Ryu Soo-young’s Spicy Braised Pork Ribs
How to Make Delicious and Easy Ryu Soo-young’s Spicy Braised Pork Ribs
Galbijjim, or braised ribs, often involves a multitude of ingredients. However, Ryu Soo-young’s simplified approach focuses on core components, yielding a remarkably flavorful result. This recipe bypasses the typical blood-rinsing step, opting instead to sear and then braise the meat. The outcome is a deeply savory and wonderfully spicy pork galbijjim that’s incredibly easy to make and perfect for any meal.
Main Ingredients- 1kg pork ribs for braising
- 2 stalks green onions
- 1 onion
- 2 Korean chili peppers (Cheongyang peppers)
- 500ml water
Ryu Soo-young’s Special Braising Sauce- 5 Tbsp soy sauce
- 5 Tbsp fish sauce (or anchovy sauce)
- 4-5 Tbsp sugar (adjust to your sweetness preference)
- 3 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp ketchup
- 1 Tbsp vinegar
- 2 pinches salt
- 20 twists of black pepper (freshly ground)
- 5 Tbsp soy sauce
- 5 Tbsp fish sauce (or anchovy sauce)
- 4-5 Tbsp sugar (adjust to your sweetness preference)
- 3 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp ketchup
- 1 Tbsp vinegar
- 2 pinches salt
- 20 twists of black pepper (freshly ground)
Cooking Instructions
Step 1
Surprisingly, Ryu Soo-young’s recipe skips the usual steps of soaking the ribs to remove blood or pre-boiling the meat! Instead, simply rinse the 1kg of pork ribs thoroughly under running water about three times. This simple step helps reduce any gamey odor. Isn’t that convenient?
Step 2
After rinsing, drain the pork ribs well using a colander. Ensuring the ribs are well-drained will help prevent oil splattering when searing and result in a beautifully golden-brown finish.
Step 3
Let’s prepare the vegetables. Chop the 2 green onions into thick, bite-sized pieces. Slice the 1 onion thinly into strips. These vegetables will add a wonderful depth of flavor to the galbijjim.
Step 4
For those who enjoy a bit of heat, thinly slice 2 Korean chili peppers (Cheongyang peppers). You can adjust the amount according to your spice preference. These will add a fiery kick to the finished dish.
Step 5
Now, preheat your pan over high heat. Place the pork ribs in the pan, fat-side down, so the fatty portions make contact with the pan first. Lightly season the ribs with 2 pinches of salt for a subtle base flavor.
Step 6
Here’s a crucial tip: Once the ribs are in the pan, resist the urge to stir them frequently. Sear them over high heat for exactly 3 minutes on one side, until golden brown and slightly crisp. This searing step is key to developing a delicious crust.
Step 7
After 3 minutes, you’ll notice delicious rendered fat from the meat. Flip the ribs and sear the other side until golden brown, just like the first. Once flipped, reduce the heat to medium and sprinkle 4 tablespoons of sugar over the ribs. Stir-fry them until the sugar coats the surface of the meat, creating a beautiful glaze.
Step 8
Once the sugar has coated the ribs, add 1 tablespoon of vinegar and quickly mix it in. The tanginess of the vinegar will enhance the overall flavor profile. Push the ribs to one side of the pan, creating space. Pour 5 tablespoons of soy sauce into the empty part of the pan.
Step 9
Next, add 5 tablespoons of fish sauce (or anchovy sauce) to the empty space in the pan. Fish sauce will amplify the savory notes of the soy sauce. Wait until the sauces start to bubble gently in the pan.
Step 10
Once the sauce mixture is bubbling, combine it with the ribs that were pushed to the side. Toss everything together to ensure the ribs are evenly coated with the delicious sauce.
Step 11
Now, let’s add the ingredients that will build the rich flavor of the galbijjim. Add 2 tablespoons of ketchup and 3 tablespoons of minced garlic, and stir-fry them together. The sweetness of the ketchup and the pungent aroma of the garlic will create a harmonious blend.
Step 12
Grind about 20 twists of fresh black pepper directly into the pan. The aroma of freshly ground pepper will further enrich the galbijjim’s flavor. Stir everything together. (A quick note: it’s ideal to add the sliced onion and green onions at this stage and stir-fry them too! But don’t worry if you add the water first, as I did.)
Step 13
Pour in 500ml of water. Then, add all the prepared onion and green onions. Stir everything together to ensure the sauce is well distributed.
Step 14
Once the water comes to a rolling boil, cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 40 minutes. If you’re using frozen ribs or if there’s any concern about a gamey smell, you can remove the lid for the first 10 minutes of simmering to help eliminate odors, then cover and continue cooking. Keep an eye on the water level during this time to ensure it doesn’t reduce too much.
Step 15
After 40 minutes, when the ribs are tender, remove the lid and increase the heat to high. Simmer for another 5 minutes, allowing the sauce to thicken and become a rich glaze that coats the ribs. This is the final step to achieve that glossy finish.
Step 16
Once the sauce has reached your desired consistency, turn off the heat. Plate the finished Ryu Soo-young’s Spicy Braised Pork Ribs and garnish with the freshly chopped Korean chili peppers. Your delicious galbijjim is now ready to be enjoyed!
