Overview
Pork Rib Jjim is a popular dish in Korean cuisine, often featured in festive and celebratory meals. Traditionally, Galbijjim (braised ribs) was made with beef ribs, but the affordability of pork ribs has made Pork Rib Jjim a common choice in many households. Once considered a luxury only enjoyed by the affluent, this dish has become more accessible over time.
Ingredients
- Main Ingredients: 600g ribs, 20g carrots, 10 chestnuts, 10 ginkgo nuts, 1 green onion, 50g onion
- Sauce Ingredients: 3 tablespoons soy sauce, 2 tablespoons sugar, 12 tablespoons broth, 1 teaspoon minced ginger, 2 tablespoons sesame salt, ¼ cup cooking wine, 3 tablespoons minced garlic, 1 tablespoon sesame oil, a pinch of pepper
Preparation and Cooking Process
- Cut the ribs into 5cm pieces(or using ribs) and trim off the fat.
- Soak the ribs in cold water for 30 minutes to an hour to remove blood. For a quicker method, blanch the ribs in boiling water.
- Boil the ribs, onion, and green onion until cooked, checking that no blood comes out when poked.
- Strain the cooked ribs and use the broth as the base for the sauce.
- Mix the broth with soy sauce, sugar, and other sauce ingredients.
- Cook the ribs in the sauce, adding garlic, green onion, and onion midway.
- Once the sauce is reduced by half, add semi-cooked carrots, chestnuts, ginkgo nuts, and the remaining sauce to finish the dish.
This recipe combines the rich flavors of traditional Korean cooking with modern culinary techniques, making it a delightful dish for any occasion.