Soy Braised Pork Back Ribs
Quick answer
This dish features pork back ribs slow-braised with potatoes and carrots in a sweet and savory soy sauce glaze.
What makes this special
- Deunggalbi ganjang jorim performs a short parboil to ensure a clean soy glaze on pork back ribs.
- 10-minute parboil strips blood and odor before the sauce can penetrate cleanly
- Pear juice breaks down proteins so ribs release from bone after 40-minute braise
Key ingredients
Core cooking flow
- 1 Soak 800 g pork back ribs in cold water for 1 hour to draw out blood.
- 2 Put the ribs into boiling water and parboil over high heat for 10 minutes.
- 3 Mix 6 tbsp dark soy sauce, 3 tbsp sugar, 100 ml pear juice, 2 tbsp minced ga...
This dish features pork back ribs slow-braised with potatoes and carrots in a sweet and savory soy sauce glaze. Preparing the ribs involves soaking them in cold water for an hour and parboiling them for ten minutes. This initial cooking step removes blood, foam, and strong odors, creating a clean base that absorbs the seasonings effectively. The soy sauce marinade incorporates pear juice, which acts as a natural tenderizer to soften the meat fibers, allowing the pork to pull away from the bone easily after forty minutes of simmering. As the potatoes and carrots cook alongside the ribs, they absorb the rich braising liquid, concentrating their natural sweetness. The dish is finished by reduction until the glaze coats the ribs with a glossy sheen before turning off the heat.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 800 g pork back ribs in cold water for 1 hour to draw out blood.
Change the water 1-2 times, then rinse the cut bone surfaces lightly so the braise tastes cleaner.
- 2Control
Put the ribs into boiling water and parboil over high heat for 10 minutes.
Discard the foamy water, rinse the ribs under cold water, and remove clinging scum to reduce odor before braising.
- 3Season
Mix 6 tbsp dark soy sauce, 3 tbsp sugar, 100 ml pear juice, 2 tbsp minced garlic, 1/2 tsp ginger powder, and a dash of black pepper. Stir until the sugar mostly dissolves so the seasoning spreads evenly.
- 4Control
Add the ribs, 500 ml water, and the sauce to a pot, then bring to a boil over high heat.
When it bubbles actively, skim foam from the surface and lower to medium-low heat.
- 5Control
Cut 2 potatoes into large chunks and slice 1/2 carrot diagonally, then add them to the pot.
Cover and braise for about 40 minutes, keeping a gentle simmer until the meat begins to pull from the bones.
- 6Control
When the liquid reduces to less than half and the ribs look glossy, uncover the pot.
Turn the pieces gently before the potatoes break apart, coat them with the sauce, and turn off the heat.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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