Tender Braised Pork Ribs (Denggalbi Jjim)
A Special Meal for My Daughter: Soft and Flavorful Braised Pork Ribs
This recipe for Denggalbi Jjim (braised pork ribs) is a family favorite, boasting tender meat and a rich, savory-sweet flavor. Specially crafted to be not too spicy, it’s perfect for children while still delivering deep taste. The subtle sweetness and chewy tteokbokki noodles (bunmoza) create an unforgettable culinary experience. Prepare this dish for a special occasion, a housewarming party, or simply to show your love to your dear daughter!
Main Ingredients- 1kg Pork Spareribs
- 2 packs Bunmoza (tapioca flour noodles, approx. 200-250g)
- 1 handful Whole Garlic Cloves (about 10-15 cloves)
- 1/2 Large Leek
- 1 Red Chili Pepper (or 1 Korean green chili pepper)
- 5 Dried Jujubes (Dates)
- 1 handful Dried Apple Slices (or 1/4 fresh apple, sliced with peel)
Cooking Instructions
Step 1
Soak the pork ribs in cold water for about 30 minutes to remove any blood. This step is crucial for a clean flavor without gamey odors. In a pot, add enough water to cover the ribs, along with the 6 dried Vietnamese chili peppers. Bring to a boil and parboil the ribs for 5 minutes. Drain the ribs and rinse them thoroughly under cold running water to remove any impurities. Set aside to drain.
Step 2
In a separate pot, bring water to a boil and add 1 tablespoon of vinegar. Cook the bunmoza for about 5-7 minutes until they become translucent and tender. Once cooked, rinse them under cold water to prevent them from sticking together.
Step 3
In a thick-bottomed pot or a deep pan, combine the parboiled ribs, 1 cup of soy sauce, 1 cup of mirin, 5 dried jujubes, and 1 handful of dried apple slices (or fresh apple slices). Bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 20-30 minutes, allowing the sauce to penetrate the ribs. Stir occasionally to ensure even coating.
Step 4
Once the sauce has reduced slightly, add the whole garlic cloves, 2 tablespoons of rice syrup, and the boiled bunmoza. Continue to simmer for another 10-15 minutes. The garlic will soften and add a sweet aroma, while the rice syrup will give the dish a glossy finish and a mild sweetness. Ensure the bunmoza absorbs the rich flavors.
Step 5
Finally, add the diagonally sliced red chili pepper, the roughly chopped leek, 1 tablespoon of sesame oil, and a pinch of toasted sesame seeds. Stir gently to combine and let it simmer for a final minute. The red chili adds color, and the leek contributes a fresh, aromatic note, enhancing the overall flavor profile. Your tender and delicious Denggalbi Jjim is ready to be served!
