Side Dishes

Grilled Pork Back Ribs with White Kimchi Wine Braise

Name: Grilled Pork Back Ribs with White Kimchi Wine Braise
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 200 g Pork back ribs (70 g meat); 500 g Water; 2 g Doenjang (soybean paste); 10 g Green onion; 3 g Ginger; 4 g Olive oil; 0.02 g Ground black pepper; 0.38 g Salt; 60 g White kimchi (baek-kimchi); 40 g Red wine; 15 g Mirin (matsul); 3 g Honey

돼지갈비구이

Pork back ribs parboiled in doenjang water with green onion and ginger, then rubbed with a little salt and olive oil and pan-grilled, served with white kimchi braised in red wine, mirin and honey. Using sour white kimchi and leftover wine reduces food waste; you can also glaze the ribs in the leftover sauce.

📝 Step-by-Step Instructions

Dissolve the doenjang in the water with the green onion and ginger and bring to a boil.

Grilled Pork Back Ribs with White Kimchi Wine Braise — step 1

Add the ribs and boil for 5 minutes.

Grilled Pork Back Ribs with White Kimchi Wine Braise — step 2

Cut the white kimchi into 5 cm lengths.

Grilled Pork Back Ribs with White Kimchi Wine Braise — step 3

Heat the red wine to cook off the alcohol, then add the kimchi, mirin and honey and braise until flavored.

Grilled Pork Back Ribs with White Kimchi Wine Braise — step 4

Sprinkle the boiled ribs with salt and pepper, brush with olive oil and pan-grill.

Grilled Pork Back Ribs with White Kimchi Wine Braise — step 5

Serve the ribs with the white kimchi wine braise.

Grilled Pork Back Ribs with White Kimchi Wine Braise — step 6

📊 Nutrition Facts (per serving)

252Calories (kcal)

13.1 gCarbs

13.8 gProtein

13.7 gFat

446.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.