Braised Pork Ribs and Kimchi

Name: Braised Pork Ribs and Kimchi
Ingredients: 2-1/2 lb pork ribs; 2 lb (1kg) old fermented whole cabbage kimchi (moogunji) with about 1/4 cup of kimchi juice; 1 medium onion, sliced; 1 tablespoon Korean chili flakes; 1/2-1 tablespoon Korean soy bean paste (doenjang); 1 tablespoon Korean soy sauce for soup (gook-ganjang); 2 garlic cloves, finely chopped; 2 teaspoon sugar; 1 tablespoon rice wine, optional; 1 teaspoon sesame oil; 1 green chili or jalapeño, sliced; 2 green onions, chopped; 6-7 large dried anchovies; 1 large piece dried sea kelp (dashima or konbu); 3-4 fresh ginger slices, 1/4" thick; 5 cups water

Braised Pork Ribs and Kimchi was pinched from <a href="http://www.beyondkimchee.com/braised-pork-ribs-kimchi/" target="_blank">www.beyondkimchee.com.</a>

INGREDIENTS

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2-1/2 lb pork ribs

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2 lb (1kg) old fermented whole cabbage kimchi (moogunji) with about 1/4 cup of kimchi juice

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1 medium onion, sliced

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1 tablespoon Korean chili flakes

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1/2-1 tablespoon Korean soy bean paste (doenjang)

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1 tablespoon Korean soy sauce for soup (gook-ganjang)

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2 garlic cloves, finely chopped

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2 teaspoon sugar

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1 tablespoon rice wine, optional

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1 teaspoon sesame oil

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1 green chili or jalapeño, sliced

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2 green onions, chopped

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6-7 large dried anchovies

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1 large piece dried sea kelp (dashima or konbu)

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3-4 fresh ginger slices, 1/4" thick

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5 cups water

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