Spicy Dwaeji Galbijjim (Braised Pork Ribs)
A hearty braised pork rib dish simmered in a spicy-sweet gochugaru seasoning enhanced with pear 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 one-dish meal builds on a classic sweet and savory base with gochugaru for a rich, spicy depth of flavor. Pear juice tenderizes the meat, while parboiling with aromatics removes gamey odors for a clean finish. The fluffy potatoes and spicy sauce are also delicious mixed over warm rice.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork ribs1 kg
- Potato1 (large)
- Carrot1/2
- Onion1/2 (large)
- White part of large green onion (daepa)
- Dried kelp (dasima) broth (or water)3 cups
For parboiling the ribs
- Soju1/2 cup
- Bay leaves6 leaves
- Ginger1 clove
- Whole black peppercorns1 tbsp
Seasoning
- Gochugaru (Korean chili flakes)4 tbsp
- Pear juice1 1/2 cups
- Gin (or brewed soy sauce (yangjo-ganjang))5 tbsp (soy sauce)
- Minced garlic2 tbsp
- Minced ginger1/2 tbsp
- Mirin (cooking rice wine)3 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))2 tbsp
- Sugar1/2 tbsp
- Ground black peppera little
- Soak for about 1 hour to draw out the blood, changing the water occasionally.
- Because my chili flakes were spicy, I left out the Cheongyang chili peppers, but depending on the heat of your chili flakes, you can prepare 2 peppers as well.
- Instead of pear juice, you can also use apple juice or other sweet fruit juice.
Steps
Prepare the ingredients
Prepare 1 kg of pork ribs.
For secondary ingredients, prepare potato, carrot, onion, and large green onion.
Because my chili flakes were spicy, I left out the Cheongyang chili peppers, but depending on the heat of your chili flakes, you can prepare 2 peppers as well.
Cut the ingredients
Cut between the bones of the pork ribs into bite-sized pieces, and trim away any white fat between the meat for a cleaner, leaner taste.
Cut the potato, carrot, onion, and large green onion into large chunks.
Soak and parboil the pork ribs
Pork ribs or back ribs need to be soaked to draw out the blood and eliminate off-flavors.
Soak for about 1 hour to draw out the blood, changing the water occasionally.
Pour in enough water to submerge the pork ribs, add 6 bay leaves, 1 knob of ginger sliced, 1 tbsp whole black peppercorns, and 1/2 cup soju, then bring to a rolling boil to release the flavors of the aromatics.
Add the pork ribs, and as the pot comes to a full boil, lots of foam and impurities will rise.
Skim them off, and once no more impurities appear, you can stop parboiling.
Rinse under warm running water.
Season the pork ribs
Now make the spicy seasoning for the pork ribs.
Mix together 4 tbsp gochugaru, 5 tbsp regular soy sauce, 2 tbsp minced garlic, 1/2 tbsp minced ginger, 3 tbsp mirin, 2 tbsp corn syrup, 1/2 tbsp sugar, and a little ground black pepper so the seasonings blend evenly.
Pour in about 1 1/2 cups of pear juice to tenderize the meat and keep it moist.
Instead of pear juice, you can also use apple juice or other sweet fruit juice.
If you marinate the ribs for about 2 hours before cooking, they will be much more tender and flavorful.
Simmer
Pour 3 cups of water or dried kelp broth over the ribs and bring to a rolling boil.
Skim off any foam that rises...
Cover with a lid and simmer over medium-low heat for about 20 minutes so the pork ribs cook thoroughly.
Check occasionally so the seasoning does not scorch the bottom. By this time, the liquid should have reduced by about half.
Add the potato and carrot, stirring occasionally, and simmer until tender...
Finish by adding the onion and large green onion, cooking briefly.
While simmering, if the liquid seems low, add a little at a time as you braise.
Complete the dish
It has been a while since I made spicy dwaeji galbijjim.
Tasting a piece, the spicy kick instantly whets the appetite.
After finishing the meat, mix or fry rice with the remaining ingredients and sauce—you will not be able to put your spoon down even when you are full.
Fresh-harvest potatoes are so fluffy and delicious these days, so be sure to add potatoes and make this braised pork rib dish.
Ppunwife's tips
- Cut between the bones of the pork ribs into bite-sized pieces, and trim away any white fat between the meat for a cleaner, leaner taste.
- If you marinate the ribs for about 2 hours before cooking, they will be much more tender and flavorful.
- Check occasionally so the seasoning does not scorch the bottom.
- While simmering, if the liquid seems low, add a little at a time as you braise.
FAQ
What can I use as a substitute if I don't have pear juice?
You can use apple juice or other sweet fruit juice instead.
How can I reduce the gamey odor of the pork?
Soak the meat for 1 hour to draw out the blood while changing the water, then parboil in boiling water with soju, bay leaves, whole black peppercorns, and ginger until no more impurities rise.
What should I do if I want more heat?
Adjust according to the heat level of your chili flakes by slicing and adding about 2 Cheongyang chili peppers.
Can I cook it right after tossing it with the marinade?
You can cook it right away, but letting it marinate for about 2 hours tenderizes the meat much more and allows the seasonings to soak in thoroughly.
