Spicy Korean Braised Pork Ribs - Baek Jong Won
Soft and tender pork ribs braised in a spicy, salty and sweet Korean sauce with large bites of potato. Perfect to serve with a bowl of hot white rice.
Servings: 4 people
Ingredients
- 2.2 lb (1 kg) pork ribs *I used country ribs but any type of pork rib should work
- 2 onions
- 2 small potatoes
- 1/2 carrot
- 1 ½ large green onion or 2 small scallions
- 2 spicy peppers Jalapeños or serrano peppers work great
- 3 Tbsp sugar
- 800 ml (3 1/3 cup) water
Sauce Ingredients
- 100 ml soy sauce 6 2/3 Tbsp (equals 1/4 cup plus 2 2/3 Tbsp)
- 2 Tbsp minced garlic
- Ground pepper to taste
- 1 Tbsp coarse Korean red chili pepper flakes
- 2 Tbsp fine Korean red chili pepper flakes fine chili pepper flakes are used to make Korean red pepper taste so mixing of the two types of pepper flakes mesh well together. If you only have one type, use all 3 Tbsp for one type
Instructions
- In a large bowl, soak the pork ribs in cold water and wash each piece under running water. (You don’t need to soak pork ribs in water like beef).
- Boil a large pot of water and once boiling, place in the pork ribs for about 5-8 minutes until you don’t see bright red on the meat. Throw away the water and clean the pot. * Make sure to place the meat once the water is boiling so the meat stays tender.
- Prep the vegetables. Cut the onions, carrot, and potato into bite size chunks. Slice the green onions and spicy peppers.
- Place the pork ribs back into a clean pot. Sprinkle in 3 Tbsp of sugar and stir-fry the meat. * Adding in the sugar early makes the meat and dish overall sweeter without using too much sweetener. This is a Baek Jong Won trick that he uses across recipes.
- Once all the sugar has melted, add in the onions and continue to stir-fry on high heat for about 8-10 minutes. * The onions will also add a sweet depth into the flavor.
- Add in 3 ⅓ cups of water (800 ml). Just enough to have all the ingredients in the water. Once the water begins to simmer, add the potatoes and carrots. Also add in the 2 Tbsp of minced garlic and 100 ml soy sauce. Continue to simmer until the liquid sauce is reduced to about ⅔ of the starting amount.
- Add in the 1 Tbsp coarse and 2 Tbsp fine Korean red chili pepper flakes. Also add in the green onion, spicy peppers and the finishing touch of ground pepper. Continue to simmer until the sauce is suits your taste. I took it off the oven just about at this point!
