Dwaeji Galbi Jorim (Korean Spicy Soy Braised Pork Ribs)

Name: Dwaeji Galbi Jorim (Korean Spicy Soy Braised Pork Ribs)
Prep time: 1 h 5 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 6 people
Ingredients: 2 lb pork spare ribs; 14 Tbsp Regular soy sauce; 1 oz ginger; 8 Korean green chili peppers; 1/8 tsp ground black pepper; 2 3/4 C water; 1/8 - 1/4 tsp ginger powder

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Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 15 mins
Servings
6 people
Calories
324 kcal
Course
Main Course
Cuisine
Korean

Dwaeji Galbi Jorim (Korean Spicy Soy Braised Pork Ribs)

Quade Diaz

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This is Korean braised pork ribs cooked my family style – quite salty and spicy and not at all sweet.

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Ingredients

Servings

2 lb pork spare ribs
14 Tbsp Regular soy sauce (14 Tbsp = 3/4 cup + 2 Tbsp), I used Kikkoman
1 oz ginger (about 4 slices, each 1/4 in thick)
8 Korean green chili peppers (풋고추 putgochu – use less if using spicier pepper)
1/8 tsp ground black pepper
2 3/4 C water
1/8 - 1/4 tsp ginger powder (optional)

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Instructions

Slice ribs into individual pieces and soak them in cold water for 5-10 minutes to draw out the blood.
Prepare the ginger by peeling and cutting 4 to 5 of 1/4 inch thick slices.
Cut the Korean green chili peppers into half or thirds (approx 1 1/2 inch long pieces).
In a pot, add the pork, water, soy sauce, ginger and black pepper. And optionally add the ginger powder.
Bring it to a boil on medium high heat. Lower heat to medium, cook for 10 min.
Add about half of the chili peppers. Lower heat to medium low and simmer for 25 min.
Taste a little of the sauce to make sure it’s not too spicy for you. If it’s ok, add the remaining chili peppers and simmer for another 20 min. The sauce should taste really salty – the meat will taste much less saltier so don’t worry.

Notes

Because pork ribs have a lot of fat, you will see a lot of fat on top of the pot when it’s fully cooked. You can skim off the fat with a spoon if you are going to eat it right away. If you have some time, let it cool in a pot overnight or in the fridge and you will see the fat solids form on top. This is much easier to take out. But don’t take out all the fat – you need some for it to taste good.
The ribs will actually taste better when you reheat them the next day or the day after. Remember to add a bit more water every time you reheat.
** Nutrition facts are just estimates and have been somewhat reduced to account for the fact that you will not be consuming all the sauce.

Nutrition Information

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Calories 324kcal (16%) Carbohydrates 5g (2%) Protein 17g (34%) Fat 24g (37%) Saturated Fat 7g (35%) Cholesterol 84mg (28%) Sodium 1201mg (50%) Potassium 275mg (8%) Fiber 2g (8%) Sugar 4g (8%) Vitamin C 7.4mg (8%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 324 kcal

% Daily Value*

Calories	324kcal	16%
Carbohydrates	5g	2%
Protein	17g	34%
Fat	24g	37%
Saturated Fat	7g	35%
Cholesterol	84mg	28%
Sodium	1201mg	50%
Potassium	275mg	6%
Fiber	2g	8%
Sugar	4g	8%
Vitamin C	7.4mg	8%
Calcium	19mg	2%
Iron	1mg	6%