Korean Spicy Braised Pork Ribs (Dwaeji-galbi-jjim)
These Korean spicy braised pork ribs are fall-off-the-bone tender, cooked in a rich, savory-sweet glaze infused with garlic, chili, and aromatic onions.
Korean braised pork ribs, or galbi-jjim, are a beloved comfort food known for their deep, complex flavors and melt-in-the-mouth texture. This spicy variation balances the savory richness of soy and fish sauce with a bold kick of chili powder and the sweetness of caramelized sugar, creating a perfect glaze that clings to every rib.
Ingredients
- 1 kg pork ribs
- 2 tbsp white sugar
- 3 tbsp vinegar
- 5 tbsp soy sauce
- 2 tbsp fish sauce
- 5 tbsp chili powder
- 3 tbsp minced garlic
- 1 onion, chopped
- 3 green onions, sliced
- 500 ml water
- to taste black pepper
- 2 fresh red chili peppers, sliced (garnish)
Instructions
- 1Prepare the pork ribs
Place the pork ribs in a large bowl and soak them in water to draw out excess blood. Rinse the ribs thoroughly under running water until clean.
Tip: Thoroughly rinsing the ribs is essential for a clean-tasting broth and final dish. - 2Caramelize with sugar
Heat cooking oil in a pot, then add the cleaned pork ribs and two tablespoons of white sugar. Stir-fry evenly to coat the ribs and begin the base flavor development.
Tip: Stir-frying with sugar helps caramelize the ribs, giving them a beautiful color and balanced sweetness. - 3Add vinegar
Pour three tablespoons of vinegar into the pot with the ribs. Continue to stir-fry the mixture thoroughly to allow the flavors to meld together.
Tip: The vinegar helps tenderize the meat and cuts through the richness of the pork. - 4Season the braise
Incorporate five tablespoons of soy sauce, two tablespoons of fish sauce, five tablespoons of chili powder, three tablespoons of minced garlic, and a generous amount of black pepper into the pot.
Tip: Dont skimp on the black pepper — it provides a necessary depth of heat to pair with the chili powder. - 5Add fresh aromatics
Add the prepared green onions and chopped onions into the pot. These aromatics will infuse the braising liquid with savory, sweet depth during the cooking process.
Tip: Fresh green onions add a vibrant touch and essential aromatics to the final dish. - 6Add water and braise
Pour 500 milliliters of water into the pot. Cover the pot and cook over heat for 35 minutes until the ribs are tender and the sauce has reduced to a rich glaze.
Tip: Keep the pot covered to ensure the ribs braise evenly and stay juicy.
