Spicy Braised Pork Ribs (Galbijjim)
Spicy Braised Pork Ribs (Galbijjim)
How to Make Delicious Spicy Pork Ribs (Dunggalbi) with Fresh Pork Ribs
Today, I’m sharing a recipe for #DunggalbiJjim, featuring deliciously spicy and savory braised pork ribs! If you’re craving some flavorful meat after a period of eating mostly garden vegetables, this recipe is perfect for you. Using fresh pork ribs, sourced within 3 days of butchering for optimal quality, this dish offers a rich and satisfying taste. We’ll start by tenderizing the ribs by parboiling them to remove any gamey odor, then braise them in a vibrant, spicy sauce. This method, especially when using a pressure cooker, significantly cuts down on cooking time, making it a convenient option for a weeknight meal or a special occasion. The meat becomes so tender it easily separates from the bone, making it a joy to eat. Let’s dive into creating this mouthwatering pork rib dish!
Rib Parboiling Ingredients- Pork spare ribs (Dunggalbi) 1kg
- Soju 1 ladleful (approx. 100ml)
- Green onions 2 stalks
- Whole peppercorns 0.5 Tbsp
- Rosemary 0.5 Tbsp (optional)
- Onion 1 (large chunks)
Spicy Sauce Ingredients- Gochugaru (Korean chili powder) 3 Tbsp
- Soy sauce 5 Tbsp
- Sugar 2 Tbsp
- Plum extract (Maesilcheong) 1 Tbsp
- Minced garlic 2 Tbsp
- Ginger powder 0.5 tsp (or 0.5 tsp minced fresh ginger)
- Gochujang (Korean chili paste) 2 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Oligodang (corn syrup) 2 Tbsp
- Water 1 cup (approx. 200ml)
- Black pepper a pinch
- Corn syrup (Mulyeot) 1 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds a pinch (for garnish)
- Gochugaru (Korean chili powder) 3 Tbsp
- Soy sauce 5 Tbsp
- Sugar 2 Tbsp
- Plum extract (Maesilcheong) 1 Tbsp
- Minced garlic 2 Tbsp
- Ginger powder 0.5 tsp (or 0.5 tsp minced fresh ginger)
- Gochujang (Korean chili paste) 2 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Oligodang (corn syrup) 2 Tbsp
- Water 1 cup (approx. 200ml)
- Black pepper a pinch
- Corn syrup (Mulyeot) 1 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds a pinch (for garnish)
Cooking Instructions
Step 1
Begin by preparing the ribs to remove excess blood. Place the pork ribs in a bowl and cover them with cold water. Add 1 tablespoon of sugar to the water; sugar helps draw out the blood. Let the ribs soak for about 1 hour.
Step 2
After soaking, drain the ribs and rinse them thoroughly under cold running water until the water runs clear. Ensure all traces of blood are removed. Gently pat them dry with paper towels.
Step 3
Now, let’s prepare the ribs for cooking. Using kitchen scissors, cut the ribs into individual portions. Pork ribs are fantastic for braising or grilling, offering a rich flavor and chewy texture from the meat attached to the bone. For easier eating and better sauce absorption, make 2-3 small slits about 1cm deep along the fleshy side of each rib bone. This helps the meat separate cleanly from the bone after cooking.
Step 4
Time to parboil the ribs. Place the prepared ribs in a pressure cooker and add enough water to cover them. Add the soju, roughly chopped green onions, onion chunks, whole peppercorns, and rosemary. Bring to a boil over high heat. Once the pressure cooker starts to whistle, reduce the heat to medium-low and cook for 5 minutes. Turn off the heat and let the pressure release naturally.
Step 5
While the ribs are parboiling, let’s make the flavorful sauce. In a bowl, combine gochugaru, soy sauce, sugar, plum extract, minced garlic, ginger powder, gochujang, cooking wine, oligodang, and a pinch of black pepper. Mix well. (Don’t forget to add the oligodang, ginger powder, and pepper, even if not pictured!) Add 1 cup of water and stir everything together until you have a smooth, well-combined sauce.
Step 6
Once the ribs have finished parboiling in the pressure cooker, rinse them again under clean running water. Pay special attention to cleaning the ends of the bones, where blood might have coagulated. Thoroughly rinsing ensures a cleaner taste without any gamey flavor. Drain the ribs well in a colander.
Step 7
Transfer the drained ribs to a wide pan. Pour about two-thirds of the prepared sauce over the ribs and toss to coat them evenly. Make sure each piece is nicely covered.
Step 8
Place the pan over medium heat and bring the sauce to a boil. Once bubbling, reduce the heat slightly and let the ribs simmer and absorb the flavors. When the ribs are almost cooked and the sauce has thickened, add the remaining sauce, 1 tablespoon of corn syrup, and 1 tablespoon of sesame oil. Increase the heat to high and cook, stirring frequently, until the sauce becomes thick, glossy, and coats the ribs beautifully. This is called ‘jolyeo jureugi’ – reducing the sauce until it’s sticky and flavorful.
Step 9
Just before serving, sprinkle toasted sesame seeds generously over the ribs. You can even bring the pan directly to the table for a rustic presentation.
Step 10
Finally, transfer the perfectly cooked spicy braised ribs to a serving dish. Garnish with extra sesame seeds if desired. Enjoy this delicious and comforting meal!
