Korean Braised Pork Ribs
Quick answer
- Total time
- 115 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The ribs spend half an hour in cold water and get a quick blanch and rinse before they ever meet the soy braising liquid.
Read more
It is an extra step, but it keeps the foam and impurities out of the pot, and the finished sauce tastes clean rather than murky.
Ingredients
Instructions
- 1
Soak 1 kg pork ribs in cold water for 30 minutes to draw out blood.
If the water turns very red, change it once, then rub between the bones under running water and drain well.
- 2
Bring plenty of water to a full boil, add the ribs, and blanch for 3 minutes.
Discard the foamy water and impurities, lift out only the ribs, and rinse them again so the braising liquid stays clean.
- 3
Put the ribs in a pot with 700 ml water, 5 tablespoons soy sauce, 1.5 tablespoons sugar, 1.5 tablespoons minced garlic, and 10 g ginger. Bring to a strong boil over high heat, stirring once to dissolve the sugar.
- 4
Once it boils, reduce to medium-low heat, cover, and braise for 40 minutes.
Turn the ribs once or twice during cooking so the pieces on top are coated and do not dry out.
- 5
Cut 250 g radish, 120 g carrot, and 150 g onion into large pieces, then add them to the pot.
Braise 20 more minutes until the radish turns slightly translucent and a chopstick slides in easily.
- 6
When the sauce has reduced to a shallow glaze and the rib meat separates easily from the bone, turn off the heat.
Mix in 1 teaspoon sesame oil gently, then plate while hot with some sauce spooned over.
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