Tender Braised Pork Ribs (Dwaeji Galbi Jjim)
A Savory and Comforting Korean Braised Pork Ribs Dish
Experience the rich and comforting flavors of Dwaeji Galbi Jjim, a beloved Korean dish featuring tender pork ribs slow-cooked in a savory and slightly sweet sauce. This recipe breaks down the process into simple steps, perfect for both special occasions and everyday enjoyment. Get ready to impress with this deeply flavorful braised pork.
Main Ingredients
- 1kg pork ribs
- 100g glass noodles, soaked
- 1 large sweet potato
- 1/2 onion
- 1/3 carrot
- 1/2 green onion stalk
- 1 red chili pepper
- 5 cups water (approx. 1000ml)
Seasoning Sauce
- 8 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 4 Tbsp mirin (or cooking wine)
- 3 Tbsp sugar
- 2 Tbsp minced garlic
- 0.3 Tbsp ginger powder (or 1/2 tsp minced fresh ginger)
- Pinch of black pepper
- Sesame oil, to taste
- 8 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 4 Tbsp mirin (or cooking wine)
- 3 Tbsp sugar
- 2 Tbsp minced garlic
- 0.3 Tbsp ginger powder (or 1/2 tsp minced fresh ginger)
- Pinch of black pepper
- Sesame oil, to taste
Cooking Instructions
Step 1
Begin by soaking the pork ribs in cold water for about 3 hours to remove excess blood. Change the water periodically to ensure thorough blood removal. This step is crucial for a clean flavor and to eliminate any gamey smell.
Step 2
Prepare the vegetables. Peel and cut the sweet potato and carrot into large, bite-sized chunks (about 2-3 cm). For a neater presentation and to prevent breakage during cooking, round off the sharp edges of the sweet potato and carrot pieces. Slice the onion into similarly sized pieces. Cut the green onion and red chili pepper diagonally.
Step 3
Whisk together all the ingredients for the seasoning sauce in a bowl: soy sauce, oyster sauce, mirin, sugar, minced garlic, ginger powder, and black pepper. Stir until the sugar is dissolved. This aromatic sauce is the heart of the dish.
Step 4
Bring a pot of water to a boil. Carefully add the pork ribs and blanch them for about 1-2 minutes. This quick boil helps to remove any remaining impurities and excess fat from the ribs.
Step 5
Drain the blanched ribs and rinse them thoroughly under cold running water. Pay attention to rinsing between the bones to remove any small bone fragments or residue, ensuring a cleaner final dish.
Step 6
Place the cleaned pork ribs into a large pot or Dutch oven. Add 5 cups of water. Bring the liquid to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 40 minutes. This initial simmering makes the ribs tender.
Step 7
After the initial 40 minutes of simmering, add the prepared sweet potato, carrot, and onion to the pot with the ribs.
Step 8
Pour the prepared seasoning sauce over the ribs and vegetables. Gently stir to ensure everything is coated in the delicious sauce.
Step 9
Continue to braise over medium-low heat, partially covered or uncovered, for about 20-30 minutes, or until the vegetables are tender and the sauce has thickened and coated the ribs nicely. Stir occasionally to prevent sticking.
Step 10
Add the diagonally sliced green onion and the pre-soaked glass noodles to the pot. Cook for another 2-3 minutes, or until the glass noodles are tender and have absorbed some of the sauce. Finish by drizzling in sesame oil for an extra layer of nutty aroma and flavor.
Step 11
Your delicious Dwaeji Galbi Jjim is ready! Serve hot with steamed rice for a truly satisfying meal.
