Food-Main Dishes,  Recipes-Main Dishes

Korean Braised Pork Ribs

This recipe is adapted from Maangchi website . I learned a lot of korean cooking from her website , it is an awesome website , i knew nothing about korean cooking then i ran across her website a while back ago and since then i’ve learned quite a bit of korean dishes . And they’re one of the yummiest cuisine i ever tasted ! About up there with Indonesian food too 😀

Anyway , i also learned how to make Galbijim , the traditional way , from her website and it has become my favourite dish . My husband loves ribs , and my mom used to make a really good soup with pork ribs . We hardly ate beef ribs , except in the restaurant . My mom used to make sour mustard and pork soup , and during hot days , it’s like a great meal to have . But that was the only thing i knew to cook with pork ribs ( other than grilling or slow cooking it .. ) , then i found Galbijim , it was so delicious , although it took time , but it was really worth it . Now this version below , is a lot quicker and she said it’s a lot simpler compared to the traditional one . So here is the recipe :

You need :

About 2.5 lbs of pork ribs , cut in chunks, wash and set aside

Then you can blanch these ribs in a hot boiling water for about 5 minutes , then remove and rinse with cold water . Return to the pot . Meanwhile , get the sauce ready :

1 large onion

8-10 garlic cloves

2 inches of fresh ginger

2 bosc pears, removed the seed

1 tsp. of black pepper

1 Tbsp. of brown sugar

3 Tbsp. of soy sauce

1 cup of water

Put all these ingredients in a food processor , and pulse until it becomes puree . Then , pour all the puree into the pot , mix with the ribs , turn the heat on medium and bring to boil , cook for 30 minutes , covered .

After 30 minutes , simmer for 20 minutes , stirring occasionally . , covered . Then after 20 minutes , remove the lid , and cook under high heat and keep stirring so it won’t burn on the bottom , and add 2 tbsp. sesame oil.. Keep stirring until juices are gone , sprinkle with sesame seed and green onions . Serve warm with rice .

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