Crispy & Sweet Spicy Pork Ribs (Deunggalbi Gangjeong)
A Restaurant-Worthy Dish! Deliciously Sweet and Spicy Pork Ribs
Main Ingredients- 1kg Pork ribs (approx. 2.2 lbs)
- 2 cups Tteokbokki rice cakes (approx. 300g)
Pork Ribs Marinade- 1 Tbsp minced garlic
- 1 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Cheongju (rice wine) or Mirin
- 1 tsp salt
- A pinch of black pepper
Sweet & Spicy Gangjeong Sauce- 3 Tbsp Jin Ganjang (soy sauce)
- 1 Tbsp sugar
- 2 Tbsp Cheongju (rice wine) or Mirin
- 1 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 1 tsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 dried red chilies (or use Cheongyang peppers or bird’s eye chilies for extra heat)
- 1 Tbsp minced garlic
- 1 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Cheongju (rice wine) or Mirin
- 1 tsp salt
- A pinch of black pepper
Sweet & Spicy Gangjeong Sauce- 3 Tbsp Jin Ganjang (soy sauce)
- 1 Tbsp sugar
- 2 Tbsp Cheongju (rice wine) or Mirin
- 1 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 1 tsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 dried red chilies (or use Cheongyang peppers or bird’s eye chilies for extra heat)
Cooking Instructions
Step 1
First, let’s prepare the sweet and spicy Gangjeong sauce. In a bowl, combine all the ingredients listed under ‘Sweet & Spicy Gangjeong Sauce’. Stir well until the sugar is dissolved. For a deeper flavor, it’s best to make this sauce the day before and let it rest in the refrigerator. If you enjoy a spicier kick, you can add finely chopped Cheongyang peppers or bird’s eye chilies instead of dried red chilies. If you’d like to make a non-spicy soy sauce-based Gangjeong that even children can enjoy, simply omit the gochugaru.
Step 2
Now, let’s marinate the pork ribs to remove any gamey odors and add flavor. Rinse the ribs under running water and pat them completely dry with paper towels. Place the dried ribs in a bowl and add the ‘Pork Ribs Marinade’ ingredients: minced garlic, ginger syrup, Cheongju, salt, and pepper. Gently mix everything together with your hands, ensuring each piece is coated. This marination step not only tenderizes the meat but also enhances its flavor and prepares it for a delicious cooking process.
Step 3
The final texture of the ribs will depend on your cooking method. If you prefer a crispy exterior, coat the marinated ribs with a mixture of cornstarch and frying powder. Then, deep-fry them in oil at 170°C (340°F) for two rounds. After frying, toss the ribs thoroughly in the prepared sauce for a crispy, yet tender, Gangjeong. For a lighter and simpler approach, try using an air fryer, as I’ll demonstrate today. This method uses less oil, making it a healthier option.
Step 4
We’ll be using an air fryer to cook the ribs. Line the air fryer basket with parchment paper and arrange the marinated ribs in a single layer, avoiding overcrowding. Cook at 190°C (375°F) for 30 to 40 minutes. You can achieve similar results using a conventional oven at the same temperature. I cooked mine for a total of 40 minutes: 20 minutes without preheating, then flipped them and cooked for another 20 minutes. For the first 20 minutes, I used parchment paper to ensure even heat distribution. Before flipping, I removed the parchment paper to allow the ribs’ surface to brown nicely. After flipping, ensure the other side is also cooked through and golden.
Step 5
When the ribs are almost done cooking, about 5 minutes before they’re ready, add the tteokbokki rice cakes (which have been soaked in water for about 10 minutes) to the air fryer basket. Cooking the rice cakes alongside the ribs gives them a slightly chewy yet soft texture, creating a wonderful combination with the ribs. You can also add mushrooms or your favorite vegetables (like bell peppers or onions) to the air fryer for a different flavor profile. Feel free to customize!
Step 6
Finally, let’s glaze the cooked ribs and rice cakes in the sauce for a beautiful sheen. Heat the prepared Gangjeong sauce in a pan over medium heat until it starts to bubble. Reduce the heat to low. Add the air-fried ribs and rice cakes to the pan and toss them quickly to coat evenly with the sauce. Be careful not to burn the sauce. Stir until the ribs and cakes are nicely coated and glossy. This results in a restaurant-quality Deunggalbi Gangjeong that looks and tastes amazing! Serve immediately while warm for the best experience.
