Earlier this week, we shared what dishes is possible with leftover kimchi. One thing you never do is throw a perfectly flavorful side dish. Even though the vegetables are over soaked with the spicy liquid, the fermentation intensifies the flavor of all the ingredients. So without further a do, let us begin!
Kimchi Style Roasted Pork Ribs
Kimchi is a wonderful ingredient especially for meat. Its spicy, salty, sour and sweet at same time. the simultaneous eruption of flavors is all mixed in this korean inspired dish that leaves you speechless except when you need more rice.
Ingredients
- 3 1/2 lbs Pork Spareribs
- Napa cabbage Kimchi (3 cups is enough for marinate)
- 2 tbsp. red pepper bean paste
- 1 tbsp. brown sugar
- 1 tbsp. garlic minced
- half of large onion sliced
- 1 tsp. sesame oil
- 1 tbsp. soy sauce
- 2 medium potatoes cut in chunks
- 3-4 green onions cut 1/2 inch
- sesame seeds for topping
Instructions
- Cut ribs in single bone pieces
- Place in deep bowl and add kimchi. Mix well to coat each rib piece with kimchi
- Marinate for two hours.
- Discard vegetables and save juice.
- Heat oven to 275 F
- Using a dutch oven, heat oil. Brown rib pieces on each side. Cook in small batches.
- Place all ribs back in dutch oven.Pour Kimchi juice and cook in oven for 2 hours.
- Fry potatoes until golden brown. set aside.
- sauté garlic and onions, add red pepper paste, soy sauce, sesame oil and brown sugar.
- Pour mixture in with ribs. toss well.
- Top with sesame seeds and green onions.
- Serve immediately.
Notes
Add a tbsp. of honey or two if you want to balance the sweet flavor with salty and spicy taste.
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