Tender Pressure-Cooker Spicy Dwaeji Galbi Jjim (Braised Spicy Pork Ribs)
Spicy dwaeji galbi jjim (braised spicy pork ribs) marinated in gochugaru seasoning and steamed in a pressure cooker until tender to the bone.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This spicy dwaeji galbi jjim gets its deep flavor from pork ribs marinated and rested in the refrigerator. Using a pressure cooker instead of a regular pot cooks them tender right through in a short time. The leftover sauce is also delicious stir-fried with rice, seaweed flakes, and toasted sesame oil.
- Servings
- about 5–6 servings
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork ribs1.5 kg
Seasoning
- Soy sauce1 cup
- Broth or water1 cup
- Gochugaru (Korean chili flakes)5 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Garlic3 tbsp
- Ground black pepper1 tbsp
- Corn syrup (mulyeot)3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Toasted sesame seeds
- Toasted sesame oil
- Ask the butcher for a whole rack of ribs and have them cut it in half lengthwise.
- Cut the ribs into bite-sized pieces and prick the thick parts with a fork or the tip of a knife so the seasoning penetrates evenly.
- Soak the ribs in cold water to draw out the blood.
Steps
Ask the butcher for a whole rack of ribs and have them cut it in half lengthwise.
Cut the ribs into bite-sized pieces
and prick the thick parts with a fork or the tip of a knife
so the seasoning penetrates evenly.
Soak the ribs in cold water to draw out the blood.
I soaked them all morning, changing the water
to drain the blood thoroughly.
Blanch the ribs briefly in boiling water to remove excess grease.
Mix the seasoning sauce according to the listed amounts and set it aside.
Coat the ribs thoroughly with the prepared seasoning sauce.
Letting the seasoned ribs marinate in the refrigerator for 1-2 days
gives them a much deeper flavor.
Steam the seasoned ribs in a pressure cooker for 5 minutes.
When I cook them in a regular pot, the inside doesn't cook through properly.
After steaming in the pressure cooker, just open the lid
and cook for a short time.
The finished braised ribs.
Ppunwife's tips
- Cut the ribs into bite-sized pieces and prick the thick parts with a fork or the tip of a knife so the seasoning penetrates evenly.
- Letting the seasoned ribs marinate in the refrigerator for 1-2 days gives them a much deeper flavor.
- When I cook them in a regular pot, the inside doesn't cook through properly. After steaming in the pressure cooker, just open the lid and cook for a short time.
FAQ
How can I help the seasoning penetrate deep into the meat?
Pricking the thick parts of the ribs with a fork or the tip of a knife helps the seasoning seep in evenly.
Is there a way to reduce gamey odors and excess fat before cooking the ribs?
You can reduce grease and odor by soaking the ribs in cold water with several water changes to draw out the blood, then briefly blanching them in boiling water.
Why use a pressure cooker instead of a regular pot?
Cooking in a regular pot may not cook the meat thoroughly to the inside, so steam them in a pressure cooker for 5 minutes and then simmer down with the lid open.
