Soy-Braised Pork Back Ribs (Deung-galbi-jjim)
A golden recipe for soy-braised pork back ribs worthy of any dinner table! The ribs are soaked, blanched with aromatics to remove any funk, then braised in a soy, plum-extract, and corn-syrup sauce until tender and glossy — a standout main dish.
Ingredients
Main
- Pork back ribs600 g
- Bay leavesa little (for blanching)
- Whole peppercornsa little (for blanching)
- Garlic cloves5 cloves
- Shredded green oniona little (optional)
- Chivesa little (garnish)
- Sesame seedsa little (garnish)
Sauce
- Water350 ml
- Sugar2 tbsp
- Soy sauce4 tbsp
- Plum extract1 tbsp
- Corn syrup2 tbsp
- Cooking wine2 tbsp
- Sesame oil1 tbsp
- Minced garlic2 tbsp
Directions
- 1
Prepare 600 g of pork back ribs.
- 2
Soak the cut ribs in clean water to draw out the blood.
- 3
Add bay leaves and whole peppercorns to boiling water and blanch the ribs once.
- 4
Rinse the blanched ribs in clean water to remove any scum, then place them in a wok or pot.
- 5
Mix 350 ml water with 2 tbsp sugar, 4 tbsp soy sauce, 1 tbsp plum extract, 2 tbsp corn syrup, 2 tbsp cooking wine, 1 tbsp sesame oil, and 2 tbsp minced garlic to make the sauce.
- 6
Pour the prepared sauce over the ribs in the wok.
- 7
Add a little shredded green onion (optional) and 5 whole garlic cloves.
- 8
Boil over high heat for about 30 minutes; once the sauce gets shallow, lower to medium-low and reduce slowly.
- 9
Plate, sprinkle generously with chives and sesame seeds, and serve.
Tips
Soaking out the blood and blanching the ribs with bay leaf and peppercorns removes any off-smell. Boil over high heat, then lower to medium-low once the sauce gets shallow so it glazes without burning.