Korean Braised Pork Ribs
Dwaeji galbi-jjim is a Korean braised pork rib dish simmered in a soy sauce base with Korean radish, carrots, and onion. The ribs cook low and slow until the meat practically falls off the bone, absorbing the ginger- and garlic-infused braising liquid along the way. The radish chunks turn translucent and soak up the seasoning, becoming as flavorful as the meat itself. Served with steamed rice, this dish is a hearty main course suited to cooler weather.
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Instructions
- 1
Soak ribs in cold water for 30 minutes to remove blood, then rinse.
- 2
Blanch ribs in boiling water for 3 minutes and drain.
- 3
Add ribs, water, soy sauce, sugar, garlic, and ginger to a pot and bring to a boil.
- 4
Reduce to medium-low and simmer 40 minutes, then add radish, carrot, and onion.
- 5
Simmer another 20 minutes until vegetables are tender and sauce reduces.
- 6
Finish with sesame oil and plate.
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