Korean Spicy Pork Ribs
Rice Cakes (Maeun Dwaejigalbi-jjim)
A fiery and deeply savory Korean stew featuring tender pork ribs and chewy rice cakes. Simmered to perfection in a rich gochujang and fresh fruit sauce, it is a comforting dish perfect for spice lovers.
Maeun dwaejigalbi-jjim is a beloved Korean comfort food that balances fierce heat with subtle natural sweetness. The secret to its complex flavor lies in the traditional use of pureed apple and pear, which not only naturally tenderize the pork but also create a luscious, glossy sauce. The addition of chewy garaetteok (rice cakes) turns this hearty stew into a complete, deeply satisfying meal.
Ingredients
- 1 kg pork ribs
- 200 g cylindrical rice cakes (garaetteok)
- 1/2 apple
- 1/2 pear
- 1/2 red onion
- 4 cloves garlic
- 1 thumb ginger
- 2 fresh red chili peppers
- 3 thick slices scallion
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp coarse Korean chili powder (gochugaru)
- 1 tbsp fine Korean chili powder (gochugaru)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 pinch MSG
- to garnish chopped green onions
Instructions
- 1Blanch the pork ribs
Place the raw pork ribs into a pan along with a few thick pieces of scallion. Blanching the meat helps to draw out impurities and removes any gamey odors before the main cooking process begins.
Tip: Ensure the ribs are well-drained after blanching so they can properly absorb the rich sauce later. - 2Prepare the aromatics
Gather the fresh ingredients for your sauce base. Prepare half an apple, half a red onion, half a pear, peeled garlic cloves, fresh red chili peppers, and ginger slices on a cutting board, getting them ready to be blended into a smooth paste.
Tip: The apple and pear act as natural meat tenderizers while adding a subtle sweetness that balances the heat. - 3Mix the spicy seasoning paste
In a bowl with your blended onion and chili mixture, add the coarse and fine chili powder, light and dark soy sauce, Korean chili paste (gochujang), sugar, sesame oil, oyster sauce, and a pinch of MSG. Stir everything thoroughly until the ingredients are well incorporated into a uniform, vibrant red sauce base.
Tip: The combination of coarse and fine chili powder adds both texture and consistent color to your spicy sauce. - 4Add the sauce
Once the sweet and spicy seasoning paste is fully prepared, pour it generously over the blanched pork ribs in the pan. Make sure to distribute it so the vibrant red sauce begins to coat the meat evenly.
Tip: Briefly sautéing the ribs in the thick sauce before adding liquid helps to toast the spices and deepen the overall flavor profile. - 5Simmer the ribs
Pour boiling water directly into the pan until the pork ribs are completely submerged in the liquid. Let it return to a gentle boil, then cover the pan and simmer over low heat for about 30 minutes to slowly tenderize the meat.
Tip: Always use boiling water rather than cold water at this stage to prevent the meat proteins from tightening and becoming tough. - 6Add the rice cakes
After the pork ribs have simmered and become tender, drop the rice cakes into the bubbling red broth. Continue to simmer everything together for another 10 minutes until the sauce reduces beautifully and the rice cakes turn soft and chewy.
Tip: Stir the stew occasionally during this final stage to ensure the starchy rice cakes do not stick to the bottom of the pan.
