A few weeks ago at cooking class we learned how to make an amazing rib dish. I’ve never really been a big fan of ribs, but this completely changed my mind. They were tender and full of flavor. I can honestly say that it’s my favorite thing we have made at cooking class.
Here’s the recipe so you can all try cooking them at home!
Baby Back Rib Stew (돼지 등갈비찜)
Pork Ribs (돼지 등갈비)
Soak ribs for 1+ hrs in cold water to take the blood out of the bones. Change the water 2-3 times during the soaking process.
Put water in a large pot
Add the following to the water:
~4 cloves garlic
Shake in some whole peppercorns
Ginger in honey (or just ginger)
1 Tbsn alcohol (white wine or soju)
1 Tbsn plum extract (Or replace ginger/alcohol/plum with Mijung)
While waiting for the water to boil, prepare the marinade.
Add the following to a blender or food processor:
5 garlic cloves
1/2 Asian pear
1 Tbsp each: Ginger/plum extract /alcohol (OR 2-3 Tbsp of Mijung)
4 Tbsp soy sauce
Ground Black pepper
1 Tbsp corn syrup
Once the water boils, add 3 scoops of the boiling water to blender with the marinade ingredients and blend until smooth.
Pork Ribs (돼지 등갈비) Continued
Continue boiling the water and add the ribs. Boil uncovered for 5-10 minutes.
Rinse the ribs, then add the marinade and let them marinate in the fridge for at least 2-3 hours or overnight.
After marinating, line a large pot with thickly sliced radishes. Then, add the ribs and marinade to the pot and cook covered over high heat. If your pot isn’t large enough, you can use two pots.
Once the marinade starts boiling, turn the heat down to medium and continue to cook for about 40 minutes.
Next, add two potatoes and a large carrot (peeled and sliced) and cook for 10 minutes. Then, add a white onion and cook for another 10 minutes.
TIP 1: ROUND THE EDGES OF THE RADISH AND POTATOES SO THEY DON’T FALL APART WHILE COOKING.
TIP 2: TO GIVE THESE RIBS A LITTLE EXTRA KICK, ADD A BIT OF KOREAN CHILI POWDER (고추가루) AT THE VERY END OF THE COOKING PROCESS. MIX WELL.
Add sesame oil & seeds, green onions, mushrooms and diced chili peppers (optional) as a garnish and it’s done. Enjoy!
For more information on Korean cooking classes in Ulsan, click here.