흑당생강차 1 TS, 등갈비 1kg, 통후추 10알, 월계수잎 5장. 양파, 대파, 간장 1 TS, 고추장 1 TS, 고춧가루 1 TS, 매실액1 TS, 마늘 1 TS, 김치는 반포기정도, 다시마물 800ml-1000ml
1 TS black sugar ginger tea, 1kg ribs, 10 black peppercorns, 5 laurel leaves, onion and arge green onion, 1 TS soy sauce, 1 TS red chili pepper paste, 1 TS, dried red pepper powder, 1 TS green, plum syrup, 1 TS ground garlic, half head of kimchi, 800ml-1000ml of kelp stock

1. 등갈비 1kg은 핏물을 빼고 냄비에 물을 넣어 통후추 10알, 월계수잎 5장. 양파, 대파와 함께 30-40분 삶아 준다.
Soak 1kg ribs in the water and remove some blood. Boil a pot of water to cook them with 10 black peppercorns, 5 laurel leaves, onion and arge green onion for 30~40 minutes.

2. 간장 1스푼, 고추장 1스푼, 고춧가루 1스푼, 생강청 1스푼, 매실액 1스푼, 마늘 1스푼을 넣고 양념장을 만들고 김치찜에 넣을 양파와 대파도 썰어둔다.
Mix 1 spoon soy sauce, 1 spoon red chili pepper paste, 1 spoon dried red pepper powder, 1 spoon ginger extract, 1 spoon green plum syrup, 1 spoon ground garlic to make a marinade and cut onions and green onions.

3. 삶은 등갈비는 건져내서 2번 양념장에 버무려둔다.
Take out the boiled back ribs and dump them into a bowl and coat with the marinate in No. 2 above.

4. 김치는 반포기정도를 준비해서 양념된 등갈비에 말아준다. (김치잎이 큰 부분은 세로길이로 반을 갈라서 등갈비에 말아준다)
Prepare a half head of kimchi and roll each of seasoned back rib with a kimchi leaf. (If a kimchi leaf is too wide, tear it into half vertically before rolling the rib)

5. 냄비에 김치에 말아 둔 등갈비를 깔고 다시마물 800ml-1000ml정도 부어서 충분히 끓여준다.
Spread ribs rolled with a kimchi leaf at the bottom of a braising pot and add 800ml-1000ml of kelp stock around and boil it enough.