Addictively Spicy Braised Pork Ribs (Maeun Deunggalbijjim)
Addictively Spicy Braised Pork Ribs (Maeun Deunggalbijjim)
For You, Who Needs a Little Spice! Spicy Braised Pork Ribs~
For the working mom overcoming Monday blues and for you, Dad? Ha! To help you conquer Monday! This is a spicy braised pork rib dish that isn’t overwhelmingly hot but has a subtle, addictive spiciness. It’s the best way to beat the Monday blues!
Ingredients- Pork ribs 2 racks
- Onion 1/2
- Bay leaves 2 small
- Soju 1/2 bottle
- Mirin (rice wine) 5 Tbsp
- Minced ginger 1 Tbsp (optional)
- Green onion 1 stalk
- King oyster mushrooms 2
- Cheongyang peppers 2
Seasoning- Soy sauce 7-8 Tbsp
- Coarse gochugaru (Korean chili flakes) 2 Tbsp (heaping)
- Fine gochugaru 1 Tbsp (use coarse if fine is unavailable)
- Black pepper 5 quick shakes
- Oligosaccharide (or corn syrup) 2 Tbsp
- Minced garlic 1 Tbsp (heaping)
- Gochugaru oil (chili oil) 2 Tbsp
- Soy sauce 7-8 Tbsp
- Coarse gochugaru (Korean chili flakes) 2 Tbsp (heaping)
- Fine gochugaru 1 Tbsp (use coarse if fine is unavailable)
- Black pepper 5 quick shakes
- Oligosaccharide (or corn syrup) 2 Tbsp
- Minced garlic 1 Tbsp (heaping)
- Gochugaru oil (chili oil) 2 Tbsp
Cooking Instructions
Step 1
For how to prepare the pork ribs, please refer to the soy sauce braised pork rib recipe. (Tip: To remove any gamey smell from the ribs, dissolving 1 Tbsp of soybean paste in water and soaking the ribs briefly is a good method.)
Step 2
Wash the pork ribs thoroughly under running water. You can separate them into individual ribs before blanching or blanch them whole. Blanch in boiling water for about 3 minutes to remove impurities.
Step 3
Add the blanched ribs, roughly chopped onion (1/2), bay leaves (2), soju (1/2 bottle), mirin (5 Tbsp), and minced ginger (1 Tbsp, optional). Pour in enough water to cover the ribs and braise until tender. In a regular pot, simmer over medium-low heat for about 30 minutes. If using a pressure cooker, cook until it whistles and then reduce heat for 10 minutes. They will be very tender! (Tip: This method makes the ribs incredibly tender.)
Step 4
Once the ribs are tender, cut them into bite-sized pieces. Add 7 Tbsp of soy sauce and 1 Tbsp of minced garlic to the ribs and mix well to marinate.
Step 5
Now, add all the remaining seasoning ingredients. Add the coarse gochugaru (2 Tbsp), fine gochugaru (1 Tbsp), black pepper (5 shakes), oligosaccharide (2 Tbsp), and gochugaru oil (2 Tbsp) all at once.
Step 6
Cut the green onion into 5cm lengths and then cut them in half lengthwise. Cut the Cheongyang peppers in half as well. (Tip: Cutting them into larger pieces prevents them from becoming mushy and keeps the sauce from becoming cloudy.)
Step 7
Add the marinated ribs to the simmering braising pot. Be careful not to stir too frequently, as this can cause the meat to break apart or the vegetables to become too soft and mushy, resulting in a less pleasant texture.
Step 8
Slice the king oyster mushrooms.
Step 9
Add the sliced king oyster mushrooms to the pot as well.
Step 10
Once all the ingredients have melded together and the sauce has thickened slightly, serve hot and enjoy! This dish is perfect as a side for rice or as a tasty appetizer with drinks!
