Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
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
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT