{"id":2058,"date":"2011-12-09T18:22:30","date_gmt":"2011-12-10T02:22:30","guid":{"rendered":"http:\/\/koreanathome.wordpress.com\/?p=2058"},"modified":"2021-02-17T09:47:27","modified_gmt":"2021-02-17T17:47:27","slug":"spicy-soy-braised-pork-ribs-dwaeji-galbi-jorim","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/spicy-soy-braised-pork-ribs-dwaeji-galbi-jorim\/","title":{"rendered":"Spicy Soy Braised Pork Ribs (\ub3fc\uc9c0\uac08\ube44 \uc870\ub9bc Dwaeji Galbi Jorim)"},"content":{"rendered":"
\"Dwaeji
Dwaeji Galbi Jorim Soy Braised Pork Ribs (\ub3fc\uc9c0\uac08\ube44 \uc870\ub9bc)<\/figcaption><\/figure>\n

Dwaeji Galbi Jorim is Korean braised pork ribs cooked my family style – quite salty and spicy and not at all sweet. Eating this dish always brings back my childhood memories – my absolute favorite but it also was a bit of a torture eating these because they were so spicy. It could be that I simply couldn’t handle the heat but I really think the Korean chili peppers were a lot spicier than the ones I get today in California. After eating about two ribs, my lips would start to hurt and then would start throbbing because it was so spicy and salty. Towards the end of the meal, my lips were basically numb. But I couldn’t stop eating…it was just too good…. my mouth is watering now just thinking about it! Unfortunately, I never learned how to make this dish before I left home. But kudos to my sis #2 for making this for me and giving me the recipe.<\/p>\n

I don’t think I ever saw Dwaeji Galbi Jorim served at a restaurant anywhere and I thought it was just one of those Korean foods that are made at home and not at restaurants. But when I searched on the Korean internet for Dwaeji Galbi Jorim (braised pork ribs) recipes, I was surprised to find that there were no recipes similar to this one at all. Our family’s Dwaeji Galbi Jorim recipe has no sweetness at all whereas all of the recipes online had some sugar and cooking wine which means there is added sweetness. They also usually have garlic which I don’t find necessary. In terms of ingredients, this recipe has very few – only 5 not including water. So this would be a great recipe for students or singles who really don’t (or even want to) have an extensive pantry of seasonings and ingredients.<\/p>\n

BTW, if you have a pressure cooker or Instant Pot, try this pressure cooker recipe<\/a>.<\/p>\n

Spicy Soy Braised Pork Ribs (Dwaeji Galbi Jorim)<\/h4>\n

Servings: 4 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Time: prep 5-10 min + cooking 1 hr 15 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Easy<\/p>\n

Ingredients<\/span><\/strong><\/p>\n

    \n
  1. 2 lb pork spare ribs<\/li>\n
  2. 3\/4 C + 2 T regular soy sauce (Kikkoman)<\/li>\n
  3. 1 oz ginger (about 4 slices, each 1\/4 in thick)<\/li>\n
  4. 8 Korean green chili peppers (\ud48b\uace0\ucd94 putgochu) – use less if using spicier pepper<\/li>\n
  5. 1\/8 tsp ground black pepper<\/li>\n
  6. 2 3\/4 C water<\/li>\n
  7. 1\/8 ~ 1\/4 tsp ginger powder (optional)<\/li>\n<\/ol>\n

    Directions<\/span><\/strong><\/p>\n

    The pork ribs I used in this post was bought at Whole Foods Market (because they had a great sale!) but you can use your favorite ribs from your local store.<\/p>\n

    \"pork
    Whole Food’s pork spare ribs, St Louis style<\/figcaption><\/figure>\n

    These St Louis style (breast bone removed) spare ribs didn’t have too much fat and was not too big – perfect for our jorim.<\/p>\n

    \"sliced
    sliced into individual ribs<\/figcaption><\/figure>\n

    1. Slice ribs into individual pieces and soak them in cold water for 5-10 minutes<\/strong> to draw out the blood.<\/p>\n

    2. Prepare ginger<\/strong> by peeling and cutting 4 to 5 of 1\/4 inch thick slices.<\/p>\n

    3. Cut Korean green chili peppers<\/strong> into half or thirds (approx 1 1\/2 inch long pieces).<\/p>\n

    \"cut
    cut Korean green chili peppers (\ud48b\uace0\ucd94 putgochu)<\/figcaption><\/figure>\n

    I like to use Korean peppers because of their sweetness and milder taste. If these are not available to you, you can substitute Jalapeno peppers. Since Jalapeno peppers are considerably hotter than the Korean peppers, the amount should be reduced to 3-4 peppers depending on how spicy you want it.<\/p>\n

    3. In a pot, add pork, water, soy sauce, ginger and black pepper<\/strong>. And optionally add ginger powder.<\/p>\n

    \"ribs
    ribs with soy sauce, ginger, water and pepper<\/figcaption><\/figure>\n