Korean Spicy Braised Pork Ribs (Maeun Galbijjim)

Tender, fall-off-the-bone pork ribs slow-braised in a vibrant, sweet-and-spicy Korean fruit puree sauce that is absolute perfection when spooned over a warm bowl of rice.

Ingredients

• 500 g pork ribs
• 1 whole apple
• 1 whole pear
• 1 bulb garlic
• 0.25 head onion
• 2 stalks green onions
• 1 small piece ginger
• 80 g Korean chili paste (Gochujang)
• 2 tsp Korean chili powder (Gochugaru)
• 2 splashes soy sauce
• 2 tsp sugar
• 1 tsp chicken bouillon
• 0.5 tsp salt
• 2 whole potatoes
• 1 bowl water
• 1 tbsp cooking oil
• optional sliced red and green chilies
• to taste black pepper

Instructions

1. 1Blanch the ribs

   

   Place the pork ribs into a pot of cold water with green onions and ginger. Bring to a boil to draw out impurities and remove any gamey odor for a cleaner flavor.

   Tip: Starting with cold water allows the impurities to slowly draw out as the temperature rises, resulting in a cleaner-tasting broth.
2. 2Create the fruit puree

   

   Blend the apple, pear, garlic, and onion in a food processor until smooth. Ensure all cores and hard parts are removed for the best texture.

   Tip: Removing the cores completely ensures a smooth sauce texture without any hard bits.
3. 3Prepare the braising liquid

   

   Combine the fruit puree with the Korean chili paste, soy sauce, salt, chicken bouillon, sugar, chili powder, and water. Mix thoroughly until the sauce is uniform.

   Tip: If you prefer a milder dish, you can substitute the Korean chili powder with sweet paprika powder.
4. 4Brown the pork

   

   Heat oil in a pot and sear the blanched pork ribs until they are lightly browned. This step develops savory flavors before the long braise.

   Tip: Browning the ribs helps lock in juices and adds a savory depth to the final dish.
5. 5Start the braise

   

   Pour the sauce mixture and additional water over the ribs. Bring to a boil, cover the pot, and braise for 30 minutes to tenderize the meat.

   Tip: Ensure the liquid covers the ribs sufficiently to keep them moist during the long braising process.
6. 6Simmer with potatoes

   

   Add the potato chunks to the pot and continue cooking for 10 minutes. The potatoes will soak up the spicy sauce and become perfectly tender.

   Tip: Adding the potatoes towards the end prevents them from becoming too mushy.
7. 7Garnish and serve

   

   Finish the dish by adding shredded green onions, sliced chili peppers, and a dash of black pepper for aromatics. Serve immediately while hot.

   Tip: For the best flavor, use fresh, crisp green onions and serve immediately while the dish is piping hot.

Storage & Reheating

Burn It Off

Frequently Asked Questions