Crispy Braised Pork Ribs with Soy Milk Sauce
Crispy Pork Ribs Braised with Korean Soybean Milk Sauce Recipe
This is a special braised pork rib dish made with Korean soybean milk (Konggukmul) sauce, perfect as a side dish for rice, a savory snack with drinks, or an impressive appetizer for guests. Unlike typical braised dishes, these ribs are tender and chewy with a delightful crispy texture, sure to be loved by everyone.
Main Ingredients- Pork ribs 600g
- Jeongg Sabbath Rich Soybean Milk 100ml
- Jeongg Sabbath Black Soybean Milk 50ml
- Garlic cloves 7
- Cheongyang chili pepper 1
- Red chili pepper 1/2
- Chopped green onion 1/2 cup
- Vegetable oil 3 Tbsp
Soy Milk Sauce- Plum extract 50ml
- Soy sauce 80ml
- Cooking wine (Mirin, etc.) 50ml
- Sugar 2 Tbsp
- Oyster sauce 2 tsp
- Sesame seeds 1 tsp
- Almond powder 1 tsp
- Sesame oil 1 tsp
- Plum extract 50ml
- Soy sauce 80ml
- Cooking wine (Mirin, etc.) 50ml
- Sugar 2 Tbsp
- Oyster sauce 2 tsp
- Sesame seeds 1 tsp
- Almond powder 1 tsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1
For this recipe, we’ll be using 100ml of Jeongg Sabbath ‘Rich Soybean Milk’ and 50ml of ‘Black Soybean Milk’. The nutty and smooth profile of the soybean milk will make the pork ribs uniquely delicious.
Step 2
Soak the pork ribs in cold water for about 40 minutes to remove any blood. Properly draining the blood is crucial for a clean and odorless final dish.
Step 3
Thinly slice the garlic cloves. Remove the seeds from the Cheongyang chili pepper and finely chop it. Similarly, deseed and finely chop the red chili pepper. These will add spiciness and vibrant color.
Step 4
Now, let’s make the soybean milk sauce that will give the ribs their sweet and savory flavor. In a bowl, combine 100ml of Jeongg Sabbath Rich Soybean Milk, 50ml of Black Soybean Milk, 80ml of soy sauce, 50ml of plum extract, 50ml of cooking wine, 2 tsp of oyster sauce, 2 Tbsp of sugar, and the 1/2 cup of pre-chopped green onion. Mix everything thoroughly until well combined.
Step 5
Make shallow scores on both sides of the drained pork ribs with a knife. This helps the sauce penetrate better and speeds up the cooking time. After scoring, rinse the ribs lightly under running water and drain them completely in a colander.
Step 6
Heat a generous amount of vegetable oil in a wide pan over low heat. Add the sliced garlic and sauté slowly until fragrant. Sautéing the garlic until golden brown will enhance the overall flavor of the ribs.
Step 7
Once the garlic is golden brown, add the drained pork ribs to the pan and sear them over high heat. It’s important to brown the exterior first to lock in the juices.
Step 8
Turn the ribs occasionally and sear them until they are nicely browned on all sides, about 10 minutes. Aim for an appetizing deep brown color.
Step 9
In a separate deep wok or pot, pour the prepared soybean milk sauce. Add the seared pork ribs to the sauce. Cover with a lid and simmer over medium heat, allowing the ribs to braise and absorb the flavors. Stir occasionally to ensure the sauce coats the ribs evenly and doesn’t burn.
Step 10
When the sauce has thickened and the ribs are glossy, stir in the chopped Cheongyang and red chili peppers, sesame seeds, and almond powder. Mix gently. Finish by drizzling in sesame oil for a rich, nutty aroma.
Step 11
Transfer the perfectly braised and glossy pork ribs to a serving dish. Your delicious Crispy Braised Pork Ribs with Soy Milk Sauce, a perfect rice accompaniment or drink snack, is now ready to be enjoyed!
