COUNTRY STYLE KIMCHI RECIPES

Steps:

• Put pork ribs in a glass or plastic container just large enough to hold them in one layer (you can also use a plastic bag). Top with kimchi and kimchi liquid from jar. If your kimchi isn’t particularly juicy—ours wasn’t—stir 2 tablespoons of water into the kimchi in your measuring cup before topping the ribs. Set aside for 1/2 hour to marinate.
• Remove ribs from kimchi and season lightly with salt and generously with pepper. Add olive oil to Instant Pot and set to sauté. When oil is hot, lightly brown ribs on all sides. Transfer ribs to plate and add onion to the pot. Sauté, stirring frequently, until slightly softened, about 2 minutes.
• Turn off Instant pot and add water. Scrape up any browned bits with a wooden spoon, then return ribs to the pot, along with any accumulated juices. Top with reserved kimchi and kimchi liquid.
• Put Instant Pot lid in place, making sure valve is set to seal, and cook, using the Meat Stew setting, which will cook the ribs for 35 minutes once the pot reaches pressure.
• When the cycle is done and the Instant Pot shuts off, let it sit for 10 minutes, then using an oven mitt, carefully turn the steam release handle. When the float valve drops down, remove the lid.
• Carefully remove the ribs from the pot—at this point, they are happy to fall apart. Spoon kimchi onto two plates, then top with the ribs. Serve.

Steps:

• If using a large cut of meat, cut into manageable size and thin out with a meat tenderizer or back end of a knife. Remove any large fatty pieces and connective tissues. On the front and back of pork pieces, rub on some salt and pepper with other seasonings if available. Curry, cayenne, and garlic powder will work too. Working one piece of meat at a time, coat in the flour mixture, beaten egg mixture, and again flour. Add enough oil to cover half the meat in a pan or skillet at medium heat. Drop in a few sprinkles of flour to make sure it's hot enough. Cook meat until edges turn golden brown, no more than 5, 6 minutes per each side. Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked. After all meat is fried, sprinkle some flour evenly over the grease and keep at low heat. Using a whisk, mix flour with grease creating a brown paste-like consistency. Keep cooking until it reaches a deep golden brown color. Next whisk in the milk and cook to thicken until it becomes thick gravy. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned with salt and pepper. In another pan, saute chopped kimchi with liquid, sugar, sesame oil, and minced garlic until soft and tender, 10 minutes. Combine your pork steaks with gravy, kimchi, and rice. Enjoy!