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Pork and Kimchi Stew (Kimchi Jjigae)
Bone-in baby back ribs provided meaty flavor and, when cut into individual ribs, tenderized quickly in the simmering broth. We gave the stew layers of heat by combining the Korean chili paste gochujang with the juice from the drained kimchi. If you can find sliced dried shiitake mushrooms, use them in place of whole to skip slicing. We liked this soup as a starter, but with a bowl of steamed white rice, it becomes a complete meal.
cup boiling water, plus 5 cups cold water
ounce dried shiitake mushrooms
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