Mouthwatering Braised Pork Ribs (Daeji Galbi Jjim)
Homemade Braised Pork Ribs Made to Perfection
Discover how to make incredibly delicious and tender braised pork ribs right in your own kitchen. This recipe ensures a deep, savory flavor without any gamey smell, perfect for special occasions or any meal you want to elevate. Follow these detailed steps for a restaurant-quality dish!
Main Ingredients- Pork ribs 3kg (approx. 6.6 lbs)
- Potatoes 2 medium
- Onion 1 medium
- Carrot 1/2 medium
- Lotus root 1 medium
- Cheongyang chili peppers 3
- Red chili peppers 2
- Scallion (green onion) 1 stalk
Ingredients for Removing Gamey Smell- Soju 1 bottle (700ml)
- Onion 1/2 medium
- Scallion (green onion) 1/2 stalk
- Bay leaves 3
- Garlic cloves 5-8
- Ginger 1 small piece (thumb-sized)
Pork Rib Marinade- Soy sauce 1/2 cup (100ml)
- Mirin (or rice wine) 1/2 cup (100ml)
- Minced garlic 2 Tbsp
- Minced ginger 1 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Ground black pepper 1/2 tsp
- Soju 1 bottle (700ml)
- Onion 1/2 medium
- Scallion (green onion) 1/2 stalk
- Bay leaves 3
- Garlic cloves 5-8
- Ginger 1 small piece (thumb-sized)
Pork Rib Marinade- Soy sauce 1/2 cup (100ml)
- Mirin (or rice wine) 1/2 cup (100ml)
- Minced garlic 2 Tbsp
- Minced ginger 1 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Ground black pepper 1/2 tsp
Cooking Instructions
Step 1
Hello everyone! Today, I’m determined to make the ‘best braised pork ribs’ you’ve ever tasted. Having pork ribs always feels like a special occasion, doesn’t it?
Step 2
And today is indeed that kind of day! I’m going to prepare this dish with utmost care so the whole family can enjoy a happy meal with these delicious pork ribs.
Step 3
First, prepare 3kg of pork ribs. It’s crucial to soak the ribs in cold water for about 3 hours to remove as much blood as possible. Change the water once or twice during this time. After soaking, cut the ribs into bite-sized pieces.
Step 4
Rinse the blood-removed pork ribs thoroughly under running water. Place them in a pot and pour in 1 whole bottle of soju. This is the first step to eliminate any gamey odor!
Step 5
Bring it to a rolling boil over high heat and let it boil vigorously for about 5 minutes, almost like ‘frying’ them in the liquid. This process effectively removes most of the unpleasant smell and impurities.
Step 6
After parboiling, rinse the ribs again under cold running water. Washing them thoroughly ensures a cleaner, more refined taste.
Step 7
Now, let’s prepare to braise the ribs until they are very tender. Place the cleaned ribs back into the pot and add enough water to completely cover the ribs.
Step 8
Adding aromatic vegetables at this stage will significantly enhance the ribs’ flavor. Add half an onion (cut into large pieces), half a scallion stalk, minced garlic, minced ginger, and 3 bay leaves. Bring this to a boil over high heat.
Step 9
Once the water starts boiling, reduce the heat to medium, cover the pot with a lid, and let it simmer gently for about 30 minutes. This step helps to tenderize the ribs.
Step 10
Let’s quickly review the ingredients again. Main ingredients: 3kg pork ribs, 2 potatoes, 1 onion, 1/2 carrot, 1 lotus root, 3 Cheongyang peppers, 2 red peppers, 1 scallion stalk. For removing gamey smell: 1 bottle soju, 1/2 onion, 1/2 scallion stalk, 3 bay leaves, 5-8 garlic cloves, a little ginger.
Step 11
For this recipe, I’ve specially added lotus root to provide a delightful crunch and a subtle sweetness. Peel the lotus root and cut it into appropriate-sized pieces.
Step 12
Now, it’s time to make the delicious marinade for the ribs. Combine 1/2 cup soy sauce, 1/2 cup mirin (or rice wine), 2 Tbsp minced garlic, 1 Tbsp minced ginger, 1 Tbsp sugar, 1 Tbsp sesame oil, and 1/2 tsp ground black pepper in a bowl.
Step 13
Mix all the marinade ingredients thoroughly until well combined. Ensure everything is evenly distributed.
Step 14
Meanwhile, the pork ribs are simmering away, becoming beautifully tender. This slow cooking process is key to achieving their soft texture.
Step 15
Once the ribs are sufficiently tender, carefully remove them from the pot. We will reuse the braising liquid, so don’t discard it.
Step 16
Remove and discard the onion, scallion, and bay leaves used for parboiling. Getting rid of these aromatics will result in a cleaner taste.
Step 17
Prepare the vegetables for the braise. Cut the potatoes and carrots into large chunks, and the lotus root into suitable pieces. Cutting them into round shapes makes for a prettier presentation. Pour the reserved rib braising liquid back into the pot and add the prepared potatoes and carrots. Bring them to a boil.
Step 18
Now, add the parboiled pork ribs to the prepared marinade. Toss them well to ensure each piece is coated evenly with the sauce. This marinating step is vital for flavor infusion.
Step 19
Let the marinated ribs sit for a moment. From the marinade you prepared earlier, set aside about half a cup. This will be used later to adjust the seasoning or add a glossy finish.
Step 20
Once the potatoes and carrots are partially cooked in the braising liquid, add the prepared lotus root and continue to simmer.
Step 21
Now, add the marinated pork ribs to the pot. Let them simmer together with the vegetables, allowing the flavors to meld beautifully.
Step 22
Drizzle the reserved half cup of marinade over the ribs and vegetables. This helps the sauce distribute evenly without burning.
Step 23
Bring the pot to a rolling boil over high heat, then reduce the heat to low and let it simmer and reduce.
Step 24
Cover the pot and let it simmer on low heat for at least 30 minutes, or until the sauce has reduced by about half. Slow simmering is essential for tenderizing the ribs and allowing the flavors to penetrate deeply.
Step 25
When the sauce has reduced by approximately half, add the roughly chopped Cheongyang peppers, red peppers, and scallions. Simmer for a few more minutes and gently turn the ribs to ensure even coating. The spicy peppers and fragrant scallions add a wonderful balance of flavors.
Step 26
Continue simmering until the sauce reaches your desired consistency. It’s best to leave it slightly saucy rather than completely dry. Finally, sprinkle about half a tablespoon of sesame seeds over the top for a perfect finish. Your delicious braised pork ribs are ready!
Step 27
Serve the finished braised pork ribs in a traditional earthenware pot (ttukbaegi) for an authentic presentation. The round-cut potatoes and carrots maintain their shape even after cooking, adding visual appeal. The meat should be so tender that it falls right off the bone with just a touch – doesn’t this look incredibly appetizing?
Step 28
Braised pork ribs are always a welcome dish, no matter when you eat them. Making them with such care will make any special occasion even more memorable. I hope you fulfill your culinary wishes with this recipe today. Thank you!
