Place pork ribs in a pot, then add cold water until the ribs are just covered. Place pot on the stove and bring to a full boil over high heat (3-5min). Let boil for an additional 5 minutes uncovered.
Turn off the heat, drain all the water and rinse pork ribs under cold running water, making sure to remove all the “cooked blood” (scum) off the ribs.
Using a paper towel, wipe off leftover scum from the pot.
Place the pot back on the stove over medium-high heat and add vegetable oil. Add kimchi and sugar, and stir fry until there is no longer any excess liquid (refer to image above).
Transfer ribs back into the pot. Pour 5-6 cups of cold water to cover the pork ribs and kimchi.
Add garlic, spring onions, rice cooking wine, gochujang, soy sauce, and sugar. Bring soup to a boil over high heat, turn it down low, cover the pot with a lid and simmer for 2 hours.
Season soup with sesame oil, soy sauce, and sugar (optional).
Garnish with chopped spring onions and serve with rice. Enjoy!