Spicy Braised Pork Ribs (Ryu Soo-jung Style)
An Amazingly Delicious Pork Rib Stew for Just 10,000 Won, Featured on ‘Pyeonstorang’ with Chef Ryu Soo-jung
Guaranteed to be delicious! This is Chef Ryu Soo-jung’s 10,000 Won Pork Rib Stew recipe from ‘Pyeonstorang’, a dish that promises incredible flavor without breaking the bank.
Main Ingredients
- 1kg pork ribs
- 2 stalks green onions
- 1 onion
- 2 Korean green chili peppers (Cheongyang peppers)
- 500ml water
Spicy & Sweet Marinade
- 2 pinches salt
- 4 Tbsp sugar
- 1 Tbsp vinegar
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 4 Tbsp fish sauce
- 3 Tbsp minced garlic
- 2 Tbsp ketchup
- 1/2 tsp black pepper
- 2 pinches salt
- 4 Tbsp sugar
- 1 Tbsp vinegar
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 4 Tbsp fish sauce
- 3 Tbsp minced garlic
- 2 Tbsp ketchup
- 1/2 tsp black pepper
Cooking Instructions
Step 1
Instead of soaking to remove blood, thoroughly wash the pork ribs twice in cold water to remove any bone dust clinging to them.
Step 2
Slice the 2 stalks of green onion diagonally.
Step 3
Thinly slice the onion. The sliced onion will help tenderize the meat and add a subtle sweetness and depth of flavor.
Step 4
Finely chop the 2 Korean green chili peppers. These will add a pleasant kick of heat. Feel free to add more if you enjoy a spicier dish.
Step 5
In a large bowl, combine 4 Tbsp soy sauce and 4 Tbsp fish sauce. Mix well to create the base of your marinade.
Step 6
Now, let’s start cooking the ribs! Heat a pan over medium heat.
Step 7
Once the pan is hot, add the pork ribs. Place them with the fattier side down, ensuring they don’t overlap. This allows for even searing.
Step 8
Sprinkle 2 pinches of salt evenly over the ribs. Sear on high heat for about 3 minutes. Avoid flipping too often; let one side get nicely browned before turning to prevent steaming the meat.
Step 9
When the bottom side of the ribs has turned a nice golden brown and you see some rendered fat, flip them over to sear the other side.
Step 10
Reduce the heat to medium. Add 4 Tbsp sugar and stir-fry, allowing the sugar to melt and coat the ribs. This caramelization adds a wonderful sweet glaze.
Step 11
After the sugar coating, drizzle 1 Tbsp of vinegar around the edges of the pan. Don’t worry about a sour taste; the vinegar’s acidity will evaporate during cooking, effectively neutralizing any gamey odors from the pork and enhancing the overall flavor profile.
Step 12
Once the ribs are coated with sugar and vinegar, push them to one side of the pan. Pour in the pre-mixed 4 Tbsp soy sauce and 4 Tbsp fish sauce. Let the sauce bubble up, then mix it thoroughly with the ribs.
Step 13
After stirring in the soy and fish sauce, add 3 Tbsp of gochugaru (Korean chili flakes) and stir-fry to combine evenly. Be careful not to burn the chili flakes.
Step 14
Add the sliced green onions, sliced onion, 3 Tbsp minced garlic, and 2 Tbsp ketchup. Stir-fry on high heat for about 3 minutes, or until the onions soften, allowing their sweetness and aromatics to meld with the ribs.
Step 15
Once the onions and green onions have softened, add 500ml of water and 1/2 tsp of black pepper. Stir everything together. Bring to a boil, then cover the pot with a lid, reduce the heat to low, and braise for about 40 minutes. This slow cooking process makes the meat tender and allows the flavors to penetrate deeply.
Step 16
After 40 minutes, remove the lid. Increase the heat to high and continue to simmer for about 5 minutes, or until the sauce has reduced and thickened to a glossy consistency. This final stage creates a rich, mouthwatering glaze.
Step 17
When the sauce has thickened like a pasta sauce and coats the ribs and vegetables beautifully, your delicious Spicy Braised Pork Ribs, Ryu Soo-jung style, are ready!
Step 18
Serve the finished braised ribs hot in a traditional Korean earthenware pot (ttukbaegi) or on a serving plate.
Step 19
Garnish the top of the braised ribs with the chopped Korean green chili peppers. Despite the inclusion of vinegar and ketchup, the flavors are wonderfully balanced, creating a deep and rich taste without any distinct sourness. This dish is a perfect accompaniment to rice!
