If you like Korean beef short ribs, known as galbijjim, you’ll definitely love this dish! Most ingredients are cut into chunks and cooked at different times throughout the braise-this allows each individual ingredients to taste at optimal. Pork ribs are slowly braised in a savory broth, flavored with Korean spices. It takes some time to cook, but the process is surprisingly simple. To ensure the success of this dish, high quality pork ribs is essential!

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Spicy Korean Braised Pork Short Ribs / Dwaeji Galbijjim
Ingredients
1.3 kg pork ribs
1 large onion
1 potato
1 carrot
1 stalk green onion

Water to blanch pork bones
1 liter water
1/2 cup rice wine (or white dry wine)

Aromatic pouch
8 cloves garlic
3cm ginger
10cm green onion, or leek
1 tablespoon peppercorn

Sauce
100cc soy sauce
2 tablespoons cane sugar (or brown sugar)
2 tablespoons gochugaru (Korean chili flakes)
3 tablespoons gochujang
2 cloves garlic

Instructions
1. Prepare pork ribs cut into big chunks. Soak pork ribs in cold water for an hour. Then drain it.
2. Bring water to a boil. Add rice wine and pork ribs in a boiling hot water. Cook it for 3 minutes. Pull out from hot water and rinse in cold water. Drain.
3. Make an aromatic pouch by adding garlic, ginger, green onion and black peppercorns in it. Place it in a pot with pork ribs. Pour water to submerge the pork ribs. Bring to a boil.
4. Skim off. Then lower the heat. Cover the pot with a lid and simmer for 40 minutes.
5. Make a sauce. Mince garlic. In a bowl, add minced garlic, cane sugar, gochugaru, gochujang and soy sauce. Mix and set aside for about 15 minutes.
6. Cut onion, carrot, potato in big bite size pieces. Split leek lengthwise and then cut it in about 1 inch or so.
7. Add onion, carrot, potato, and sauce to the pot. Mix. Higher the heat to medium and cook with a lid on until the vegetables are all fully cooked.
8. When vegetables are cooked, add greed onion and higher the heat to thicken the sauce.
9. Turn off the heat. Serve it hot.

More information
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