Tender and Savory Braised Pork Ribs (Dwaeji Galbi Jjim)
Authentic Korean Braised Pork Ribs Recipe: Mastering the Marinade
Let’s create incredibly tender and flavorful braised pork ribs at home. This recipe guarantees a delicious and satisfying meal perfect for any occasion.
Main Ingredients
- 1kg Pork ribs (trimmed and prepared)
Vegetables
- 1/2 Carrot (approx. 100g)
- 1 King oyster mushroom
- 1/2 Scallion (green onion)
Sauce Ingredients
- 150cc Soy sauce for stew (or regular soy sauce)
- 50cc Corn syrup (or rice syrup)
- 1 Tbsp Minced garlic (approx. 15g)
- 1 tsp Black pepper
- 3 Tbsp Mirin (or cooking wine/soju)
- 1/2 Carrot (approx. 100g)
- 1 King oyster mushroom
- 1/2 Scallion (green onion)
Sauce Ingredients
- 150cc Soy sauce for stew (or regular soy sauce)
- 50cc Corn syrup (or rice syrup)
- 1 Tbsp Minced garlic (approx. 15g)
- 1 tsp Black pepper
- 3 Tbsp Mirin (or cooking wine/soju)
Cooking Instructions
Step 1
Prepare 1kg of pork ribs. Soak them in cold running water for about 1 hour to remove blood and impurities. This step is crucial for a clean taste. Change the water once or twice if possible.
Step 2
Cut the carrot into bite-sized pieces, rounding off the corners for a better presentation. Slice the king oyster mushrooms to a similar size. Chop the scallion into large pieces, which will be used both in the braising liquid and as a garnish.
Step 3
First Boiling: Place the soaked pork ribs in a pot. Add one piece of the chopped scallion (from the amount prepared earlier). Cover the pot and boil over high heat for about 15 minutes. This initial boil helps to remove any gamey odors.
Step 4
Observe the scum and fat that rise to the surface during boiling. Discard all the water from this first boil. Rinse the ribs thoroughly under cold running water to remove any remaining impurities and excess fat.
Step 5
Rinsing the ribs thoroughly after the first boil is key to achieving a clean and delicate flavor in your braised pork ribs. This step lays the foundation for a delicious dish.
Step 6
Second Boiling: Return the clean ribs to the pot. Add 400cc of water. Bring to a boil over high heat for 10 minutes, then reduce the heat to medium and simmer for 30 minutes. This process will tenderize the meat.
Step 7
Prepare the braising sauce. In a bowl, combine 150cc soy sauce for stew, 50cc corn syrup, 1 tablespoon minced garlic, 1 teaspoon black pepper, and 3 tablespoons mirin. Mix well. (Tip: For an even richer flavor, consider making your own seasoned soy sauce by simmering grilled onions and scallions with soy sauce, water, sugar, and mirin in a 2:1:1:1 ratio, then cooling it.)
Step 8
After the second boiling, add the sliced king oyster mushrooms and carrots to the pot with the ribs. Cooking the vegetables with the ribs will infuse them with flavor and add a pleasant texture to the dish.
Step 9
Pour the prepared braising sauce over the ribs and vegetables. Stir gently to coat everything evenly. Cover the pot and simmer over high heat for 10 minutes, then reduce the heat to low and cook for another 15 minutes. The sauce will thicken and deeply penetrate the meat.
Step 10
Cover the pot and continue to cook on low heat for about 15 more minutes. This final stage ensures the meat is incredibly tender and the sauce is perfectly absorbed. Garnish with the remaining chopped scallions before serving for a fresh finish.
