Ling claims that the mother-in-law’s recipe for kimchi stew is exceptional because it is unlike what one would normally find in most restaurants in the United States. “When you order kimchi stew in most Korean restaurants, there’s only some little pieces of beef or pork, but she puts the entire rib,” she explains. “She’ll get two packages of baby-back ribs and slice them. It’s quite different from the kimchi jaigae you’ll find in a Korean restaurant in Los Angeles, New York. But it’s really easy—it just takes a lot of boiling.”
You would like to make it? Below, Ling and her mother have kindly shared their recipe with us.
Lisa Ling’s Mother-in-Law’s Kimchi Jjigae (Kimchi Stew)
Ingredients:
1 jar (7 lb. 8 oz.) 8 oz.) It must be fermented very well to make it sour. It is often made with old Kimchi.
2 racks of baby-back or short whole ribs, sliced
1 Tbsp. 1 Tbsp.
1 Tbsp. sugar (optional)
Directions:
Place the ribs on high heat in boiling water, but don’t cook. The fat can be removed by cooking the ribs in boiling hot water.
While the ribs are cooking, slice the kimchi into pieces, 2–3 inches in length.
One layer of ribs, one layer of Kimchi, and then another layer.
In a large pot, add the kimchi juice from its original jar. You can adjust the seasonings to make it more spicy or tart.
Add the anchovy powder. Taste. If the flavor is too strong add 1 tablespoon of sugar.
Boil pot on high heat for the first time, then reduce the temperature once it has boiled. Heat the meat until cooked.
Anna Moeslein, deputy editor at Glamour.
Source: Glamour