Spicy braised pork ribs (Maeun dwaeji galbi jjim)
Blanch pork ribs, then braise in a gochujang sauce with potatoes and onion.
- Cuisine
- Korean
- Prep
- 20 min
- Cook
- 65 min
Scale the recipe
Ingredients
- Bone-in pork ribs for braising Raw ribs with large pieces of fat and bone dust removed, weighed after blotting dry
- 500 g
- Potato Peeled
- 120 g
- Onion Peeled
- 80 g
- Large green onion
- 30 g
Seasonings
- Water for braising
- 3 C
- Korean brewed soy sauce (jin-ganjang)
- 30 g
- Korean red pepper paste (gochujang)
- 32 g
- Korean red pepper flakes (gochugaru)
- 12 g
- Minced garlic
- 12 g
- Sugar
- 15 g
- Toasted sesame oil
- 5 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Trim the ribs
Remove large pieces of fat and wipe off bone dust with a paper towel. Weigh out 500 g after blotting. Wash your hands and tools that touched raw meat.
-
Cut the vegetables
Cut the potato 120 g into pieces about 3 cm across and the onion 80 g into 2–3 cm pieces. Slice the green onion 30 g thickly on the diagonal and reserve.
-
Mix the braising sauce
Combine soy sauce 30 g, gochujang 32 g, red pepper flakes 12 g, minced garlic 12 g and sugar 15 g. Stir until the paste has no lumps.
-
Blanch the pork ribs
Bring enough separate water to cover the ribs to a boil in a large pot. Add the ribs. Once it returns to a boil, blanch them for 6–7 minutes to firm up the surface.
-
Discard the blanching water
Lift the ribs into a clean bowl with tongs. Discard the blanching water and wash the scum off the pot.
-
Start braising the ribs
Put the ribs, red sauce and braising water 3 C in the clean pot. Stir the sauce into the water and bring to a boil over high heat.
-
Cover and simmer
Reduce to medium-low and cover. Simmer for about 35 minutes, turning the ribs once and checking that the bottom does not dry out.
-
Add potato and onion
Add the potato and onion and spoon the liquid over them. Cover and cook for 12–15 minutes, until a chopstick slides easily into the potato.
-
Check for doneness and tenderness
Insert a thermometer sideways into the thickest rib meat, avoiding bone. Continue cooking until the center stays at or above 75°C for 1 minute and a chopstick goes in easily.
-
Add green onion and reduce
Uncover and add the green onion. Cook over medium heat for 3–5 minutes, basting the ribs until the sauce lightly coats a spatula.
-
Finish with sesame oil
Turn off the heat and stir in the sesame oil 5 g. Plate the ribs and potatoes. Divide leftovers among shallow containers and refrigerate immediately.
