Perfect Spicy Korean Braised Pork Ribs

Discovering the Flavor Explosion

My Favorite is Spicy Korean Braised Pork Ribs and When I first tried my hand at making Spicy Korean Braised Pork Ribs, I was immediately drawn to the complex layers of flavor in Korean cuisine. I remember being captivated by the vibrant colors of the ingredients—rich red chili flakes, fresh green onions, and the glossy sheen of soy sauce. I was determined to recreate that explosion of flavors at home. As the pork ribs began to simmer, the kitchen filled with an irresistible aroma that promised a comforting, spicy meal.

A Cozy Kitchen Adventure

The preparation was a cozy adventure. I spent a few minutes chopping the vegetables—onions, carrots, and potatoes—while imagining how they would complement the tender pork ribs. Once the meat was prepped and the sugar melted into a caramel-like sauce, I added the vegetables. The sizzling sounds were like a comforting soundtrack, and I felt a sense of accomplishment as the kitchen filled with the rich, spicy scent of the cooking ribs.

Perfecting the Sauce

As the ribs and vegetables simmered, I focused on perfecting the sauce. Mixing coarse and fine Korean red chili flakes with minced garlic and soy sauce created a beautifully balanced, spicy-sweet glaze. Each step was crucial, from stirring the sauce to adjusting the seasoning with black pepper. When the sauce reached the perfect consistency, I knew the dish was ready to be enjoyed.

A Delightful Feast

When I finally served the Spicy Korean Braised Pork Ribs, I was thrilled by how the dish turned out. The tender, juicy ribs were coated in a rich, spicy sauce, with chunks of soft potatoes and carrots that absorbed all the flavors. Each bite was a delightful blend of sweet and spicy, perfectly complemented by a side of steamed white rice. This dish not only satisfied my cravings but also made me proud of the Korean flavors I had brought to life in my own kitchen.

Cherf’s Notes-Spicy Korean Braised Pork Ribs

• Make sure to thoroughly rinse the pork ribs before cooking to remove any excess blood and impurities. This helps ensure a cleaner flavor.
• Blanching the ribs in boiling water before the final cooking step helps to remove excess fat and impurities, which results in a clearer broth and more tender meat.
• If you prefer a milder dish, reduce the amount of spicy peppers or use milder chili flakes. Conversely, add extra chili flakes for more heat.
• Keep an eye on the liquid level during simmering. If it reduces too quickly, add a bit more water to maintain the desired consistency of the sauce.
• For added depth of flavor, consider incorporating a splash of rice wine or a tablespoon of sesame oil towards the end of cooking.
• This dish pairs exceptionally well with steamed white rice and can be garnished with fresh cilantro or sesame seeds for added flavor and presentation.
• Leftovers can be repurposed into a delicious fried rice dish. Simply stir-fry with leftover rice and some thinly sliced dried seaweed for an easy and tasty meal.

Spicy Korean Braised Pork Ribs

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

450

kcal

Total time

1

hour 

Dive into the rich, spicy, and savory world of Korean cuisine with these Spicy Korean Braised Pork Ribs! This dish is a delightful blend of tender pork ribs, spicy peppers, and a sweet-savory sauce that will leave your taste buds dancing. Perfect for a cozy dinner or an impressive meal for guests, this recipe is both flavorful and surprisingly easy to make. Inspired by the flavors of traditional Korean braised dishes, this recipe is sure to become a favorite in your household.

Ingredients

• Main Ingredients

• 2.2 lb pork ribs (country ribs or any type of pork rib)

• 2 medium onions, chopped into chunks

• 2 small potatoes, cut into bite-sized pieces

• 1/2 large carrot, sliced into chunks

• 1 ½ large green onions or 2 small scallions, sliced

• 3 Tbsp granulated sugar

• 3 1/3 cups water

• Sauce Ingredients

• 1/2 cup soy sauce

• 2 Tbsp minced garlic

• Ground black pepper to taste

• 1 Tbsp coarse Korean red chili pepper flakes

• 2 Tbsp fine Korean red chili pepper flakes

Directions

• Preparing the Pork Ribs – In a large bowl, soak the pork ribs in cold water and rinse each piece under running water. Boil a large pot of water and add the pork ribs once boiling. Cook for about 5-8 minutes until the meat is no longer bright red. Discard the water and clean the pot.
• Vegetable Preparation – Chop the onions, carrot, and potatoes into bite-sized chunks. Slice the green onions and spicy peppers.
• Simmering – Pour in 3 1/3 cups of water and bring to a simmer. Add the potatoes, carrots, minced garlic, and soy sauce. Continue to simmer until the liquid reduces by about two-thirds.
• Final Seasoning – Stir in the coarse and fine Korean red chili pepper flakes, sliced green onions, spicy peppers, and ground black pepper. Simmer until the sauce reaches your desired consistency.

Equipment

• Chef’s Knife
• Cutting Board
• large pot
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 1200mg
• Potassium: 600mg
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 10g
• Protein: 25g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 6mg
• Iron: 15mg

FAQ-Spicy Korean Braised Pork Ribs

Can I use a different type of meat for this recipe?

Yes, you can substitute pork ribs with beef short ribs or chicken thighs. Adjust the cooking time accordingly, as different meats may require different cooking times.

How can I make this dish spicier?

To increase the spiciness, add more spicy peppers or use additional coarse and fine Korean red chili pepper flakes. Taste the sauce and adjust as needed.

Is there a gluten-free option for this recipe?

Yes, you can use tamari instead of soy sauce to make the dish gluten-free. Ensure that all other ingredients are gluten-free as well.

Can I prepare this dish in advance?

Yes, you can make this dish ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

What can I use instead of Korean red chili pepper flakes?

If you don’t have Korean red chili pepper flakes, you can use regular red chili flakes or a mix of paprika and cayenne pepper as a substitute. Adjust the quantity based on your preferred heat level.