Tender and Flavorful Braised Pork Ribs (Dwaeji Galbi Jjim) for the Whole Family
Tender and Flavorful Braised Pork Ribs (Dwaeji Galbi Jjim) for the Whole Family
The Perfect Recipe for Chuseok: A Special Holiday Dish – Braised Pork Ribs
Chuseok is a holiday where we give thanks for the year’s harvest and share food with our loved ones. Among the many delicious dishes, braised pork ribs (Dwaeji Galbi Jjim) is a representative meat dish perfect for family gatherings. Its tender and savory flavor makes it easy for everyone, from children to elders, to enjoy. Cooked with a variety of vegetables, it’s also packed with nutrients, making this braised pork ribs a special addition to your Chuseok feast, creating a warm and memorable dining experience for your family.
Main Ingredients- 1.2kg Pork ribs
- 1/2 Onion
- 3 Small potatoes
- 1/2 Carrot
- 2 Green onions (scallions)
- 1 Red chili pepper
- 2 Cups Water
Soaking Pork Ribs to Remove Blood- 2 Tbsp Sugar
Flavorful Braising Sauce (Measurements: Tablespoons, Measuring Cups)- 80ml Pear and Bellflower Root Drink (1 pack)
- 120ml Soy sauce
- 3 Tbsp Brown sugar (or white sugar)
- 2 Tbsp Mirin (rice wine)
- 0.5 Tbsp Minced ginger
- 2 Tbsp Minced garlic
- 2 Tbsp Sugar
Flavorful Braising Sauce (Measurements: Tablespoons, Measuring Cups)- 80ml Pear and Bellflower Root Drink (1 pack)
- 120ml Soy sauce
- 3 Tbsp Brown sugar (or white sugar)
- 2 Tbsp Mirin (rice wine)
- 0.5 Tbsp Minced ginger
- 2 Tbsp Minced garlic
Cooking Instructions
Step 1
First, to ensure freshness and remove any gamey odors, it’s important to soak the pork ribs to remove blood. Place the pork ribs in a bowl and submerge them in cold water for about 2 hours. Especially in warmer weather, adding 2 tablespoons of sugar to the soaking water helps remove blood more quickly and effectively. Change the water periodically during this process.
Step 2
Now, we’ll parboil the pork ribs to remove impurities. In a deep pot, add enough water to cover the ribs. If you have green parts of a green onion, add them to the water. Bring the water to a rolling boil. Once boiling, add the prepared pork ribs and boil for about 5 minutes. After boiling, rinse the ribs thoroughly under cold running water to remove any remaining scum. Then, transfer the parboiled ribs to the pot where you’ll be braising them. (I’m using a pressure cooker for a faster and more tender result!)
Step 3
Next, let’s prepare the vegetables for the braised pork ribs. Peel the potatoes. If they are small, you can leave them whole. If they are large, cut them into 2-4 bite-sized pieces. Slice the onion and carrot into similar-sized pieces. (While whole garlic cloves are shown in the picture, you can use them instead of minced garlic if you don’t have any.)
Step 4
Cut the green onions into 4-5cm lengths. Slice the red chili pepper diagonally for a visually appealing garnish.
Step 5
Now, it’s time to make the special braising sauce that will give the Dwaeji Galbi Jjim its signature flavor! In a bowl, pour in 80ml of pear and bellflower root drink (1 pack) and 120ml of soy sauce. For a deeper, richer color, add 3 tablespoons of brown sugar. (You can also use white or yellow sugar.) Next, add 2 tablespoons of mirin, 0.5 tablespoon of minced ginger, and 2 tablespoons of minced garlic. Stir everything together until well combined to complete the sauce.
Step 6
Pour the prepared sauce over the pork ribs in the pot. Gently massage the ribs with your hands to ensure the sauce coats them evenly. Then, add the sliced potatoes, onions, and carrots. Gently mix everything again to ensure the vegetables are also well coated with the sauce.
Step 7
Once the pork ribs and vegetables are in the pressure cooker, carefully pour 2 cups of water around the edges. This amount of water is usually sufficient to keep the ingredients moist and tender during cooking.
Step 8
Securely close the pressure cooker lid and heat over high heat. Once the pressure indicator starts to whistle, reduce the heat to medium and cook for about 12-15 minutes. This will make the meat incredibly tender. Let the pressure cooker release its steam naturally for about 20 minutes; this resting period allows the flavors to meld further.
Step 9
When the steam has completely escaped and it’s safe to open the lid, add the sliced green onions and red chili peppers. Simmer for another 5 minutes. Finally, serve the braised pork ribs generously in a warm dish, and your special Chuseok dish, Dwaeji Galbi Jjim, is ready! Enjoy!
