“Kimchi-jjim is one of Korea’s favourite dishes, a daily food that every family will prepare in a slightly different way. Even when the recipe is the same, everyone’s kimchi is different so the dish will have its own character. I’ve even changed my recipe from my mum’s version: she doesn’t use stock. I’ll eat this any day, any time with boiled rice.” - Jung Eun Chae

SERVES 4

500g pork spare ribs

500g cabbage kimchi

1lt (4 cups) anchovy & kelp broth (see below)

1lt (4 cups) kimchi juice

1 tbsp gochugaru (Korean red chilli powder)

Anchovy & kelp broth makes 2lt (8 cups)

5 × 5 cm piece of dried kelp 

15 g (½ cup) dried anchovies

In a large stockpot, combine the pork spare ribs, whole cabbage kimchi, anchovy and kelp broth, and kimchi juice. Bring to the boil over a high heat. 

Once boiling, reduce the heat to medium and add the gochugaru. Partially cover the stockpot and leave it to simmer for 2 hours or until the meat comes easily off the bone.

Serve the dish with rice and your favourite side dishes.

Anchovy & kelp broth - Myeolchi Dasima yuksoo 멸치 다시마 육수

Broth is a universal ingredient in many types of cooking, and Korean cuisine is no exception. Whether you’re preparing a spicy stew with aged tangy kimchi, or delicately seasoned herbs to accompany a bowl of rice, broth acts as a blank canvas that can be tailored to suit your culinary needs. In this book, anchovy and kelp broth is widely used as a base for many recipes.

Place the kelp and anchovies in a saucepan with 2 litres (8 cups) water and bring to the boil over a high heat. Reduce the heat and simmer for about 15 minutes. 

Remove the solids and store the broth in an airtight container in the fridge for up to 3 days.

Read Our Chae: Korean Slow Food for a Better Life review here

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