Spicy Braised Pork Ribs – A Flavorful Korean Classic
Spicy and Savory Braised Pork Ribs: Your New Go-To Recipe
Learn how to make delicious, restaurant-quality spicy braised pork ribs right in your own kitchen! This recipe uses simple tablespoon measurements, making it easy for beginners. The perfect balance of spicy, sweet, and savory flavors, tender pork ribs, and chewy glass noodles – it’s a feast your whole family will love. Perfect for a special meal or a comforting dinner.
Main Ingredients- Pork ribs 800g (cut for braising)
- Potatoes 1.5 medium (cut into large chunks)
- Carrot 1/4 medium (cut into large chunks)
- Shiitake mushrooms 2 (sliced for cooking)
- Green onion 1 stalk (cut into large diagonal pieces)
- Glass noodles (optional, 1/2 handful, soaked in water beforehand)
Spicy Braising Sauce- 1 Tbsp Vegetable oil
- 1 Tbsp Minced garlic
- 3 Tbsp Gochugaru (Korean chili flakes – adjust to your spice preference)
- 2 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Soy sauce
- 5 Cups Water (1000cc)
- 3 Tbsp Mirin (rice wine – helps remove odor and adds shine)
- 2 Tbsp Sugar (adjust to your sweetness preference)
- Pinch of Black pepper
- 1 Pinch of Salt (for final seasoning, sea salt recommended)
- 1 Tbsp Vegetable oil
- 1 Tbsp Minced garlic
- 3 Tbsp Gochugaru (Korean chili flakes – adjust to your spice preference)
- 2 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Soy sauce
- 5 Cups Water (1000cc)
- 3 Tbsp Mirin (rice wine – helps remove odor and adds shine)
- 2 Tbsp Sugar (adjust to your sweetness preference)
- Pinch of Black pepper
- 1 Pinch of Salt (for final seasoning, sea salt recommended)
Cooking Instructions
Step 1
First, if using glass noodles, soak them in cold water for at least 30 minutes until softened. This helps them absorb the sauce beautifully.
Step 2
To remove any blood and gamey taste from the pork ribs, soak them in cold water for at least 3 hours, changing the water 2-3 times. Thoroughly draining the blood is key to a clean flavor.
Step 3
Prepare the vegetables for the stew. Cut the potatoes and carrots into large, bite-sized pieces to maintain their texture. Slice the shiitake mushrooms. Chop the green onion into large diagonal pieces to be added towards the end.
Step 4
Place the pork ribs, from which the blood has been removed, into boiling water and blanch for about 5 minutes. This step helps to remove any remaining impurities and ensures a cleaner taste.
Step 5
Heat a pan over medium heat. Add the blanched pork ribs, vegetable oil, minced garlic, gochujang, gochugaru, and soy sauce. Stir-fry for about 2 minutes until the ingredients are well combined and fragrant. This initial stir-fry helps the flavors meld.
Step 6
Pour in 5 cups (1000cc) of water and mirin into the pan. Bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer for about 30 minutes. Stir occasionally to ensure even cooking and remove any foam that rises to the surface for a cleaner broth.
Step 7
Once the pork ribs are tenderizing, add the sugar and black pepper. Adjust the amount of sugar to your liking; you can add more gochugaru if you prefer it spicier.
Step 8
Add the prepared potatoes, carrots, shiitake mushrooms, and green onions to the pot. Cover and continue to simmer for about 20 minutes, or until the vegetables are tender. Taste and adjust the seasoning with salt if needed. I used a pinch of sea salt to finish.
Step 9
Finally, add the soaked glass noodles and cook for another 2-3 minutes, or until the noodles are translucent and tender. Your delicious spicy braised pork ribs are now ready to be enjoyed! Serve hot with rice.
