Sweet & Salty Pork Ribs Glazed (Dakgalbi Gangjeong)
Experience Cha Ye-ryun’s signature sweet and savory pork ribs, a ‘Gangjeong’ style dish featured on the TV show ‘Pyeonstorang’! This recipe, known as ‘Cha Janggeum’s Recipe’, is perfect for a home party, housewarming, or when you want to impress guests with a delicious baked pork rib dish. It rivals popular chicken dishes like Goobne Chicken’s ‘Galbi Cheonwang’.
Tender pork ribs are simmered in a delightful sweet and savory soy sauce glaze, making it a dish that both adults and children will adore. It’s a perfect side dish for rice or an excellent appetizer for drinks.
Pork Rib Preparation Ingredients- 1kg Pork ribs, trimmed
- 2L Water (for boiling and removing impurities)
- 30g Fresh ginger, sliced
- 3 Bay leaves
- 20 Black peppercorns
- 250ml Cola (helps tenderize and remove odor)
Sweet & Salty Glaze Ingredients- 500ml Water
- 100g Soy sauce (approx. 6.5 Tbsp)
- 90g Corn syrup or rice syrup (approx. 6 Tbsp)
- 3 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Sugar
- 1 Tbsp Oyster sauce
- 1/4 Onion, finely minced
- 10 cloves Garlic, finely minced
- 1 small piece Ginger, finely minced
- Small amount of chopped green onion whites or leek whites
- 1 Cheongyang chili pepper, finely chopped (optional, for heat)
- 1 Red chili pepper, finely chopped (for color)
Garnish- Crushed peanuts
- Parsley flakes
- 500ml Water
- 100g Soy sauce (approx. 6.5 Tbsp)
- 90g Corn syrup or rice syrup (approx. 6 Tbsp)
- 3 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Sugar
- 1 Tbsp Oyster sauce
- 1/4 Onion, finely minced
- 10 cloves Garlic, finely minced
- 1 small piece Ginger, finely minced
- Small amount of chopped green onion whites or leek whites
- 1 Cheongyang chili pepper, finely chopped (optional, for heat)
- 1 Red chili pepper, finely chopped (for color)
Garnish- Crushed peanuts
- Parsley flakes
Cooking Instructions
Step 1
First, carefully remove the membrane from the back of the pork ribs using a knife. Then, soak the ribs in cold water for about 30 minutes to bleed out any excess blood. This step ensures a cleaner taste and appearance.
Step 2
Prepare the aromatics for the glaze. Finely mince 1/4 onion, 10 cloves of garlic, and the white parts of green onions or leeks. Minced aromatics will infuse more flavor into the sauce.
Step 3
In a large pot, combine 2 liters of water, the sliced ginger (30g), bay leaves (3), black peppercorns (20), and the cola (250ml). Bring this mixture to a boil. The cola not only helps tenderize the meat but also removes any gamey odors.
Step 4
Once the water is boiling vigorously, add the prepared pork ribs to the pot. Boil for about 10 minutes. After boiling, drain the ribs and rinse them thoroughly under cold running water to remove any remaining impurities and scum. This step is crucial for a clean-tasting dish.
Step 5
Now, let’s make the irresistible glaze! In a clean pot, combine 500ml of water, soy sauce (100g), corn syrup (90g), mirin (3 Tbsp), sugar (1 Tbsp), and oyster sauce (1 Tbsp). Add the minced onion, garlic, green onion (or leek) whites, and ginger. Stir everything together and bring it to a gentle simmer.
Step 6
When the sauce begins to simmer, add the blanched pork ribs. Reduce the heat to medium and let it simmer for about 10 minutes, stirring occasionally to ensure the ribs are evenly coated. Once the sauce has slightly thickened, add the chopped Cheongyang and red chili peppers. Continue to simmer for another 2-3 minutes, allowing the flavors to meld. The slight heat from the peppers will beautifully complement the sweet and savory glaze.
Step 7
Carefully remove the glazed pork ribs from the sauce and set them aside on a plate. This makes it easier to control the sauce consistency in the next step.
Step 8
To achieve that signature sticky ‘Gangjeong’ texture, prepare a cornstarch slurry. Mix equal parts cornstarch and water (1:1 ratio). Gradually add this slurry to the remaining sauce in the pot while stirring constantly, and cook until it reaches your desired thickening consistency. Be careful not to make it too thick. Once the sauce is the right thickness, return the pork ribs to the pot and quickly toss them to coat evenly with the thickened glaze.
Step 9
Arrange the finished pork ribs ‘Gangjeong’ beautifully on a serving plate. Drizzle any remaining glaze over the ribs for a glossy finish. Finally, sprinkle with crushed peanuts and parsley flakes for garnish. Enjoy your delicious homemade pork ribs! (Note: Cha Ye-ryun added crispy garlic flakes, ground dried shrimp, red pepper flakes, and dill for extra flavor. Feel free to customize it to your liking!)
