Tender and Flavorful Braised Pork Ribs (Deunggalbijjim) Recipe
Home-Style Braised Pork Ribs
My daughter, who was studying hard for her exams, craved this, so I quickly made some braised pork ribs for her. The outside is moist, and the inside is so tender; it’s a dish the whole family will enjoy.
Main Ingredients- Pork ribs (Deunggalbi) 2 packs (approx. 1kg)
Pre-boiling Ingredients- Doenjang (soybean paste) 1 Tbsp
- Bay leaves 5 pcs
- Whole peppercorns 1 tsp
- Ginger wine (or cooking wine) 1 Tbsp
- Soju or rice wine 1 cup (200ml)
Braising Sauce Ingredients- Store-bought pork rib sauce (small bottle) 2/3 portion
- Minced garlic 2 Tbsp
- Soy sauce (jin ganjang) 2 Tbsp
- Fish sauce (or anchovy sauce) 2 Tbsp
- Water (enough to cover the ribs)
- Sesame oil 2 Tbsp
- Ground pepper a pinch
- Toasted sesame seeds a pinch
- Doenjang (soybean paste) 1 Tbsp
- Bay leaves 5 pcs
- Whole peppercorns 1 tsp
- Ginger wine (or cooking wine) 1 Tbsp
- Soju or rice wine 1 cup (200ml)
Braising Sauce Ingredients- Store-bought pork rib sauce (small bottle) 2/3 portion
- Minced garlic 2 Tbsp
- Soy sauce (jin ganjang) 2 Tbsp
- Fish sauce (or anchovy sauce) 2 Tbsp
- Water (enough to cover the ribs)
- Sesame oil 2 Tbsp
- Ground pepper a pinch
- Toasted sesame seeds a pinch
Cooking Instructions
Step 1
First, we’ll pre-boil the pork ribs to remove any gamey smell. Fill a large pot or wok with plenty of water, then add the pork ribs. Include 1 Tbsp of doenjang, 5 bay leaves, 1 tsp of whole peppercorns, and 1 Tbsp of ginger wine. Bring to a boil over high heat and cook just until the surface of the ribs turns white, about 5-7 minutes, to remove impurities and blood.
Step 2
After pre-boiling, wash the pork ribs thoroughly under cold running water to remove all impurities. Place the cleaned ribs back into a pot. Now, we’ll prepare the main braising sauce.
Step 3
For the braising sauce, we’ll make it conveniently using a store-bought pork rib sauce. Using a small bottle of store-bought sauce as a reference, add about 2/3 of it to the pot with the pork ribs. While store-bought sauce is tasty on its own, adding these extra seasonings will enhance the flavor even further.
Step 4
Next, add 2 Tbsp of minced garlic to add plenty of aroma. The pungent flavor of garlic will blend well with the sauce, creating a deep taste.
Step 5
To add umami, include 2 Tbsp of soy sauce (jin ganjang). You can use any soy sauce you have at home, but we recommend a less sweet type like jin ganjang.
Step 6
Additionally, add 2 Tbsp of fish sauce (or anchovy sauce) for a deep, savory flavor reminiscent of dashi. If you don’t have this, you can use regular fish sauce or soup soy sauce.
Step 7
Now, pour in enough water to generously cover the pork ribs. If you add too much, the sauce might become too diluted, so aim for the water level to be about 2/3 up the height of the ribs. Bring it to a boil over high heat.
Step 8
Once the water boils, reduce the heat to medium and cover with a lid. Let it simmer gently for about 1 hour, or until the ribs are very tender. In the meantime, open the lid occasionally to flip the ribs or gently stir them to ensure the sauce coats evenly and they cook beautifully. The ribs are ready when the meat easily separates from the bone.
Step 9
Finally, before turning off the heat, taste the sauce. If it’s too bland, add a little more soy sauce or fish sauce to adjust the seasoning. Just before serving, stir in 2 Tbsp of sesame oil and a pinch of ground pepper for a nutty aroma. If you like, sprinkle some toasted sesame seeds on top for both flavor and presentation. Your perfect Deunggalbijjim is ready! Enjoy it while it’s hot.
