Tender and Savory Braised Pork Ribs (Dwaeji Galbi Jjim) – Perfect Recipe
How to Make Delicious Braised Pork Ribs
We’ll show you how to cook domestic pork ribs to perfection, ensuring they are tender, flavorful, and free of any gamey odor. This recipe guarantees a delightful dish that your family will love.
Main Ingredients- Pork ribs 1.5kg (use fresh domestic ribs for best results)
- Scallions 2 stalks (cut into large pieces for aroma)
- Carrot 1 (cut into bite-sized pieces for color and texture)
- Shiitake mushrooms 6 (soaked and trimmed)
Braising Sauce- Soy sauce 1/2 cup (use a standard paper cup for measurement; a mix of Korean soup soy sauce and regular soy sauce is fine)
- Mirin or cooking wine 1/2 cup
- Soju or rice wine 1/2 cup (helps tenderize and remove odor)
- Bay leaves 4
- Corn syrup or honey 4 tsp (for shine and sweetness)
- Plum extract or syrup 3 Tbsp (for a sweet and tangy flavor)
- Pear juice 1/2 cup (adds natural sweetness and tenderness)
- Onion juice 1/2 cup (for natural sweetness and umami)
- Whole peppercorns 1 tsp (freshly ground for better aroma)
- Dried red chilies (peperoncino) 6 (or dried red chilies, to help remove odor with a hint of spice)
- Sesame oil 1 Tbsp (for finishing aroma)
- Soy sauce 1/2 cup (use a standard paper cup for measurement; a mix of Korean soup soy sauce and regular soy sauce is fine)
- Mirin or cooking wine 1/2 cup
- Soju or rice wine 1/2 cup (helps tenderize and remove odor)
- Bay leaves 4
- Corn syrup or honey 4 tsp (for shine and sweetness)
- Plum extract or syrup 3 Tbsp (for a sweet and tangy flavor)
- Pear juice 1/2 cup (adds natural sweetness and tenderness)
- Onion juice 1/2 cup (for natural sweetness and umami)
- Whole peppercorns 1 tsp (freshly ground for better aroma)
- Dried red chilies (peperoncino) 6 (or dried red chilies, to help remove odor with a hint of spice)
- Sesame oil 1 Tbsp (for finishing aroma)
Cooking Instructions
Step 1
Rinse the pork ribs under cold running water for about 30 minutes to remove all blood. Removing the blood is crucial for a clean taste and to prevent any gamey odor. After draining, rinse the ribs again and pat them thoroughly dry. In a separate bowl, mix all the braising sauce ingredients. Pour the sauce over the dried pork ribs, ensuring they are well coated, and let them marinate for 30 minutes.
Step 2
Add 2 generous tablespoons of minced fresh ginger to the marinade. Ginger is key to effectively neutralizing any pork odor and adding a deep, aromatic flavor. Ensure the ginger is finely minced for the best results.
Step 3
For a touch of heat and to further enhance the flavor and eliminate any gamey smell, add about 5-6 dried red chilies (peperoncino), crushed, or dried red chilies with seeds removed. Adjust the quantity according to your preference. This spicy element complements the richness of the pork.
Step 4
Grind 1 tsp of whole peppercorns fresh for maximum aroma. Combine this with the soju, mirin, corn syrup, soy sauce, sesame oil, plum extract, pear juice, and onion juice. Stir all the sauce ingredients thoroughly until well combined. Evenly distributed seasoning is essential for the ribs to absorb the flavors properly.
Step 5
Place the marinated pork ribs into a pressure cooker. Bring to a simmer over medium heat for 10 minutes. Once the pressure cooker starts to steam, reduce the heat to low and continue cooking for another 15 minutes. Turn off the heat and let the pressure release naturally before opening the lid. This method ensures the pork ribs are incredibly tender and infused with flavor. For added texture and color, you can add the prepared scallions, carrots, and shiitake mushrooms during the last few minutes of cooking or serve them alongside.
