if you use bone in pork ribs, do you change the cooking time?
]]>Since this is a stew, there’s no reason you can’t take longer to do Step 4 putting in the green onion for the last 10 minutes.
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I’ve made this a bunch of times now and it’s always good. It’s best with nice sour kimchi which really adds a good depth of flavour. If the broth comes out a bit too sour at the end I just add a bit of sugar to taste to balance it out. A couple small alterations I’ve made are to add the pork first and get a bit of browning on it before adding the kimchi (I like the texture a bit better this way) and sometimes I throw in some emoji michrooms or a zucchini or something I’m looking to use up. Such a nice simple recipe and always tastes amazing! Thanks for posting! ]]>
All of the above!! I usually use pork shoulder, but also use belly or even pork ribs sometimes.
]]>In reply to Marishan.
I used spam as the meat. So goood!
]]>Sure! Enjoy!
]]>Yay! Great to hear that. Thanks!
]]>This has become one of my favorite quick dinners on very, very cold nights.
Thanks!
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