Korean Braised Pork Ribs with Young Radish Greens

Name: Korean Braised Pork Ribs with Young Radish Greens
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Korean
Ingredients: pork ribs 900 g; young radish greens 220 g; onion 150 g; soy sauce 5 tbsp; gochujang 1.5 tbsp; Korean chili flakes 1 tbsp; minced garlic 1.5 tbsp; plum syrup 2 tbsp; water 600 ml; perilla oil 1 tbsp

Quick answer

Total time: 85 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Pork ribs braise for 40 minutes in a spicy soy, gochujang and chili sauce, and young radish greens (yeolmu) join only in the last few minutes, bringing a fresh, grassy note and crunchy stems to an otherwise heavy braise.

Because stems and leaves cook at different speeds, the leaves are added last and just wilt. Before any of that, the ribs soak in cold water and get a quick blanch to rinse away the foam and impurities caught between the bones. Thick-cut onion joins once the meat starts to slide off the bone and softens without falling apart. Green plum syrup softens the chili heat with a little fruity sweetness, and a spoon of perilla oil gives the finish its gloss.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.