Korean Braised Pork Ribs
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Dwaeji galbi-jjim is a Korean braised pork rib dish simmered in a soy sauce base with Korean radish, carrots, and onion.
Read more
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. Soy sauce, sugar, and fermented depth from the ganjang build a savory-sweet profile without tipping into sweetness. The radish chunks turn translucent and soak up the seasoning, becoming as flavorful as the meat itself. Served with steamed rice, this is a hearty main course suited to cooler weather.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Heat
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.
- 3Control
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.
- 4Control
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.
- 5Prep
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dwaeji galbi-jjim cooks pork ribs low and slow until the meat falls away from the bone.
- Finish cue
- Braise 20 more minutes until the radish turns slightly translucent and a chopstick slides in easily.
- Avoid this
- Turn the ribs once or twice during cooking so the pieces on top are coated and do not dry out.
- Storage and reheating
- Marinating overnight gives deeper flavor.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
90min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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