Spicy Braised Pork Ribs
The Golden Recipe for Deliciously Spicy Braised Pork Ribs
Here’s the golden recipe for spicy braised pork ribs that will melt away your stress! : )
Main Ingredients- 1kg Pork Ribs (for braising)
- 2 handfuls Rice Cake Soup Strips (tteokguk tteok, approx. 100g)
- 1 stalk Green Onion
- 1/2 Onion
- 1/2 Carrot
- 2 Potatoes
- 3-4 Shiitake Mushrooms
- 2 Cheongyang Peppers (spicy Korean chili peppers)
- 500ml Water
- Pinch of Toasted Sesame Seeds (for garnish)
Blood Removal- 1 Tbsp Sugar
Parboiling- 3 Bay Leaves
- 1 Tbsp Doenjang (Korean soybean paste)
Spicy Sauce- 160ml Pear Juice (store-bought)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 6 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (e.g., Mirin)
- 8 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (anchovy)
- 2 Tbsp Sesame Oil
- 1 Tbsp Sugar
Parboiling- 3 Bay Leaves
- 1 Tbsp Doenjang (Korean soybean paste)
Spicy Sauce- 160ml Pear Juice (store-bought)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 6 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (e.g., Mirin)
- 8 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (anchovy)
- 2 Tbsp Sesame Oil
- 160ml Pear Juice (store-bought)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 6 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (e.g., Mirin)
- 8 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce (anchovy)
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
Soak the pork ribs in cold water for about 1 hour to remove any blood. Changing the water once or twice during this time will yield better results. Dissolving 1 tablespoon of sugar in the soaking water can help with blood removal.
Step 2
While the ribs are soaking, let’s prepare the delicious spicy sauce. In a bowl, combine 160ml of pear juice (store-bought pear beverage), 1 tablespoon of sugar, 1 tablespoon of oligodang, 6 tablespoons of gochugaru, 2 tablespoons of minced garlic, 2 tablespoons of cooking wine, 8 tablespoons of soy sauce, and 2 tablespoons of fish sauce. Mix them well. You can adjust the amount of gochugaru according to your spice preference.
Step 3
Now, let’s prepare the vegetables for the braised ribs. Chop the onion, carrot, and potatoes into large pieces. For the potatoes and carrots, trimming the sharp edges with a peeler will help prevent them from breaking apart during cooking, keeping their shape beautifully. Remove the stems from the shiitake mushrooms and slice them thickly.
Step 4
Lightly rinse the rice cake soup strips under running water. If you’re using frozen rice cakes, soak them in cold water for about 10 minutes to thaw before use for a softer and tastier result.
Step 5
It’s time to parboil the pork ribs. In a pot, add enough water to generously cover the ribs. Add 3 bay leaves and 1 tablespoon of doenjang, and dissolve the doenjang well in the water. Once the water comes to a boil, add the blood-removed pork ribs and boil over high heat for about 5 minutes. Adding the meat after the water boils helps to seal in the juices and prevent it from losing flavor, while also eliminating any gamey odors.
Step 6
Drain the parboiled pork ribs and rinse them thoroughly under cold running water to remove any impurities. This step ensures a cleaner and more refined flavor in your braised ribs.
Step 7
In the pot, combine the rinsed pork ribs, the prepared spicy sauce, and 300ml of water. Bring it to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes to allow the sauce to penetrate the meat.
Step 8
After 20 minutes, lift the lid. You’ll see that the sauce has nicely infused into the pork ribs.
Step 9
Now, add the prepared potatoes, carrots, and onion to the pot. Pour in an additional 200ml of water. Stir everything gently to combine, then cover the pot again and continue to simmer over medium-low heat for another 20 minutes, allowing the vegetables and ribs to become tender.
Step 10
After 20 minutes, check if the potatoes are nicely cooked and tender. Taste the dish at this point and adjust seasoning with more soy sauce or sugar if needed.
Step 11
Finally, add the rice cakes, shiitake mushrooms, chopped green onions, and diagonally sliced Cheongyang peppers. If the liquid has reduced too much, add a little more water. If it’s not salty enough, adjust the seasoning with sugar or soy sauce to your liking.
Step 12
Once the rice cakes are soft and chewy, turn off the heat. Drizzle in 2 tablespoons of sesame oil to add a rich, nutty aroma. It’s best to add sesame oil after turning off the heat, as prolonged high heat can diminish its fragrance.
Step 13
Serve the braised ribs attractively in a dish and sprinkle with toasted sesame seeds for a beautiful finish. Your mouthwatering spicy braised pork ribs are now complete! Enjoy your meal!
