Korean Kimchi Pork Ribs [Kimchi Galbi Jjim]

What’s the first thing that springs to mind when someone mentions ‘korean food’?

The answer for most people is ‘KIMCHI’. Koreans are obsessed with Kimchi . Not only is it a national food, it’s also a part of our culture and life. There are so many types of kimchi with all different ingredients. But the most popular kimchi is fermented kind which is sour and salty. That’s what you can taste it at any korean restaurant and can see it in any korean’s house.

You might think that all koreans enjoy eating a kimchi, but actually some don’t. Like my mum for example… she can’t eat any fermented kimchi. One day, she took a bite of kimchi and her face twisted, it was too sour for her. Whereas I could hardly taste it. So what she usually does is make a stew called ‘Kimchi Jigae’. She boils kimchi in the water for a long time so it becomes very smooth and also reduces the sourness. If the kimchi is too fermented Koreans use it for stew or steamed dish. (More fermented,better for this dish!)

Kimchi Galbi Jjim is cooked in exactly same way. Plus with pork ribs! :-)

Although it takes time to cook, you get very smooth Kimchi and succulent tender pork ribs. Personally, I really like this smooth Kimchi. I can even eat 3 bowls of steamed rice with it at the same this :-P

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Text Version:

  • Prep time: 30 mins
  • Cook time: 1 hour

Ingredients (serves 2)

  • Short Pork Ribs 500g
  • Kimchi 400g
  • 1 chopped onion
  • 1 chopped spring onion
  • 1/2 cup of kimchi juice (You can get from kimchi container)
  • water (about 500-600ml)

For the sauce

  • 1 Tbs chilli powder
  • 1 Tbs sugar
  • 1 Tbs crushed garlic
  • 1 Tbs sesame oil
  • 2 Tbs cooking wine
  • pepper



1. Soak the ribs in the cold water for 30minutes. (change the water often if the water becomes red.)

2. Prepare the vegetables and kimchi. Chop the onion and spring onion into big slice.

3. Put the kimchi in a saucepan.

4. Then place the ribs on top of the kimchi.

5. Mix the sauce ingredients into a bowl.

6. Pour the sauce over the saucepan along 3 cups of water and kimchi juice.

7. Cover the saucepan and boil for 10 minutes on high heat.

8. Boil down for 30 more minutes on low heat. (Taste the soup then you can add more sugar or chilli powder if you’d like to)

9. Add the chopped onion and spring onion. Then boil for another 20minutes on low heat.

10. It’s finished! Enjoy your Kimchi Galbi Jjim :-)


  • More fermented kimchi gives better taste.
  • If the soup is too sour, add more sugar.
  • You can control the spicyness by amount of chilli powder.
  • You can make cuts on the ribs so that helps the ribs are cooked through and have good taste all around. (use scissors.)



Quick Korean*


Galbi[갈비]= Rib

I hope you enjoyed this recipe! If you have a request for a korean recipe,
please leave it in the comments below!

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About Chloe

I'm from Korea. I love my people, culture and food.

3 Responses to “Korean Kimchi Pork Ribs [Kimchi Galbi Jjim]”

  1. LOL!

    The camera dude at the end of the clip wuz funny! :-D

    Anyway, looks delicious!

  2. I really love this…T.T I’ve made it twice already since taught me…kkk… Thank you so much Chloe… more power to your websites..^^