Korean Pork Back Ribs Braised with Aged Kimchi (2 Servings)

Use 650 g refrigerated/thawed pork ribs and separate utensils used for raw meat.

Blanch ribs in boiling water for about 5 minutes, drain and discard the blanching water.

Cut 80 g onion and 35 g scallion. Mix 20 mL soy sauce, 7 g chili flakes, 15 g garlic, 4 g ginger and optional 5 g sugar.

Combine ribs, 400 g aged kimchi, onion, sauce and 850 mL water in a clean pot; bring to a boil.

Cover and gently simmer for 45–55 minutes, topping up hot water as needed. Check thickest meat away from bone reaches at least 63°C/145°F with a 3-minute rest, and continue until tender.

Add scallion, simmer briefly and adjust seasoning only after tasting the kimchi broth.