The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi

Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi using 13 ingredients and 7 steps. Here is how you cook that.

I had sour kimchi sitting in my fridge, so I decided to use it to make pork kimchi.
I then came across some delicious-looking spare ribs at the supermarket I tried adding kimchi to my usual soy-sauce based spare ribs.

If you place a scum and oil-removing sheet on top of while boiling, it will remove the scum, and will significantly cut the amount of grease! For 3 people. Recipe by aragon82

Ingredients and spices that need to be Prepare to make The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi:

1. 700 grams Pork spareribs
2. 1/3 Daikon radish
3. 100 grams Kimchi
4. 2 clove Garlic
5. 1 The green portion of white leeks
6. 50 ml Soy sauce
7. 50 ml Mirin
8. 2 tsp Sugar
9. 200 ml Sake
10. 3 tsp Chicken stock granules
11. 1 Water
12. 1 Sliced red chili pepper
13. 1 Green onions or scallions

Steps to make to make The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi

1. Pre-boil the spareribs for about 10 minutes.
2. Drain in a sieve, and wash the blood and scum off of the spareribs in cold water.
3. Return the spareribs to the pot, and add daikon radish, garlic, green onion, and flavoring ingredients. Finally, add enough water to submerge the ingredients.
4. Turn on the heat and bring to a boil, and then reduce to low heat and stew for 10 minutes. It does not matter how you cut the daikon as long as they are large pieces.
5. Add kimchi while checking the flavor of the broth. Add chili pepper to taste. Stew for another 30 minutes (until the broth has half-evaporated).
6. It's done . I scattered green onions. The daikon and meat is well flavored with the broth.
7. It seems like most the people who tried this recipe out dropped boiled eggs into the broth, so I am thinking about copying that idea.

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