// Amy

Kimchi pork ribs Jjim

recipe, pork, lunch, dinner

The tender, fall off the bone, baby back ribs are infused with savory kimchi flavor. YUMMMMMMMMMMMMMM!!!!!


total time


cook time






  • 2 lbs babyback ribs, slided into individual ribs
  • 2 lbs kimchi
  • 1 large sweet onion
  • 4 green onions
  • 2 tbs soy sauce
  • 2 tbs gochu-garu (Korean hot pepper flakes)
  • 1/4 cup rice wine (Mirin)
  • 1/4 cup gochujang (Korean fermented hot pepper paste)
  • 1 tsp ground black pepper
  • 8 large garlic cloves, minced
  • 1 tsp peeled ginger, minced
  • 1 tbs toasted sesame oil


Prepare the pork ribs

  1. Soak the ribs in cold water for 2 hours, changing water a couple of times. Drain.
  2. Bring a large pot of water to a boil and add the ribs. Cover and cook for 5 minutes.
  3. Rinse the ribs in cold running water and drain. Put them into a large bowl and wash the large pot that the ribs were in. Cleaned pork ribs.
  4. Add all the ingredients for seasonings into the bowl with the ribs and mix.
  5. Place the onion on the bottom of the pot and add the seasoned ribs over top. Then lay the kimchi on top of the ribs. Cut the stem of the kimchi with a kitchen knife or scissors so that the kimchi will be cooked nicely.
  6. Add 5 cups of cold water.


  1. Cover and cook for 1 hour over medium high heat until the meat is falling off the bone.
  2. Open the lid and turn the kimchi over. Add 2 cups more water and the green onion.
  3. Reduced the heat to medium and cook for another 10 minutes with the lid on.

Additional Information

Serve with rice.