Sweet and Savory Braised Pork Ribs (Galbijjim)
Delicious Homemade Pork Ribs (Galbijjim)
I’ve recently become very interested in cooking, so I decided to take on the challenge of making Galbijjim! This recipe is perfect for a special occasion or a delightful family meal. The sweet and savory sauce deeply infuses the tender pork ribs, creating a universally loved flavor. Follow this recipe, and you’ll achieve a magnificent Galbijjim!
Pork Ribs and Basic Ingredients
- 1kg Pork ribs
- 1/2 stalk Green onion (for garnish)
Savory Braising Sauce
- 2 Tbsp Sugar
- 1 Tbsp Cooking wine (Mirin or Cheongju)
- 8 Tbsp Soy sauce (brewing)
- 2 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- Salted pepper to taste
- 1 large Onion or 2 small onions, finely grated
- 2 Tbsp Sugar
- 1 Tbsp Cooking wine (Mirin or Cheongju)
- 8 Tbsp Soy sauce (brewing)
- 2 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- Salted pepper to taste
- 1 large Onion or 2 small onions, finely grated
Cooking Instructions
Step 1
First, it’s important to remove the blood from the pork ribs. Soak the ribs in cold water for about 30 minutes to an hour, or boil them in plain water to draw out the blood. Thoroughly removing the blood prevents any gamey odor and results in a clean-tasting Galbijjim.
Step 2
After draining the blood, place the pork ribs in boiling water and blanch them for about 3 minutes. This process removes impurities and firms up the ribs, preventing them from breaking apart during cooking. Rinse the blanched ribs thoroughly under cold water. Set them aside in a separate bowl.
Step 3
Now, let’s make the delicious Galbijjim sauce. In a bowl, combine 2 Tbsp sugar, 8 Tbsp soy sauce, 1 Tbsp cooking wine, 2 Tbsp sesame oil, 1 Tbsp minced garlic, and a pinch of pepper. (Optional: Add 1/2 tsp beef stock powder for extra umami.) Next, finely grate 1 large or 2 small onions using a blender or grater, and add the grated onion to the sauce mixture. The grated onion adds sweetness and tenderness.
Step 4
Mix the grated onion well into the sauce. If you prefer a bit of spice, finely chop 1 Korean chili pepper (Cheongyang pepper) and add it to the mixture. The chili pepper helps cut through the richness of the ribs and adds a pleasant kick. (This ingredient is optional.)
Step 5
Arrange the blanched ribs in a pot. Pour the prepared sauce evenly over the ribs. At this stage, you can also add vegetables like potatoes or carrots, cut into large pieces, for a heartier dish. I forgot to add them this time, but adding potatoes will make the Galbijjim even more satisfying as they cook tenderly alongside the ribs.
Step 6
Cover the pot with a lid and simmer over medium-low heat for about 1 hour, allowing the flavors to meld and the ribs to become tender. It’s a good idea to stir occasionally to prevent the sauce from burning and to ensure even cooking. The delicious aroma will fill your kitchen during this time.
Step 7
After about an hour of simmering, the ribs will be wonderfully tender, and the sauce will have thickened to a glossy consistency, creating a mouthwatering Galbijjim. Finally, garnish with chopped green onions for an appealing finish and enhanced flavor. Enjoy this wonderful dish with a side of warm rice!
