Step 1

First, prepare all ingredients for the braised pork ribs. You’ll need 1kg pork ribs, 2 potatoes, 1 onion, 2 red chilies, 1 green onion, 1 carrot, and 2 king oyster mushrooms. For the sauce, gather 1 cup soy sauce, 1/4 cup rice wine, 1/2 cup pear juice, 1/5 cup sesame oil, 2 Tbsp sugar, 1 Tbsp minced garlic, 1/2 Tbsp ginger powder (or minced ginger), and 2 Tbsp corn syrup.

Step 2

Soak the pork ribs in cold water for about 1 hour to remove any excess blood. This is a crucial step for a clean flavor without any gamey smell.

Step 3

Cut the 2 potatoes and 1 carrot into bite-sized pieces. To prevent them from breaking apart during cooking and to ensure a clearer broth, gently round off the edges of the potatoes and carrots. Tip: Lightly scoring the surfaces of the potatoes and carrots can help them absorb the sauce better.

Step 4

Slice the 1 onion and 2 king oyster mushrooms into manageable pieces. Cut the green onion and red chilies on a diagonal (bias cut) for a nice presentation and better sauce absorption.

Step 5

After soaking the pork ribs to remove blood, rinse them once more under cold running water and drain them well.

Step 6

Place the drained pork ribs in a pot. Add enough water to fully submerge the ribs and bring it to a boil over high heat.

Step 7

Once the water boils, add 2 tablespoons of vinegar. Let it boil for a moment, then carefully remove the ribs and rinse them under cold water. This step effectively removes impurities and any lingering gamey odors.

Step 8

Step 9

Stir the sauce ingredients thoroughly with a spoon or whisk until well combined and smooth. Your delicious braising sauce is ready!

Step 10

Transfer the blanched pork ribs to a pressure cooker. Pour in half of the prepared braising sauce. Using a pressure cooker significantly reduces cooking time and results in exceptionally tender ribs.

Step 11

Once the sauce begins to bubble and simmer, it’s time to add the next set of ingredients.

Step 12

Add the pre-cut potatoes and carrots to the pressure cooker. These vegetables will cook alongside the ribs, adding a touch of sweetness to the dish.

Step 13

Pour in 1 cup of water. Adjusting the water level is important to prevent the dish from drying out and ensure it cooks moistly.

Step 14

Now, close the lid of the pressure cooker. Bring it to high heat until it reaches pressure (whistles), then reduce the heat to medium-low and cook for about 15-20 minutes. The pressure will tenderize the ribs beautifully. (If using a regular pot, cover and simmer for about 1 hour).

Step 15

Once the pork ribs are tender, add the sliced king oyster mushrooms and onion, along with the remaining half of the braising sauce. Adding all the sauce now ensures a rich, deep flavor.

Step 16

Continue to cook with the lid off over medium-low heat, stirring occasionally to coat everything evenly with the sauce. Simmering gently prevents burning and allows the flavors to penetrate the ingredients.

Step 17

When the sauce has reduced to your desired consistency, add the diagonally sliced red chilies and green onions. These will add color and a fresh aromatic note.

Step 18

Turn off the heat and let the pot sit, covered, for a few minutes. The residual heat and steam will gently infuse the flavors of the chilies and green onions into the dish.

Step 19

Your delicious Braised Pork Ribs Jjim is complete, with the rich sauce beautifully coating every piece! Look at that glossy finish – it’s truly mouthwatering!

Step 20

Thanks to the pressure cooker, the pork ribs are incredibly tender, and the deep, savory sauce has permeated every bite, creating an incredibly satisfying meal. Make your next meal special with this fantastic Pork Rib Jjim!