Ultimate Recipe for Korean Braised Pork Back Ribs (등갈비찜)
Indulge in the rich and savory flavors of Korean Braised Pork Back Ribs (등갈비찜), a beloved Korean dish. This exhaustive guide will cover every step, ensuring you achieve the most delicious results.
Ingredients: Korean Braised Pork Back Ribs
- 1 kg pork back ribs, look for meaty and plump ribs
- 1 large onion, sliced into thin half-moons
- 10 cloves of garlic, minced or pressed
- 1/2 cup of top-quality soy sauce
- 1/4 cup mirin, for a hint of sweetness
- 2 tablespoons of gochujang, ensure it’s fresh
- 2 tablespoons brown sugar, or adjust to taste
- 1 tablespoon roasted sesame oil, for a nutty aroma
- 2 green onions, sliced into 2-inch pieces
- 1 medium carrot, julienned
- Water, as needed
- Sesame seeds, lightly toasted for garnish
- Pre-rib Prep: Remove any visible fat from the ribs. Place them in a colander and rinse under cold water for about 2 minutes, gently rubbing the meat to ensure all bone fragments and residual blood are washed off. Use a kitchen towel to pat them completely dry.
- Blanching for Purity: Fill a large pot with cold water, ensuring there’s enough to submerge the ribs. Place it on high heat. As soon as the water starts boiling, gently add the ribs. This blanching step will remove any lingering impurities and give a cleaner taste to the dish. After about 10 minutes, remove the ribs, drain, and set aside. Discard the water and rinse the pot for the next steps.
- Sauce Creation: Using a medium-sized mixing bowl, combine the soy sauce, mirin, gochujang, brown sugar, and minced garlic. Stir with authority until the sugar crystals have fully dissolved and you get a smooth, glossy sauce.
- Braising Beginnings: Return the ribs to the pot. Pour in your freshly made sauce, ensuring every rib is generously coated. Introduce the onions and carrots to the mix, distributing them evenly. Add water, pouring gently until the ribs are just submerged. Give everything a gentle but thorough stir.
- Low and Slow Cooking: With the pot on medium heat, patiently wait for the mixture to boil. Once you see bubbles, immediately reduce the heat to a low setting. Cover the pot snugly with a lid. Allow the flavors to meld and the meat to tenderize by simmering for about 90 minutes. Every 20 minutes, lovingly stir to prevent any ribs from sticking to the pot’s bottom and to ensure even cooking.
- Vegetable Introduction: After the ribs have basked in the sauce for 90 minutes and are nearing tenderness perfection, introduce the carrots and green onions to the pot. Continue to simmer for another 10-15 minutes. This is also a great time to taste and adjust the seasoning if needed. Remember, the flavors should be harmonious.
- Plating with Pizzazz: Once done, carefully transfer the ribs onto a grand serving dish. Generously ladle the sauce on top. Finish by sprinkling with those toasted sesame seeds. Serve immediately alongside fluffy steamed rice.
Mastery of 등갈비찜, the pinnacle of Korean comfort food, is now within your grasp. Follow this guide closely, and you’ll not only satiate hunger but also delight the senses. Embrace the journey of flavors, and don’t hesitate to add your personal touch to the dish. Remember, the best dishes carry the essence of the cook’s heart.
- Marinating for depth: If time allows, consider marinating the ribs in the sauce for a few hours or overnight in the refrigerator. This allows the ribs to absorb even more flavors, resulting in a richer and deeper taste.
- Pairing: 등갈비찜 pairs beautifully with mild and creamy side dishes like potato salad or steamed egg (gyeranjjim). The creamy texture complements the robust flavor of the ribs.
- Storage: Leftovers can be refrigerated and consumed within 3-4 days. Always reheat on low heat to maintain the meat’s tenderness.
- For the heat-lovers: If you have an inclination towards spiciness, feel free to add sliced red chili peppers or a bit more gochujang to the mix.