The Meat is Fall-Apart Tender! Daikon Radish and Spareribs Simmered with Kimchi

• 700 grams Pork spareribs
• 1/3 Daikon radish
• 100 grams Kimchi
• 2 clove Garlic
• 1 The green portion of white leeks
• 50 ml Soy sauce
• 50 ml Mirin
• 2 tsp Sugar
• 200 ml Sake
• 3 tsp Chicken stock granules
• 1 Water
• 1 Sliced red chili pepper
• 1 Green onions or scallions

1. Pre-boil the spareribs for about 10 minutes.
2. Drain in a sieve, and wash the blood and scum off of the spareribs in cold water.
3. Return the spareribs to the pot, and add daikon radish, garlic, green onion, and flavoring ingredients.
4. Finally, add enough water to submerge the ingredients.
5. Turn on the heat and bring to a boil, and then reduce to low heat and stew for 10 minutes.
6. It does not matter how you cut the daikon as long as they are large pieces.
7. Add kimchi while checking the flavor of the broth.
8. Add chili pepper to taste.
9. Stew for another 30 minutes (until the broth has half-evaporated).
10. It's done .
11. I scattered green onions.
12. The daikon and meat is well flavored with the broth.
13. It seems like most the people who tried this recipe out dropped boiled eggs into the broth, so I am thinking about copying that idea.

spareribs, radish, clove garlic, portion, soy sauce, mirin, sugar, sake, chicken, water, red chili pepper, green onions

Taken from cookpad.com/us/recipes/168577-the-meat-is-fall-apart-tender-daikon-radish-and-spareribs-simmered-with-kimchi (may not work)