Dwaeji Galbijjim (Korean Braised Pork Ribs)
Dwaeji galbijjim, or Korean soy braised pork ribs, is an easy and super flavorful braised dish featuring fall-off-the-bone tender pork ribs, potatoes, and carrots. This recipe shares 2 ways to make dwaeji galibijjim, the traditional stovetop method and a pressure rice cooker method.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds pork riblets (or spare ribs cut into 1½ to 2 inches pieces)
- 2 medium russet potato (peeled and cut into 2 inch chunks)
- 1 large carrot (peeled and cut into 1 inch chunks)
- 1 large yellow onion (peeled and cut into large pieces)
- Green onions (thinly sliced (optional for garnish))
- Cooked white rice ((for serving))
- ½ cup regular soy sauce
- ¼ cup dark brown sugar (packed)
- 2 tablespoons Shaoxing rice wine
- ½ large apple (cored, peeled, and cut into smaller chunks (preferably Fuji apples))
- 2 cloves garlic
- 1 inch knob of ginger (peeled and cut into smaller pieces)
- Few cracks of black pepper
Instructions
- 1
Marinate the pork ribs:
- 2
Combine all of the marinade ingredients into a food processor and blend until evenly combine and mostly smooth.
- 3
Pour the marinade into a large mixing bowl along with the pork ribs. Mix until the ribs are well coated with the marinade. Cover and set aside to marinate for at least 1 hour, preferably overnight. Pro tip: Wash and rinse the ribs a couple of times before marinating to get rid of any excess blood or bone fragments that came from cutting the ribs.
- 4
(Pressure) Rice cooker method:
- 5
Transfer the marinated ribs and the marinade into the rice cooker pot. Scatter the cut potato, carrots, and onion on top of the ribs.
- 6
Secure and lock the rice cooker lid and set the rice cooker to the multicook setting for 35 minutes.
- 7
Once the cook time is up, carefully remove the pot and garnish with green onions. Serve the galbijjim hot with steamed rice.
- 8
Stove top method:
- 9
Transfer the marinated ribs into a tall pan or medium pot. Scatter the potato, carrots, and onions evenly over the ribs.
- 10
Bring the ribs to a boil, then reduce the heat to keep the ribs at a constant simmer. Cover the pan or pot with a lid and let the ribs simmer for about 45 minutes to 1 hour until the ribs are tender and the vegetables are cooked. Stir the pot occasionally.
- 11
If you prefer your braising liquid to be thicker, remove the lid at the last 10 minutes of cooking and let the sauce simmer until desired consistency.
- 12
When the ribs are done cooking, remove from the pan and garnish with green onions. Enjoy with fresh steamed rice!