Meaty pork ribs are scored and stir-fried with sesame oil and garlic for an aromatic start to this hot pot. Kimchi plays the main role in spicing and seasoning this dish. Thick pieces of tofu are simmered in the stock. This dish is most often served during cold winter months but is sometimes served during the summer to rejuvenate the appetite. It is even better the next day, so if you like left-overs double the recipe. The meaty country-style cut of pork ribs also works well in this hot pot.
Kimchi Hot Pot (Kimchi Chigae)
By Taekyung Chung & Debra Samuels, The Korean Table
4 pork ribs (about 1 lb/500 g total)
1 tablespoon dark sesame oil
2 teaspoons garlic paste
1 1/2 cup (300 g) ready-made Chinese cabbage (Napa) kimchi, cut into 2-in (5-cm) pieces
2 1/2 cups (625 ml) Vegetable Stock or water
1 block (450 g) firm tofu, cut into 8 pieces
1 green onion (scallion), cut into 2-in (5-cm) pieces
With a sharp knife, make several cuts along the meaty side of the ribs. In a large pot, add the sesame oil and place over low heat. Add the ribs, garlic and kimchi and stir-fry for 10 minutes. Add the stock and tofu and simmer for 20 minutes. Sprinkle on the green onion. Serve in large soup bowls.