Tender and Flavorful Braised Pork Ribs (Dwaeji Galbi Jjim)
A Heartwarming Braised Pork Ribs Recipe, Made with Love and Memories
This is the braised pork ribs dish that my father enjoyed so much on his last birthday before he passed away. I made it while fondly remembering him. Experience the deep, savory flavor of tender ribs complemented by sweet vegetables.
Main Ingredients- 1kg Pork ribs (choose thick cuts)
- 7 small potatoes (washed thoroughly, skin on)
- A small piece of carrot (peeled and edges rounded)
- 1 stalk of green onion (cut into large pieces)
- 2 Tbsp Oligodang (corn syrup or similar for gloss and sweetness)
- Pinch of black pepper
- 1/2 cup Mirin (rice wine for removing odors)
- 1 pack of soup stock ingredients (for boiling meat)
- 1 tsp whole peppercorns
- A little sesame seeds (for garnish)
Seasoning Ingredients- 1/2 apple (seeds removed, chopped for blending)
- 1/2 pear (seeds removed, chopped for blending)
- 1 onion (peeled, chopped for blending)
- 100ml Soy sauce (Korean Jin Ganjang preferred)
- 15 cloves whole garlic
- 3 Tbsp Maesil Cheong (plum extract or syrup)
- 1 Tbsp sugar
- 1/2 apple (seeds removed, chopped for blending)
- 1/2 pear (seeds removed, chopped for blending)
- 1 onion (peeled, chopped for blending)
- 100ml Soy sauce (Korean Jin Ganjang preferred)
- 15 cloves whole garlic
- 3 Tbsp Maesil Cheong (plum extract or syrup)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Soak the pork ribs in cold water for at least 1 hour to remove excess blood. Thoroughly draining the blood is key to a clean, non-gamey flavor.
Step 2
After soaking, pat the ribs dry with paper towels. Use a knife to trim off excess fat from the meat. Be careful not to remove too much, as this can make the ribs dry.
Step 3
Make several shallow cuts across the surface of the ribs. This helps the marinade penetrate better, ensuring the ribs cook evenly and become tender.
Step 4
Prepare the soup stock ingredients pack. This typically contains aromatics like garlic, ginger, green onion whites, and peppercorns, which are excellent for tenderizing meat and removing any unwanted odors.
Step 5
In a heavy-bottomed pot, combine enough water to cover the ribs, mirin, whole peppercorns, and the soup stock ingredients pack.
Step 6
Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and parboil for about 15-20 minutes. This initial boil helps remove impurities and further reduce gamey flavors.
Step 7
Remove the parboiled ribs from the pot and rinse them thoroughly under running water to wash away any remaining impurities. Discard the parboiling liquid.
Step 8
Now, let’s prepare the delicious marinade for the ribs. Gather all the seasoning ingredients for the blender.
Step 9
In a blender, combine the chopped apple (seeds removed), chopped pear (seeds removed), chopped onion (peeled), soy sauce, whole garlic cloves, maesil cheong, and sugar. Blend until smooth. The fruits and onion will contribute to a tender and moist texture.
Step 10
Pour the blended marinade over the rinsed ribs. Mix well to coat, then cover the bowl with plastic wrap or a lid. Marinate in the refrigerator for at least 30 minutes. The longer the marination, the deeper the flavor.
Step 11
Wash the small potatoes well. For the potatoes, peel them while leaving the skin on, creating a decorative shape by peeling around the edges. For the carrot, peel and round off the edges. This helps them maintain their shape during cooking.
Step 12
Cut the green onion into large pieces. If cut too small, they might break apart when cooked. Aim for bite-sized pieces.
Step 13
Place the marinated ribs in a wide, shallow pot or pan. Bring to a boil over high heat, then reduce to medium heat and cook until the liquid begins to reduce. Allow the natural juices from the ribs and the marinade to simmer and thicken.
Step 14
Once the ribs are partially cooked and the sauce has thickened slightly, add the prepared small potatoes and carrots. Reduce the heat to low after adding the vegetables.
Step 15
Cover the pot and let it simmer on low heat until the vegetables are tender. Basting the ingredients with the sauce occasionally will help infuse flavor and keep everything moist.
Step 16
When the potatoes and carrots are almost cooked through, stir in the oligodang (corn syrup) and cook until the sauce thickens to a desired consistency. Finally, add the large pieces of green onion and sprinkle with sesame seeds for a beautiful garnish. Your delicious braised pork ribs are ready!
