SPICY PORK GALBI JJIM

Introduction

Maeun Dwaeji Galbijjim is a rich and flavorful Korean braised dish made with pork ribs simmered in a spicy sauce. The ribs are first parboiled to remove impurities, then braised slowly in a mixture of gochugaru (Korean chili flakes), gochujang (red chili paste), soy sauce, garlic, and sugar until tender and deeply flavorful. The result is a perfectly balanced dish that’s spicy, savory, and slightly sweet—ideal for special meals or cozy family dinners.

Ingredients

• 1kg pork ribs

• 1 potato, 1/4 Korean radish, ½ onion, 1 carrot, 1 green onion, 1 chili pepper, 500ml water

• 4 tbsp gochugaru (Korean chili flakes)

• 5 tbsp soy sauce

• 2 tbsp gochujang (Korean chili paste)

• 3 tbsp sugar

• 2 tbsp minced garlic

• 3 tbsp mirin (or cooking wine)

• ½ tbsp minced ginger

• 1 tbsp sesame oil

• Black pepper, to taste

Preparation

1. Remove blood from ribs:
   Soak the ribs in cold water for about 30 minutes, changing the water once or twice to remove excess blood.

2. Parboil the ribs:
   Boil the ribs briefly in water for 5–7 minutes, then drain and rinse to remove any remaining impurities.

3. Optional tip:
   You can parboil the ribs with green onion, garlic, and a spoonful of doenjang (soybean paste) to reduce odor and enhance flavor.

Instructions

1. Make the sauce:
   Combine gochugaru, gochujang, soy sauce, sugar, garlic, mirin, ginger, sesame oil, and black pepper in a bowl. Mix well.

2. Simmer the ribs:
   In a large pot, add the ribs, two-thirds of the sauce, and 500ml of water. Bring to a boil, then reduce heat to medium and simmer for about 20 minutes.

3. Add vegetables:
   Add the potato, radish, and carrot. Continue simmering for another 20–25 minutes, then add the remaining sauce, onion, green onion, and chili pepper. Cook for an additional 5–10 minutes until everything is tender.

4. Finish:
   When the sauce thickens and the ribs become tender, simmer uncovered for another 5–10 minutes to let the flavors concentrate.

✨Tips : Adding grated pear or apple to the sauce naturally tenderizes the meat and adds a hint of sweetness.
Arrange the vegetables (especially potatoes and radish) at the bottom of the pot so they absorb more flavor as the ribs braise.