Spicy Braised Pork Ribs (매운 돼지갈비)
This one is straight from my wife's aunt. I usually play with the recipes and end up with something somewhat my own, but this is one my aunt's signature recipes, and I think I would be excommunicated from the family if I changed it.
No write up this time, either. Sometimes you gotta know when to step back and let the recipe speak for its self. This hearty recipe is a perfect meal for those days when you need some comfort food.
Pairs perfectly with a side of kimchi mac, and some sweatpants.
I made this with one slab of St. Louis style ribs.
1 slab of pork ribs (갈비) (4-5lb)
2 large Potatoes (감자) - cut into large chunks
2 Carrots (당근) - cut into large chunks
2 Large green onion (양파)
1 bunch of Green onions (파)
20 Whole peppercorns (후추)
4 thin slices of ginger (생강)
2 Tablespoons of doenjang (fermented bean paste - 된장)
For the braising marinade (양념):
4 Tablespoons of Korean red pepper flakes (고춧가루)
4 Tablespoons of Red pepper paste (고추장)
6 Tablespoons of soy sauce (간장)
4 Tablespoons of minced garlic (다진마늘)
1 Teaspoon of minced ginger (or powdered ginger) (다진생강)
4 Tablespoons of sugar (설탕)
4 Tablespoons of Mirin (미림)
Water (물) 7C
Ground pepper (후춧가루) 1/4t
Take ribs and soak in cold water for ~1 hours to remove all the gunk. Change the water twice in that time. Change the water if it's too gunky (
Parboil - Add 4-5 cups of water, bean paste, whole peppercorns, the outer skins of the large green onions, and sliced ginger to a large pot.
Bring boil before adding soaked ribs.
Once the ribs are back to a boil, cook for 1-2 minutes.
After 1-2 minutes, remove ribs from heat and drain. Discard the parboil liquid and rinse the ribs again in cool water.
Add washed ribs back into pot along with the sauce, and the onions and mix thoroughly. Bring back to boil on high heat.
Boil ribs on high heat for 5 minutes, then bring down to medium heat and simmer for 1 hour until the meat is tender.
Towards the end of the hour, add potatoes and carrots and boil for 15 minutes or until vegetables are also tender.