Comforting Dwaeji Galbi Jjim for Dinner! #jjim

Rebecca Chu's avatar
Rebecca Chu

Ingredients

  • 1.35
    lbs spare pork ribs
  • 1
    yellow onion
  • 2
    Korean sweet potato
  • 1
    large carrot
  • 1
    large potato
  • 8
    cloves garlic
  • 3
    tablespoons canola oil
  • garlic
    minced
  • 1
    inch ginger
  • 1
    piece kelp
  • 1
    teaspoon doenjang
  • 2
    tablespoons gochujang
  • 2
    tablespoons sugar
  • 1/2
    teaspoon black pepper
  • 1
    tablespoon sesame oil
  • 3
    tablespoons gochugaru
  • 1
    teaspoon sesame seeds
  • 3
    tablespoons mirin
  • 1
    teaspoon kosher salt
  • 3
    tablespoons soy sauce
  • 2
    tablespoons honey
  • 3
    1 inch cut scallion

Instructions

1
Dwaeji Galbi Jjim for dinner! Let’s get started! Soak the 1.35 lbs spare pork ribs in cold water for 30 minutes to an hour.
2
Peel the 2 Korean sweet potato, 1 large potato, and 1 large carrot. Cut the 1 yellow onion down the middle and quarter each half of the onion. Set aside everything into a large bowl or plate. Prepare the rice in the rice cooker to serve later.
3
Pour 10 - 11 cups of water into water and cover with lid. Boil the water at high heat. When the water comes to a boil, add in the spare pork ribs into the pot. Add half of the diced yellow onion and 1 inch of ginger to the pot. Boil for 5 minutes at high heat.
4
Take the spare pork ribs out and rinse under cold water. Let the ribs cool off and pat gently with paper towel to dry off excess water.
5
Cut the carrot, Korean sweet potatoes and potato in oblique cuts. Mince 8 cloves garlic and set aside.
6
Pour 3 tablespoons canola oil into the large pot at high heat. Add in the half of the onion into the pot and sauté until the onion sweat for 1-2 minutes.
7
Add in the garlic (minced) and sweat it out until fragrant. Be careful to not burn.
8
Add in the spare pork ribs into the pot. And quickly mix into the pan. Add in 4-5 cups of water or until the water covers the ribs completely. Add in 1 inch ginger and 1 piece kelp. Cover with lid and boil at medium heat for 20 minutes.
9
For the sauce, add 3 tablespoons gochugaru, 3 tablespoons soy sauce, 3 tablespoons mirin, 2 tablespoons sugar, 2 tablespoons honey, 2 tablespoons gochujang, 1 teaspoon doenjang, 1 teaspoon sesame seeds, 1 teaspoon kosher salt, 1 tablespoon sesame oil, 1/2 teaspoon black pepper. Mix well all together.
10
Open the lid and add the carrot, Korean sweet potatoes and potato into the pot and adjust to medium-low heat. Gently push everything down. Add in the sauce and mix well. Cover with lid for 20 minutes. Gently mix every 10 minutes to make sure it doesn’t stick to bottom.
11
Add in 1/4 cup to 1/2 cup of water if sauce is too thick and the potato isn’t soft enough at low heat. Add 3 1 inch cut scallion into the pot and cover with lid for 2 minutes. Remove the kelp and ginger piece.
12
Scoop everything into a big bowl and sprinkle sesame seeds on top. Serve with rice and eat right away!
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Rebecca Chu's avatar
Dwaeji Galbi Jjim for dinner! Let’s get started! Soak the 1.35 lbs spare pork ribs in cold water for 30 minutes to an hour.