Spicy, Addictive Dwaeji Galbijjim (Braised Pork Ribs)
Tender pork ribs braised in a spicy seasoning after marinating in fresh fruit and onion juice.
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 braised pork ribs dish stays exceptionally tender by marinating the meat in pureed apple and onion. Parboiling the ribs with aromatics removes any gamey odors, and braising them spicy makes this dish perfect for family gatherings or entertaining guests.
- Servings
- 3–4 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork ribs1 kg
- Kelp broth1 cup
For parboiling ribs
- Water5 cups
- Bay leaves3-4 leaves
- Ground black pepper20 peppercorns
- Garlic7 cloves
- Soju1/2 cup
Seasoning
- Gochugaru (Korean chili flakes)4 tbsp
- Regular soy sauce (jin-ganjang)3 tbsp
- Oyster sauce2 tbsp
- Minced garlic3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)3 tbsp
- Ginger juice1/2 tsp
- Ground black pepper1/2 tsp
- Apple juice (or pear juice, other fruit juice)1 cup
- Onion juice1/2 cup
- Steep a 5 cm square piece of dried kelp (dasima) in 1 cup of water for at least 30 minutes.
- Trim the fat from the pork ribs. The 1 kg amount listed above is the weight after trimming the fat. Cut thick pieces into bite-sized portions and score the meat with the tip of your knife; this helps draw out blood and lets the seasoning penetrate well.
- Soak the trimmed ribs in water for about 2 hours to draw out the blood, changing the water occasionally.
- I used 2 tbsp of corn syrup (mulyeot), but if you have kids or prefer it sweeter, you can use 3 tbsp.
Steps
1. Trim the fat from the pork ribs.
A lot of fat comes off—about 150 g to 200 g—so if you bought 1.2 kg, you will have about 1 kg after trimming.
The 1 kg amount listed above is the weight after removing the fat.
Cut thick pieces into bite-sized portions and score the meat with the tip of your knife to help draw out the blood and let the marinade soak in well.
2. Soak the trimmed ribs in water for about 2 hours to remove the blood, changing the water occasionally.
3. Parboiling the ribs briefly in water with aromatic ingredients helps remove impurities and any gamey smell.
Add 5 cups of water, 3 to 4 bay leaves, 20 whole black peppercorns, 7 cloves of garlic, and 1/2 cup of soju all together and bring to a rolling boil.
4. Add the ribs, and once the water boils again, boil for 2 to 3 minutes...
5. Rinse under running water and drain in a colander.
6. Grate or blend the onion and apple for the seasoning.
I already had some pureed apple juice on hand, so I only grated onion that day.
7. When using fruit juice or onion juice to marinate meat,
do not add the puree straight from the blender; strain it through a sieve to use only the clear juice, and the braised meat will turn out clean and neat.
8. If you blend a large batch at once, divide it into single-use portions (I use 1/2 cup portions), put them in plastic bags or containers,
and freeze them; they will come in very handy when marinating meat or making kimchi.
It is not hard work, but it creates extra dishes to wash and is a bit of a chore.
Making a large batch at once using leftover or slightly wilted fruit is very convenient.
10
9. Add all the seasoning ingredients and mix well.
For the fruit juice in the seasoning, I used grated apple, but feel free to use whatever other fruit you have ready.
I reduced the corn syrup by 1 tbsp compared to my old recipe. Lately I do not like things too sweet, so I added 2 tbsp,
but if you have kids or like it sweeter, you can add 3 tbsp.
10. Put the ribs in a pot, pour the seasoning over them, and marinate overnight if possible;
if you plan to eat them for dinner, preparing them in the morning will make the meat tender and allow the flavors to soak in well.
11
12
11. Pour kelp broth over the marinated ribs and bring to a rolling boil.
At this point, the broth is just to cook the meat evenly, so add just enough to submerge it.
12. Once it boils, cover with a lid, lower the heat to low, and cook the meat for 20 to 30 minutes.
13
14
13. Once the meat is fully cooked, the liquid will have reduced, but this dish is not meant to be soupy,
so braise over medium-high to high heat until the sauce is reduced and slightly thickened.
If you are braising with vegetables like onions, potatoes, or carrots, add them at this stage and cook through;
since vegetables take up volume, add a little extra broth.
14. Because the heat is high, the liquid reduces quickly, so stir frequently
and turn off the heat when the right amount of sauce remains.
Ppunwife's tips
- When using fruit juice or onion juice to marinate meat, do not pour it straight from the blender; straining it through a sieve to use only the clear juice keeps the braised dish looking neat and clean.
- Putting the ribs in a pot, pouring the seasoning over them, and marinating overnight works best; if you plan to eat them for dinner, making them in the morning gives the meat enough time to tenderize and absorb the flavors.
FAQ
How should I add fruit juice or onion juice to the seasoning for a clean look?
Instead of adding it straight from the blender, pass it through a fine sieve to use only the clear juice. This will keep the braised ribs much cleaner and neater.
How long should I marinate the ribs for the flavor to soak in well?
Marinating overnight is best, and if you are serving it for dinner, marinating it in the morning is recommended.
At what stage should I add vegetables like potatoes or carrots?
Add the vegetables during the final stage when braising over high heat after the meat is cooked and the liquid has reduced, and add a little more broth to account for the volume of the vegetables.
Can I use other fruits instead of apple juice?
Yes, you can substitute other fruit juices you have on hand, including Korean pear juice.
