Korean Braised Pork Ribs with Young Radish Greens
Quick answer
Yeolmu dwaeji galbi jjim is a Korean braised pork rib dish finished with young radish greens, cooked in a gochujang and soy sauce seasoning.
What makes this special
- Yeolmu dwaeji galbi jjim simmers pork ribs in gochujang until the meat falls off the bone, flavored with young radish greens.
- Pork rib bones yield a rich stock that gochujang turns sharply spicy
- Young radish greens added only the last 15 min preserve crisp stems
Key ingredients
Core cooking flow
- 1 Soak 900 g pork ribs in cold water for 20 minutes to draw out blood.
- 2 Wash 220 g young radish greens and cut them into 5 cm lengths, keeping thick...
- 3 Mix 5 tablespoons soy sauce, 1.5 tablespoons gochujang, 1 tablespoon gochuga...
Yeolmu dwaeji galbi jjim is a Korean braised pork rib dish finished with young radish greens, cooked in a gochujang and soy sauce seasoning. The ribs simmer until the meat separates from the bone, building a concentrated, spicy braising liquid from the rendered pork stock and chili paste. Young radish greens are added only in the final minutes to preserve their crisp stems and fresh, slightly peppery aroma, which lightens the rich, heavy sauce. The combination of fall-off-the-bone pork and bright summer greens makes this a seasonal main course that bridges richness and freshness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 900 g pork ribs in cold water for 20 minutes to draw out blood.
Blanch them in boiling water for 3 minutes, then rinse away foam and residue around the bones so the braise tastes clean.
- 2Season
Wash 220 g young radish greens and cut them into 5 cm lengths, keeping thicker stems separate from tender leaves.
Slice 150 g onion thickly so it softens in the sauce without disappearing.
- 3Season
Mix 5 tablespoons soy sauce, 1.5 tablespoons gochujang, 1 tablespoon gochugaru, garlic, plum syrup, and 600 ml water.
Stir until the paste dissolves fully so the seasoning reaches the ribs evenly.
- 4Control
Put the ribs and braising liquid in a pot and bring to a boil over high heat.
Skim foam as it rises, lower to medium, leave the lid slightly open, and simmer for about 40 minutes.
- 5Control
When the meat starts to slide easily from the bone, add the onion and cook for about 7 more minutes.
If the liquid has reduced too much, add a little water to prevent scorching.
- 6Finish
Add the young radish stems first and cook 3 minutes, then add the leaves for only 2 more minutes.
Drizzle in 1 tablespoon perilla oil, turn off the heat when glossy, and serve right away.
After the steps
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