Slow Cooker Spicy Pork Ribs (Maeun Dwaeji Galbijjim)
User Reviews
4.7
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Course
Main Course
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Cuisine
Korean
Slow Cooker Spicy Pork Ribs (Maeun Dwaeji Galbijjim)
Description
The recipe starts by soaking and rinsing pork ribs to remove excess blood, then placing them in a slow cooker with chunked vegetables including onion, potato, carrot, scallions, garlic, and ginger. A sauce made from Korean red chili flakes (gochugaru), sweeteners like sugar and honey, soy sauce, rice wine or mirin, fermented soybean paste (doenjang), gochujang chili paste, and grated apple is mixed and poured over the ribs and vegetables, providing layered spicy, savory, and slightly sweet flavors characteristic of Maeun Dwaeji Galbijjim.
The ribs cook on high for 4 to 5 hours or low for 6 to 8 hours, until tender. Sesame oil and sesame seeds are added near the end to enhance aroma and texture. The richness and spice of the sauce complement the soft vegetables that soak up the flavor, making this a warming main dish traditionally enjoyed with a bowl of steamed rice.
Ingredients
- 3 pounds pork baby back ribs
- 1 onion cut into big chunks, medium
- 1 potato cut into big chunks, large
- 1 large carrot cut into chunks about an inch
- 2 scallions cut into big chunks
- 6 to 7 garlic roughly chopped, cloves
- 1-1/2 inch ginger thinly sliced
Sauce
- 3 tablespoons gochugaru 고추가루, Korean red chili pepper flakes
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons soy sauce
- 3 tablespoons rice wine or mirin
- 2 tablespoons honey
- 2 tablespoons gochujang 고추장, Korean red chili pepper paste
- 1 teaspoon doenjang 된장, Korean fermented soybean paste
- 1/2 apple grated
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Separate the ribs by cutting through the meat between the bones. Rinse the ribs, and let them sit in cold water for about 30 minutes to draw out excess blood. Drain well or pat dry with paper towels.
- Place the ribs in the slow cooker. Mix all the sauce ingredients (except the sesame oil and seeds) in a small bowl. Add to the ribs, and stir well to coat evenly. Drop the vegetables in.
- Turn the slow cooker on high heat. Cover, and cook for about 4 to 5 hours until the ribs reach the desired tenderness (you can cook on low heat if you’ll be out longer, about 6 to 8 hours). Stir in sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.
User Reviews
Overall Rating
4.7
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