Spicy and Sweet Pork Rib Stew (Bap-Dop B)
The Ultimate Rice-Thief Pork Rib Stew: A Golden Recipe for a Satisfying Meal
Hello, I’m Jina, your culinary guide! Pork rib stew often seems like a dish that requires a lot of effort, making it less frequently prepared. Today, I’m sharing a recipe for a delicious and satisfying meal that’s surprisingly simple, budget-friendly, and perfect for a special spread.
Main Ingredients- 1kg Pork ribs
- 1/2 Onion
- 1 Stalk Green onion
- 1 Handful Sweet potato noodles (glass noodles)
Seasoning Ingredients (Measuring Standard: Tablespoon)- 4 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 4 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Sugar
- 3 Tbsp Fish sauce (anchovy/tuna extract)
- 2 Tbsp Tomato ketchup
- 1 Tbsp Minced garlic
- 0.5 Tbsp Salt
- 0.5 tsp Black pepper
- 500ml Water
- 4 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 4 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Sugar
- 3 Tbsp Fish sauce (anchovy/tuna extract)
- 2 Tbsp Tomato ketchup
- 1 Tbsp Minced garlic
- 0.5 Tbsp Salt
- 0.5 tsp Black pepper
- 500ml Water
Cooking Instructions
Step 1
First, soak the 1kg of pork ribs in cold water. Dissolve 2 tablespoons of sugar in the water, which helps to draw out the blood more effectively over at least 20 minutes.
Step 2
Rinse the ribs thoroughly under running water multiple times. Be sure to wash away any bone fragments for a cleaner taste. (Tip for quicker blood removal: The sugar’s osmotic pressure significantly speeds up the process, allowing you to finish blood removal in about 30 minutes!)
Step 3
Heat a pan and place the pork ribs fat-side down. Lightly season with salt and sear until golden brown. This step helps render some fat and adds depth of flavor.
Step 4
Searing the ribs before adding the sauce not only helps eliminate any gamey odors but also significantly cuts down on cooking time. Forget the notion that rib stew takes forever – this method changes everything! >
Step 5
Transfer the seared ribs to a deep pot. Add 3 tablespoons of sugar and mix well. This sugar coating will give the ribs a beautiful glossy sheen as they cook.
Step 6
Now, let’s make the spicy and savory ‘rice thief’ sauce! Start by adding 4 tablespoons of soy sauce.
Step 7
Add 1 tablespoon of vinegar for a touch of tanginess and brightness.
Step 8
Stir in 2 tablespoons of tomato ketchup for sweetness and a hint of acidity.
Step 9
Add 3 tablespoons of tuna extract (or fish sauce) for that essential umami flavor.
Step 10
Incorporate 1 tablespoon of minced garlic for aromatic depth.
Step 11
Add 4 tablespoons of gochugaru (Korean chili powder) – this is key for the spicy kick!
Step 12
Bring the mixed sauce ingredients in the pot to a boil. Then, add 500ml of water and continue to simmer, allowing the flavors to meld.
Step 13
Chop half an onion into thick slices.
Step 14
Slice 1 stalk of green onion diagonally, or chop some scallions, and add them to the pot while simmering. The vegetables add freshness to the stew.
Step 15
Cover the pot and let it simmer gently over medium heat. Cook until the ribs are tender and fall-off-the-bone soft.
Step 16
If the sauce has reduced too much, or if you’d like to add sweet potato noodles, soak a handful of them in lukewarm water. Once the ribs are tender, remove them temporarily. Then, add the soaked noodles to the remaining thick sauce in the pot and simmer until tender. The noodles will soak up all that delicious spicy sauce, making them incredibly flavorful.
Step 17
If you usually find the preliminary steps for rib stew daunting, this recipe bypasses them, significantly reducing your cooking time. With a simple sauce and gentle simmering, you’ll spend less time in the kitchen! From now on, this is the recipe to go for when making pork rib stew. ^^
