Tender Pork Ribs Stew with Potatoes: A Perfect Special Occasion Dish!
Flavorful Pork Ribs Stew Featuring Hearty Potatoes
Introducing a delicious pork ribs stew made with wholesome potatoes. This dish combines the sweetness of root vegetables with the tender chewiness of pork ribs for an exquisite meal. Perfect for holidays, special occasions, or impressing guests, this galbijjim is a sophisticated yet easy-to-make home-cooked delight!
Main Ingredients- 2 medium potatoes, peeled and cut into large chunks
- 600g pork ribs
- 5 shiitake mushrooms, stems removed and quartered
- 1/2 onion, roughly chopped
- 20 ginkgo nuts, shelled
- 1 large leek, cut into diagonal pieces
- 2 Korean green chilies (cheongyang peppers), thinly sliced
- 1 sachet of fruit juice (e.g., apple, pear)
- 2-3 bay leaves
- A pinch of whole black peppercorns
- 1 knob of ginger, thinly sliced
Seasoning Ingredients- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 3 Tbsp Miryang (or cooking wine)
- 1 Tbsp sugar
- A pinch of black pepper
- 1 Tbsp corn syrup (or honey)
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 3 Tbsp Miryang (or cooking wine)
- 1 Tbsp sugar
- A pinch of black pepper
- 1 Tbsp corn syrup (or honey)
Cooking Instructions
Step 1
First, thoroughly prepare all the vegetables for the ribs stew. Roughly chop the onion, quarter the shiitake mushrooms after removing the stems, and slice the leek diagonally. Thinly slice the cheongyang peppers. If using un-shelled ginkgo nuts, remove their outer layer.
Step 2
Soak the pork ribs in cold water for 6 to 8 hours to remove as much blood as possible. (Soaking them overnight is recommended.) Once the blood is drained, blanch the ribs in boiling water for about 5 minutes with bay leaves, whole peppercorns, and sliced ginger to eliminate impurities and any gamey odor. (You can also add cola or a green tea bag during this step if you like.) Rinse the blanched ribs under cold water.
Step 3
In a pot, combine the prepared pork ribs and the peeled, chunked potatoes. Add enough water to cover the ribs and bring to a boil over high heat for 10 minutes. After 10 minutes, skim off any foam that rises to the surface. Discard about half of the water, leaving just enough to barely cover the ingredients. This will help the stew concentrate its flavors as it simmers.
Step 4
Now, add the prepared vegetables to the pot: the chopped onion, shiitake mushrooms, leek, sliced cheongyang peppers, and the ginkgo nuts.
Step 5
Pour in all the seasoning ingredients that will bring the galbijjim to life: 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 3 tablespoons of Miryang (or cooking wine), 1 tablespoon of sugar, and a pinch of black pepper for that savory depth.
Step 6
Stir everything together well to combine the ingredients and seasonings. Cover the pot and simmer over low heat for 30 minutes, allowing the flavors to meld. Stir occasionally to prevent the ribs from sticking to the bottom. After 30 minutes, taste the stew and adjust seasoning as needed. Adding 1 tablespoon of corn syrup (or honey) at this stage will add a nice sheen and a touch of sweetness, making your galbijjim even more delicious.
