Pork Kimchi Stew - Chef Recipe by Jung Eun Chae

Ingredients

500 g pork spare ribs
500 g cabbage kimchi
1 L anchovy & kelp broth (page 19)
1 L kimchi juice
1 Tbs gochugaru (Korean red chilli powder)

Method

In a large stockpot, combine the pork spare ribs, whole cabbage kimchi, anchovy and kelp broth, and kimchi juice. Bring to the boil over a high heat.

Once boiling, reduce the heat to medium and add the gochugaru. Partially cover the stockpot and leave it to simmer for 2 hours or until the meat comes easily off the bone.

Serve the dish with rice and your favourite side dishes.

Credits: This is an edited extract from Chae: Korean Slow Food for a Better Life by Jung Eun Chae, published by Hardie Grant Books. In stores nationally from 30 July 2024. Photography by Armelle Habib. RRP $60

Photo Credits: This is an edited extract from Chae: Korean Slow Food for a Better Life by Jung Eun Chae, published by Hardie Grant Books. In stores nationally from 30 July 2024. Photography by Armelle Habib. RRP $60