Spicy Pork Ribs Stew with Salted Mackerel Intestines
#SummerStaple #SpicyPorkRibs #HowToMakeSpicyRibs #SavoryAndSpicyPork Ribs Seasoned with Salted Mackerel Intestines!
A delicious and spicy pork ribs stew, seasoned with salted mackerel intestines, perfect for the hottest days of summer! After enjoying a similar dish with pork ribs previously, I was inspired to use salted mackerel intestines (Galchi-sokjeot) for pork ribs, creating a unique and deeply flavorful stew. This recipe features plenty of vegetables and mushrooms, making it so delicious that you’ll want to mix the sauce with rice. The spice level is moderate, around a 2 out of 5, making it enjoyable for everyone.
Main Ingredients- Pork ribs 500g
- Soju 1 Tbsp
- King oyster mushroom 1
- Oyster mushroom 1 bunch
- Baby napa cabbage 3 leaves
- Cabbage (as desired)
- Scallion 1 stalk
- Frozen mixed vegetables 200g (e.g., carrots, broccoli)
Seasoning Ingredients- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Galchi-sokjeot (salted mackerel intestines) 2 Tbsp
- Minced garlic 2 Tbsp
- Minced ginger 1 pinch
- Black pepper 1 pinch
- Mirin (or cooking wine) 1 Tbsp
- Plum extract 3 Tbsp
- Brewed soy sauce 1 Tbsp
- Sesame oil 1 tsp
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Galchi-sokjeot (salted mackerel intestines) 2 Tbsp
- Minced garlic 2 Tbsp
- Minced ginger 1 pinch
- Black pepper 1 pinch
- Mirin (or cooking wine) 1 Tbsp
- Plum extract 3 Tbsp
- Brewed soy sauce 1 Tbsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1
We’re adding cabbage to enhance the flavor profile. Cabbage brings a natural sweetness that pairs wonderfully with gochujang. It’s a vegetable that complements spicy flavors beautifully.
Step 2
Slice the king oyster mushrooms into 0.5cm thick rounds, then cut them into 2-3 lengthwise strips.
Step 3
Cut the scallion into approximately 7cm lengths. If the white parts are thick, slice them in half lengthwise to help the seasoning penetrate.
Step 4
Cut the baby napa cabbage into 3 lengthwise pieces. If they seem too long, you can cut them in half.
Step 5
Prepare the frozen mixed vegetables for added color and texture. These usually contain ingredients like carrots and broccoli, making them convenient.
Step 6
All the preparation is complete! Now, let’s move on to cooking the star of the dish: the pork ribs.
Step 7
First, lightly boil the pork ribs whole. This process helps to remove impurities and blood, ensuring a cleaner taste without any gamey smell. This step is also beneficial for grilled ribs.
Step 8
Add enough water to fully submerge the ribs and add about 1 tablespoon of soju to help eliminate any unwanted odors.
Step 9
While the ribs are simmering, let’s prepare the seasoning sauce. In a bowl, combine the gochujang, gochugaru, and galchi-sokjeot.
Step 10
Add the minced garlic, minced ginger, soy sauce, plum extract, and mirin. Mix everything thoroughly. It’s best to make a generous amount of sauce, as it needs to flavor the ribs and incorporate the vegetables and mushrooms. A slightly saltier sauce helps the ribs absorb the flavors better. Any leftover sauce can be saved for future use.
Step 11
Add a touch of sesame oil and mix well. Place the seasoning sauce in the refrigerator for a short while to let the gochugaru soften and dissolve properly.
Step 12
Here are the pork ribs after being lightly boiled.
Step 13
Cut the boiled ribs along the bone into bite-sized pieces using kitchen shears. Since they’ve been boiled, they should be tender enough to cut easily.
Step 14
Coat the cut ribs with some of the prepared seasoning sauce and lightly sear them. This initial searing adds a smoky flavor and helps the sauce adhere better.
Step 15
After the initial sear, add all the remaining seasoning sauce to the ribs.
Step 16
Pour in the broth and bring it to a rolling boil over high heat. You can use homemade broth, beef broth, or a simple anchovy and kelp broth. Once the ribs are fully cooked, reduce the heat to medium-low and let it simmer gently until the sauce thickens.
Step 17
When the ribs are cooked, add the prepared vegetables, mushrooms, and scallions. Bring it back to a boil over high heat. You can enjoy this dish immediately, or save the leftover sauce and vegetables to stir-fry with rice later. Adding rice cakes would make it even more substantial!
Step 18
Your spicy and deeply savory pork ribs stew is ready! The salted mackerel intestines give the broth a rich, umami flavor that complements the ribs beautifully. Mixing the flavorful broth and tender vegetables with rice is highly recommended – it’s just as delicious as the ribs themselves!
