Kimchi pork ribs (Deungalbi-kimchijjim)

Cut the pork back ribs between the bones into individual pieces.

Soak the ribs in cold water for about an hour, changing the water a couple of times to draw out the excess blood. Then rinse and drain.

Bring a large pot of water to a boil and add the ribs to blanch them for 5 minutes.

After 5 minutes, drain the ribs and wash each piece under cold running water to remove any scum. Clean the pot thoroughly.

Slice a large onion and spread the slices on the bottom of the large, clean pot.

In a large bowl, combine the blanched pork ribs with soy sauce, hot pepper flakes, gochujang, rice syrup, black pepper, sesame oil, minced garlic, and minced ginger. Mix well.

Place the seasoned ribs on top of the onions in the pot.

Cover the ribs completely with the whole-head sour kimchi, like a blanket. Cut off the tough stem part with scissors if needed.

Add 5 cups of water to the pot, rinsing out the seasoning bowl to get all the flavors.

Cover the pot, bring it to a boil, and cook over medium-high heat for 1 hour until the pork is tender.

After 1 hour, open the lid and add 2 more cups of water.

Cut green onions into 2-inch lengths and add them to the pot.

Cover and cook for another 10 minutes over medium heat.

Transfer the kimchi pork ribs to a large serving dish. Pour some of the delicious broth over it.

Serve hot with freshly made rice. Use kitchen scissors to cut the kimchi into bite-sized pieces at the table for easier eating.