돼지갈비 (Pork Ribs)
Maeun Dwaeji Galbijjim (Spicy Pork Rib Braise)
To follow up on our popular Dwejigalbi Doenjang Jjigae post – this post provides some additional details and variations to arrive at Tastytown Tender Delicious yet Healthy pork ribs quickly and easily.
Deliverables: fall-off-the-bone tender, flavorful, spicy, juicy pork ribs made in one pot with 5 minutes of prep. The Jjigae post above was more focused on not only tender meat but a clean tasting stew or soup base. This post is a recipe more for a meat main dish.
Variations: after this cook, since the meat will be fully ready to eat, you can optionally “finish” on the grill for a smokey BBQ twist, or in the broiler/airfryer to set a crispy crust, with or without sauce.
H-Mart had some random “pork rib chunks for stew” on sale – not sure what the proper name is, but it was a good looking pack of uniformly cut pieces of pork with nice marbling. These ended up really great thanks to the combination of meat, fat, bone, cartilage, and connective tissue. This recipe will work with any style of ribs, pork shoulder, or pork belly. Ribs render fat that mixes with the spices for that awesome red spicy oil, and the bone-in connective tissue melts down into a rich and thick sauce.
Ingredients:
Pork (nicely marbled, ribs, shoulder, or belly)
Doenjang
Gochujang
Soy Sauce
Garlic & Onion (fresh and/or powdered)
Spices (black pepper, red pepper, paprika, whatever you like)
“Cleaning the Meat”
Nowadays, rinsing raw meat in your sink is said to spread germs and doesn’t really do anything to actually “clean” anything.
Some cultures soak meat to remove impurities, and so, I give the ribs a quick boil in salt water to clean and remove whatever nastiness was on the surface.
Instant Pot: press the “sauté” button, with the lid off, toss the ribs directly from the store package into the Instant Pot to brown for a minute or two. Then add enough water to just cover the meat. Salt, vinegar, and/or lemon optional.
Boil for 5 minutes while preparing the sauce. The water can look and smell nasty so dump the first boil liquid and rinse with fresh water.
The Sauce
In a bowl combine:
1 Tbs doenjang
1 Tbs gochujang
1/3 cup soy sauce
1 tsp garlic powder
1 tsp onion powder
black pepper
red pepper
paprika
Coat each piece of now cleanly rinsed meat in The Sauce.
There may be some leftover water from the rinse, and that’s okay. But it should not be soaking in water.
The sauce should be thick enough to cling onto each side of the meat.
In other braises, I have added chunks of fresh onion, but you end up with a lot of liquid. That liquid can be boiled off later, so the end result might be similar, so if you like onion, go for it. In this cook, I skipped the fresh onion but had to add fresh garlic because I love garlic.
Press the MEAT/STEW button on the Instant Pot for High Pressure cook for 15 minutes.
After the pressure releases, the meat will be fully cooked and ready for finishing.
FYI, the Instant Pot will automatically simmer on the Keep Warm setting for hours after the timed cook, so let it slow cook for as long as you have (the longer the better).
If you have 4-5 hours, I would do a short 4 minute high pressure cook and leave it be to simmer for 4 hours. Low and slow cooking breaks down the connective tissues without drying out the meat (which can happen when doing a high pressure quick cook).
Finishing:
The tender meat can now be coated with a rub or BBQ sauce and finished on the grill, broiler, or air fryer for a fantabulous crust.
Or for a complete start to finish one-pot cook, remove the instant pot lid and press SAUTE to boil off excess liquid for a thicker sauce.
Top with parsley and/or green onion.
Chef’s Kiss! Soooooooo good!
0 Comments