Korean Galbi Tteokbokki (Soy-Braised Pork Rib Rice Cake Stir-Fry)
Galbi tteokbokki marinates boneless pork ribs in soy sauce, sugar, mirin, garlic, and sesame oil for fifteen minutes, then braises them with rice cakes. The ribs are seared over high heat first to lock in their savory juices, then water and rice cakes are added and simmered on medium until the sauce reduces and coats the tteok. No gochujang is used, so there is zero heat -- the flavor profile is entirely soy-and-sugar sweet-salty, deepened by the rendered pork fat and juices. Green onion and sesame seeds finish the dish, and the reduced sauce glazes both the rice cakes and meat with a visible sheen.
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Instructions
- 1
Cut ribs into bite-size pieces and marinate in soy sauce, sugar, mirin, garlic, and sesame oil for 15 minutes.
- 2
Sear marinated ribs in a pan over high heat until browned.
- 3
Add water, bring to a boil, add rice cakes, and simmer for 12-15 minutes over medium heat.
- 4
Once the sauce thickens, top with green onion and sesame seeds.
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