our family gathers around the table, this dish makes a welcome appearance.

🎬 Quick Recipe Video (YouTube Shorts)

Prefer a quick visual walkthrough? Watch our step-by-step YouTube Short to see how quickly this comforting Korean stew comes together!

📺 Watch on YouTube: The Korean Comfort Food My Family Still Loves 

The stew slowly bubbling away and filling the kitchen with its wonderful aroma.

Why Homemade Bone Broth Makes This Stew Special

Many Korean households prepare kimchi stew using water or a light anchovy stock. However, substituting a rich homemade Korean bone broth takes this dish to an entirely new level.

• Rich Texture: The natural collagen in the bone broth creates a silky, full-bodied soup base.

• Balanced Flavor: The savoury depth of the broth softens the sharp, sour tang of aged kimchi.

• Deep Comfort: It converts a quick weekday soup into a slow-simmered, feast-worthy family meal.

"The secret to authentic Kimchi Pork Rib Stew is using well-fermented, aged kimchi. The sour tang of aged kimchi cuts through the richness of the pork ribs, creating a harmony of flavors."

Recipe Overview & Cooking Times

Detail	Information
Prep Time	20 minutes (plus soaking time)
Cook Time	1 hour 15 minutes
Total Time	~1 hour 35 minutes
Servings	4 to 6 people
Video Tutorial	YouTube Shorts (Under 60 seconds)

Ingredients

For the Stew Base

• 1 kg Pork ribs (cut into individual ribs)

• 2 cups Well-fermented (aged) Napa cabbage kimchi, coarsely chopped

• 4–5 cups Homemade Korean bone broth (or quality beef/chicken stock)

• 1 Medium yellow onion, sliced

• 2 Spring onions (green onions), chopped into 3cm pieces

• 1 Red or green chilli, sliced (optional)

For the Seasoning Sauce

• 1 tbsp Minced garlic

• 1 tbsp Korean chilli powder (Gochugaru)

• 1 tbsp Korean chilli paste (Gochujang)

• 1 tbsp Soy sauce

• 1 tsp Sugar (helps balance sourness in older kimchi)

• Freshly ground black pepper to taste

Step-by-Step Instructions

Step 1: Prep and Blanch the Pork Ribs

1. Soak: Soak the pork ribs in a large bowl of cold water for 20–30 minutes to draw out excess blood. Drain and rinse thoroughly.

2. Blanch: Place the ribs into a stockpot filled with fresh water and a few whole black peppercorns. Bring to a rapid boil for 8–10 minutes.

Blanching the pork ribs helps create a cleaner and richer stew

3. Clean: Drain the water and rinse the ribs carefully under cold running water to remove any remaining impurities. Clean the pot before returning the ribs.

Rinsing the pork ribs thoroughly before blanching

Step 2: Combine Ribs, Kimchi, and Seasonings

1. In your clean stockpot, layer the blanched pork ribs at the bottom.

2. Cover the ribs with the sliced onion, chopped aged kimchi, and the prepared seasoning mixture (garlic, gochugaru, gochujang, soy sauce, and sugar).

Simple ingredients that create deep and comforting Korean flavours

Well-fermented kimchi is the secret to an authentic flavour

3. Pour the homemade bone broth over the top until the ribs and kimchi are mostly submerged.

Step 3: The Slow Simmer

Slowly simmering the pork ribs and kimchi in homemade bone broth

1. Bring the pot to a rolling boil over medium-high heat for 10 minutes.

2. Reduce the heat to low, cover with a lid, and let it gently simmer for 45 to 50 minutes.

3. As it simmers, the pork will absorb the spicy kimchi broth and become tender, while the kimchi turns soft and translucent.

4. Add sliced spring onions and fresh chillies during the final 5 minutes of simmering.

(Check out our YouTube Short above to see the ideal bubbling consistency during the slow simmer!)

Step 4: Garnish and Serve

1. Garnish with a sprinkle of toasted sesame seeds.

2. Serve bubbling hot straight from the stove with a side of warm steamed white rice, kimchi, and simple Korean side dishes (banchan).

Tender pork ribs and kimchi ready to serve with steamed rice

Continue Exploring Our Korean Home Recipes

• ➡️ Traditional Yukgaejang Family Recipe Made with Bone Broth

• ➡️ A Pot of Love: Traditional Korean Beef Bone Broth (Seolleongtang)

• ➡️ Easy 20-Minute Korean Beef and Vegetable Soup

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