Deung Galbi Jjim (BraisedPork Ribs) with Kimchi

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ILLY

Ingredients

Sauce

  • 50
    ml Mirin
  • 50
    ml Corn syrup or Honey
  • 70
    ml Soy sauce
    Korean 'Jin ganjang'
  • 2
    Tablespoon Sugar
  • 1
    Tablespoon Garlic
    minced
  • 1/2
    Tablespoon Ginger
    minced
  • 3
    Tablespoon Chilli flake
    fine,Korean
  • 2
    pinch Black pepper
    powdered

Mains

  • 1
    stalk Spring onion
    cut into 5cm
  • 1/2
    each Onion
    cut into 2cm in a length way
  • 300
    g Kimchi
    well fermented
  • 1
    kg Pork ribs
  • 40
    g Carrot
    cut into a half cm
  • 700
    ml Cold water

Preparation

  • 200
    ml Soju
  • 1
    piece Bay leaf
  • 4
    liter Water
    blanching
  • 1
    teaspoon Peppercorn

garnish

  • 300
    g Mozzarella cheese
    shredded
  • 1
    each Fresh chilli
    thin sliced
  • 5
    leaves Sesame leaves
    thin sliced
  • 1/2
    stalk Spring onion
    thin sliced

Instructions

1
1. Prepare 1/2 each Onion (cut into 2cm in a length way) 1 stalk Spring onion (cut into 5cm ),40 g Carrot (cut into a half cm) and measure the ingredients as shown in the sauce recipe. 2. Cut the rib into each piece following the bone shape. 3. Once 4 liter Water (blanching) is boiling,add 200 ml Soju and bayleaf.Place cut ribs and boil for 7 minutes. 4. Take the ribs out and rinse under running cold water. Place in a colander.
2
5. Mix all the sauce ingredients in a small bowl and check the season. Add another tablespoon of sugar or chilli powder if you like sweet and spicy. 6. Place the ribs in a stew pot,pour and mix the sauce well with the ribs. 7. Add cold water into the pot then start to cook over high heat for 10 minutes. 8. Add cut vegetables and 300 g Kimchi (well fermented ), reduce to medium-low heat with lid on. Cook another 25 to 30 minutes. 9. Finish with garnish as you want!
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ILLY's avatar
Before start cooking, place 1 kg Pork ribs in a mixingbowl and pour enough amount of cold water to cover it. Allow 2 hours to remove blood. Rinse it and pat dry with kitchen towl.