Braised Pork Ribs (Dwaeji-galbijjim)
Pork ribs braised tender in a sweet, savory all-purpose sauce. A foolproof Baek Jong-won-style recipe even beginners can pull off.
Ingredients
Main
- Pork ribs1.2kg
- Potatoes2
- Carrot1/2
- Korean radish1 chunk (5cm)
- Onion1
- King oyster mushrooms2
- Green onion3 stalks
- Cheongyang chili3
- Water (for braising)500ml
All-purpose Sauce
- Soy sauce2 cups
- Water2 cups
- Cooking wine1 cup
- Sugar1 cup
- Minced garlic1/2 cup
- Chopped green onion1 cup
- Sesame oil1/3 cup
- Dried shiitake1/2 cup
- Ginger powder1 spoon
- Black pepper1/2 spoon
Directions
- 1
Rinse the ribs, then soak in cold water to draw out the blood, changing the water now and then over half a day to a day.
- 2
Combine all the sauce ingredients to make the all-purpose braising sauce.
- 3
Pour the sauce over the drained ribs until they're just barely submerged.
- 4
Add 500ml of water to allow for the long braise, and simmer over medium heat, skimming off the foam as it forms.
- 5
While the ribs simmer, prep the vegetables. Round off the edges of the carrot, radish, and potato; cut the rest to about the size of the meat.
- 6
After braising about 40 minutes, add the radish first and cook until it turns soft.
- 7
Once the radish is done, add the potato, carrot, onion, and mushrooms and keep braising. Add a little water if the liquid runs low.
- 8
When the carrot and potato are tender, add the green onion and chili and braise just briefly so they keep their color. Done.
Tips
Soaking out the blood well keeps it clean and free of off-flavors. Make extra sauce — it works as an all-purpose marinade for other meat dishes.