Spicy & Tender Braised Pork Ribs (Dwaeji Galbi Jjim)
Authentic Korean Braised Pork Ribs with a Fiery Kick from Vietnamese Chilies – A Deliciously Spicy Recipe
This Korean braised pork rib recipe is a guaranteed crowd-pleaser! Every time you make it, you’ll receive rave reviews. Perfect for any occasion!
Main Ingredients for Spicy Braised Pork Ribs
- 1.6kg Pork Ribs (thoroughly rinsed to remove blood)
- 4 large Potatoes (peeled and cut into large chunks)
- 1/2 Carrot (cut into large pieces)
- 1/2 Onion (cut into large pieces)
- 1/2 Green Onion (cut into large pieces)
- 1 King Oyster Mushroom (cut into large pieces)
- Sesame Seeds (for garnish)
Golden Ratio! Spicy Braised Pork Ribs Sauce Ingredients
- 600ml Soy Sauce for Soup (Guk-ganjang for deep umami)
- 800ml Regular Soy Sauce (Jinkanjang for rich flavor and color)
- 2 Tbsp Oyster Sauce (for enhanced savory notes)
- 60ml Mirin (or cooking sake, for tenderizing and flavor)
- 700g Sugar (adjust to your preferred sweetness)
- 70g Corn Syrup (for shine and viscosity)
- 1 Tbsp Black Pepper (for a spicy kick and aroma)
- 3 Tbsp Minced Garlic (essential for fragrance)
- 1/2 Onion (to be blended into the sauce)
- 1 packet Pear Juice (approx. 100ml, for tenderizing the meat)
- 10 Vietnamese Chilies (the star of the spice, seeds can be removed if preferred)
Secret for Removing Pork Ribs Odor
- Ginger Wine (or Soju) (for odor removal and flavor enhancement)
- 600ml Soy Sauce for Soup (Guk-ganjang for deep umami)
- 800ml Regular Soy Sauce (Jinkanjang for rich flavor and color)
- 2 Tbsp Oyster Sauce (for enhanced savory notes)
- 60ml Mirin (or cooking sake, for tenderizing and flavor)
- 700g Sugar (adjust to your preferred sweetness)
- 70g Corn Syrup (for shine and viscosity)
- 1 Tbsp Black Pepper (for a spicy kick and aroma)
- 3 Tbsp Minced Garlic (essential for fragrance)
- 1/2 Onion (to be blended into the sauce)
- 1 packet Pear Juice (approx. 100ml, for tenderizing the meat)
- 10 Vietnamese Chilies (the star of the spice, seeds can be removed if preferred)
Secret for Removing Pork Ribs Odor
- Ginger Wine (or Soju) (for odor removal and flavor enhancement)
Cooking Instructions
Step 1
Start by soaking the pork ribs in cold running water for about 30 minutes to an hour to remove any blood. Properly draining the blood is crucial for a clean-tasting galbi jjim without any gamey odors.
Step 2
In a pot, add enough water to cover the pork ribs and bring it to a boil. Once boiling, add the pork ribs and blanch them for 7-8 minutes. Adding ginger wine (or soju) during this step is excellent for removing any unpleasant smells.
Step 3
Rinse the blanched pork ribs thoroughly under cold running water to remove any impurities. Place them back into the pot, ready for the main cooking process.
Step 4
While the ribs are blanching, let’s prepare the spicy sauce. Using a blender makes this process quick and easy. For the sauce, start by preparing the 1/2 onion, 1 packet of pear juice, and 10 Vietnamese chilies that will be blended.
Step 5
Add all the sauce ingredients (soy sauce for soup, regular soy sauce, oyster sauce, mirin, sugar, corn syrup, black pepper, minced garlic, blended onion, pear juice, and Vietnamese chilies) into the blender. Blend until smooth and well combined. This creates a uniform and delicious sauce.
Step 6
Pour the blended sauce evenly over the pork ribs in the pot. Mix well to ensure every piece of rib is coated with the delicious sauce.
Step 7
Add enough water to generously cover the pork ribs. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for at least 1 hour, or until the pork ribs are very tender. Stir occasionally and ensure it doesn’t stick to the bottom.
Step 8
This step is optional but recommended for an extra spicy kick: blend 10 Vietnamese chilies with 100ml of water for about 20 seconds. The goal is to slightly chop them rather than make a smooth paste, allowing for some texture. (If you already added Vietnamese chilies in step 4, you can skip this.)
Step 9
After simmering for about 1 hour and 20 minutes, the pork ribs should be incredibly tender. For a faster cooking time, consider using a pressure cooker or the ‘steam’ function on an electric rice cooker. While the ribs are cooking, peel and cut the potatoes into large chunks. Add the prepared potatoes to the tender braised ribs.
Step 10
As the galbi jjim simmers, some fat may rise to the surface. It’s best to skim off as much of this fat as possible for a cleaner taste.
Step 11
Continue to cook for another 20 minutes after adding the potatoes, until the potatoes are tender. (If you need to set aside a portion for children or those who prefer less spice, this is the ideal time to do so.)
Step 12
If you prepared the extra spicy chili blend in step 7, add it now and stir well. This will enhance the spicy flavor profile.
Step 13
Add the large-cut king oyster mushrooms and carrots to the pot. Let them simmer together, allowing the vegetables to cook and add sweetness and flavor to the dish.
Step 14
Once the mushrooms and carrots are somewhat tender (about 4-5 minutes later), add the large-cut onion and green onions. Cook for just another 2 minutes. Cooking the vegetables briefly like this helps maintain their texture. Your delicious spicy braised pork ribs are now ready!
Step 15
Transfer the beautifully cooked spicy braised pork ribs to a serving dish or pot. Garnish generously with sesame seeds for a final touch of flavor and visual appeal. Enjoy this wonderful dish with a side of hot rice!
