Korean Spicy Braised Pork Ribs (Dwaeji Galbi-jjim)

A tender, fall-off-the-bone Korean classic. These braised pork ribs feature a rich, sweet, and spicy sauce perfect for serving over steamed white rice.

Ingredients

• 1 kg pork ribs
• 1 apple
• 1 pear
• 1 onion
• 1 head garlic
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp chili powder
• 1 tbsp sugar
• 2 tbsp Korean chili powder
• 1 tbsp Korean chili paste
• 2 tbsp kimchi
• 1 green chili pepper
• 1 red chili pepper
• 1 tsp roasted sesame seeds

Instructions

1. 1Prepare the ribs

   

   Chop the pork ribs into small, uniform pieces on a wooden cutting board to ensure they braise evenly.

   Tip: Keep the pieces uniform in size so they cook through at the same rate.
2. 2Blanch the ribs

   

   Place the ribs in a pot, cover with water, and simmer for 15 minutes. Skim off any foam that rises to the surface for a clean, non-greasy sauce, then drain and rinse the ribs.

   Tip: Skimming the foam is essential for a clean, non-greasy sauce later.
3. 3Prepare the fruit and onion base

   

   Cut the apple, pear, and onion into chunks to prepare them for the food processor.

   Tip: Use a crisp apple and a sweet pear for the best flavor balance.
4. 4Pulse the aromatics

   

   Pulse the fruit and onion chunks in a food processor for a few seconds. Aim for a coarse, rustic texture rather than a smooth puree.

   Tip: Short pulses are key; you want a rustic texture, not a smooth paste.
5. 5Prepare the spicy sauce

   

   In a bowl, combine the processed fruit and onion mixture with light soy sauce, dark soy sauce, chili powder, sugar, Korean chili powder, and Korean chili paste. Stir until smooth.

   Tip: Use 100% sun-dried Korean chili powder for the best quality and color.
6. 6Sauté aromatics

   

   Heat oil in a pot and sauté the sliced onion and garlic until fragrant, taking care not to burn the garlic.

   Tip: Sautéing until just fragrant prevents the garlic from turning bitter.
7. 7Sauté the ribs

   

   Add the blanched pork ribs to the pot with the sautéed aromatics and stir briefly to combine.

   Tip: Ensure the heat is at a medium level so the aromatics dont burn before the ribs are added.
8. 8Simmer the braise

   

   Pour the spicy sauce over the ribs, add enough water to cover, and stir in the kimchi. Cover and simmer over medium-low heat for 50 minutes, stirring occasionally to prevent the sauce from sticking.

   Tip: Stirring occasionally is crucial to prevent the rich, sugary sauce from burning at the bottom of the pot.

Storage & Reheating

Burn It Off

Frequently Asked Questions