Spicy Pork Rib Stew (Maeun Dwaeji Galbijjim)
The Ultimate Recipe for Spicy Pork Rib Stew: A Delicious Dish That Will Make You Eat More Rice!
Galbijjim, often thought of as a dish for special occasions, is surprisingly simple to make and perfect for family meals! I recently bought a generous amount of pork ribs on sale. I decided to make a sweet soy sauce-based galbijjim for the kids and a fiery, spicy version for the adults. The tender pork ribs soaked in the spicy, savory sauce, along with the crisp vegetables, are truly addictive – guaranteed to make you devour a bowl of rice and perhaps a bottle of soju!
Main Ingredients
- Pork ribs 1.5 geun (approx. 900g)
- Radish 1/3 (approx. 200g)
- Carrot 1 (approx. 150g)
- Onion 1 (approx. 200g)
- Green onion 1 stalk (approx. 100g)
- Perilla leaves 10 sheets
Spicy Pork Rib Stew Sauce
- Spicy gochugaru (Korean chili powder) 2 Tbsp
- Regular gochugaru 2 Tbsp
- Soy sauce 6 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Sugar 1 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Minced garlic 2 Tbsp
- Buldak sauce 1 Tbsp (optional, adjust to taste)
- Spicy gochugaru (Korean chili powder) 2 Tbsp
- Regular gochugaru 2 Tbsp
- Soy sauce 6 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Sugar 1 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Minced garlic 2 Tbsp
- Buldak sauce 1 Tbsp (optional, adjust to taste)
Cooking Instructions
Step 1
I purchased a total of 1.8kg (3 geun) of pork ribs for galbijjim. Half of it was used for the kids’ soy sauce galbijjim, and the other half for the adults’ spicy version.
Step 2
Soak the pork ribs in cold water to remove any blood. Adding 1 tablespoon of sugar to the water can help with the blood removal process.
Step 3
Let the ribs soak for at least 1 hour, or until the blood is sufficiently removed. Changing the water midway can be beneficial.
Step 4
Once the blood is removed, parboil the pork ribs in boiling water with 1 tablespoon of doenjang (fermented soybean paste) and 2-3 bay leaves for about 5-7 minutes. This step is crucial for removing any gamey odor from the meat.
Step 5
Tip: If you’ve thoroughly soaked the ribs to remove the blood, you can skip the parboiling step and proceed directly to cooking. For ribs with many bones, parboiling is recommended. If they are mostly meat, blood removal might be sufficient.
Step 6
After parboiling, rinse the pork ribs thoroughly under cold water. Briefly soak them in cold water to cool them down and drain any excess liquid.
Step 7
Now, let’s prepare the spicy sauce! In a bowl, combine 2 Tbsp of spicy gochugaru, 2 Tbsp of regular gochugaru, 6 Tbsp of soy sauce, 2 Tbsp of gochujang, 1 Tbsp of sugar, 1 Tbsp of cooking wine, 2 Tbsp of minced garlic, and 1 Tbsp of Buldak sauce (optional). Mix everything well until thoroughly combined.
Step 8
For the vegetables, cut the radish into thick, bite-sized pieces (about 1.5 cm thick). Cutting them thick ensures they hold their shape and texture even after simmering.
Step 9
Place the thick slices of radish at the bottom of your pot. This prevents the ribs from sticking to the bottom and allows the radish to absorb the delicious sauce.
Step 10
Arrange the cleaned and drained pork ribs neatly on top of the radish. Pour the prepared spicy galbijjim sauce generously over the ribs.
Step 11
Rinse the bowl used for the sauce with about 1-2 cups of water and pour this liquid into the pot. The water level should be just enough to partially cover the radish.
Step 12
Chop the onion into thick slices and cut the green onion diagonally. Trim the edges of the carrot and cut it into attractive pieces.
Step 13
Add the prepared onion, carrot, and green onion on top of the pork ribs.
Step 14
Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer gently.
Step 15
During the simmering process, occasionally stir the ribs and vegetables with the sauce to prevent them from sticking to the bottom and ensure even cooking.
Step 16
Simmer for at least 40 minutes to 1 hour, or until the pork ribs are tender and the sauce has reduced to a desirable consistency. Using a pressure cooker can significantly shorten the cooking time.
Step 17
In the final step, thinly slice the perilla leaves and add them to the stew. Sprinkle generously with sesame seeds to finish. The aromatic perilla leaves complement the spiciness and enhance the overall flavor.
Step 18
Once all the ingredients are tender and the sauce has beautifully coated the ribs, your delicious spicy pork rib stew is ready! It’s a perfect main dish that goes wonderfully with rice, and also makes a fantastic appetizer or side dish with drinks.
Step 19
A dish this delicious deserves to be served right from the pot! Dipping a piece of meat generously into the sauce will make you crave a glass of soju. (This is a personal reflection.)
Step 20
Mixing the tender radish, infused with spicy sauce, with a bowl of hot rice is another delightful way to enjoy this dish. It makes for a hearty and satisfying meal.
Step 21
(This step is a duplicate of the previous one.)
