1. In a small saucepan, combine 1/2 cup of the water and brown sugar. Bring to a simmer and cook, stirring occasionally, until sugar dissolves. Add miso, cayenne, and soy sauce, and continue simmering until mixture has the consistency of thick barbecue sauce, about 8 to 10 minutes. Remove from heat and set aside. Reserve 2 tablespoons and let remaining sauce cool to roomtemperature, then store for another use in an airtight container, refrigerated.

2. In a large pot cook the ribs over medium-low heat for 5 to 8 minutes, stirring occasionally, to lightly brown the meat and render a bit of the fat. Add oil, then add onion and cook, stirring frequently, until the onion is softened, about 4 minutes. Add garlic and continue cooking, stirring frequently, until garlic is fragrant, about 1 minute.

3. Add kimchi, kimchi juice, 3 cups of the water, and the 2 tablespoons reserved miso sauce, stirring to mix well. Raise heat to medium high, bring to a boil, then reduce to a simmer and continue cooking, uncovered, until pork is tender, 35 to 40 minutes.

4. Add tofu, scallions, zucchini, and mushrooms. If liquid has boiled off, add up to 1 cup water to submerge the vegetables. Simmer until vegetables are tender and tofu is heated through, about 5 minutes. To serve, ladle into bowls and top with bean sprouts, if desired.

Source: Hannaford fresh Magazine, January - February 2012