Sunday, December 4, 2016

Spicy Galbi Jjim (Korean style braised pork ribs)

Picture revised 03/05/2017

Ribs and potatoes on the baking dish before going into the oven
The first time I found out about this dish was on one of the episode of Late Night Restaurant which was a Korean drama show that was released last year. Anyway, if you like Korean food you may actually like that drama because it showed case a lot of different kind of Korean dishes.

When I googled recipe for spicy galbi jjim I found a recipe by Hyosun from Korean Bapsang. Her version which was the recipe I posted here was cooked on slow cooker. No worry if you don't have one. I cooked mine on a ceramic bakeware covered with aluminum foil on 350 degree for 2 hours. The result was tender ribs with meat fall of the bones.

3 pounds pork baby back ribs
1 medium onion, cut into big chunks
1 large potato, cut into big chunks
2 scallions, cut into big chunks
6 to 7 garlic cloves, roughly chopped
1-1/2 inch ginger, thinly sliced

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

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 or your baking dish if you're using oven. 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. Arrange the potato and green onion on top.
Served galbi jjim with your choise of side dish (ban chan)

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.

Or if you're using oven like my method, preheat the oven at 350 degrees. Arrange your ribs in the dish, top off with the potato chunks and cut green onion. Take a piece of aluminum foil and covered the top your baking dish to keep the meat and sauce from drying up. Pop it in the oven and set the timer for 2 hours.