Braised Pork Ribs with Aged Kimchi

Wash the pork ribs thoroughly to ensure no bone fragments remain, then parboil them once.

Place the pork ribs in boiling water and add half a bottle of cola.

Parboil for 5 minutes starting from the moment it comes to a boil over high heat.

Remove the parboiled pork ribs and rinse them in cold water to wash away impurities and odors.

Place the washed pork ribs in a pot and add 1 liter of water, 1/2 cup of soy sauce, 1/3 cup of soju, 2 tbsp of sugar, and 1 tbsp of minced garlic.

Cover the pot, turn on the heat to high, and once it boils, simmer for 20 minutes.

Cut 1 stalk of green onion into large pieces and slice 2 Cheongyang chili peppers.

In a bowl, mix 1 heaping tbsp of red chili powder, 1 level tbsp of sugar, 1/2 tbsp of minced garlic, 1/2 tbsp of anchovy fish sauce, and 1 tbsp of cooking oil to make the kimchi seasoning.

Spread out the aged kimchi and evenly apply the prepared seasoning to the inside and surface.

Place the seasoned half-head of aged kimchi on top of the pork ribs that have been simmering for 20 minutes.

Rinse the seasoning bowl with water and pour it into the pot, then cover and reduce to low heat to simmer for 40 minutes.

After 40 minutes, add the sliced green onion, 1 tbsp of perilla oil, and three pinches of black pepper.

Cover and simmer for another 20 minutes.

Open the lid, sprinkle with 1/2 tbsp of sesame seeds, and finish.