Korean Braised Pork Ribs in Soy-Ginger Sauce Recipe
Tender, fall-off-the-bone ribs in a thick, slightly sweet soy-ginger sauce are a dish that often appears at family gatherings and on the holiday table in Korea. The flavor is a bit similar to Polish ribs in sauce, but instead of marjoram and pepper you get ginger, garlic, and sesame. It’s a great way to feed the whole family from one roasting pan and have a ready-made sauce for rice.
This dish combines the comforting feel of classic braised ribs with the bold flavors of Korean home cooking. The long, gentle braise makes the meat incredibly tender, while soy sauce, ginger, garlic, and sesame create a rich, glossy sauce that’s perfect for spooning over rice.
Chef's tips
Use meaty ribs with a bit of fat – they stay juicier and give the sauce more flavor. Don’t rush the braising time: the extra minutes on low heat are what make the meat fall off the bone. If you have time, marinate the ribs longer in the fridge so the flavors penetrate deeper.
How to serve
Serve the ribs in a large dish, generously coated in sauce, with a bowl of steamed white rice on the side. Add simple banchan-style sides such as kimchi, lightly pickled cucumbers, or a fresh napa cabbage salad. Sprinkle extra toasted sesame seeds and sliced chives or spring onions on top just before serving.
Ingredients
- pork ribs - 1 kg
- onion - 2 pieces
- garlic - 5 cloves
- ginger - 3 cm
- soy sauce - 80 ml
- sugar - 2 tablespoons
- mirin rice wine - 3 tablespoons
- oil - 2 tablespoons
- water - 400 ml
- sesame oil - 1 tablespoon
- sesame seeds - 1 tablespoon
- chives - 3 tablespoons
- pepper - 0.25 teaspoons
- gochujang paste - 1 tablespoon
Preparation
- Cut the ribs into pieces between the bones, rinse under cold water, and pat dry with paper towels.
- Peel the onions and slice them into thick wedges. Peel the garlic and finely chop it. Peel the ginger with a teaspoon and grate it on a fine grater.
- In a large bowl, mix the soy sauce, sugar, mirin, grated ginger, garlic, gochujang paste, and pepper. Add the ribs, coat them thoroughly in the marinade, and set aside for at least 20 minutes (if you have time, refrigerate for 2 hours).
- Heat the oil over medium-high heat in a wide pot or deep frying pan. Arrange the ribs in a single layer (without the marinade) and sear for 5–7 minutes until lightly browned on both sides.
- Add the onion to the pot and fry together with the ribs for about 3–4 minutes, stirring, until the onion softens.
- Pour the remaining marinade and the water into the pot. Bring to a boil, reduce the heat to low, cover, and braise for 60 minutes. Stir every 15 minutes and, if needed, add a little water so the meat doesn’t burn.
- After an hour, uncover the pot and cook for another 20–30 minutes over medium heat, until the sauce has clearly thickened and the meat is very tender – try inserting a fork; it should slide in without resistance.
- At the end, pour in the sesame oil, stir, and taste the sauce. If needed, adjust the seasoning with a little more sugar or soy sauce.
- Serve the ribs hot, sprinkled with toasted sesame seeds and chopped chives, ideally with hot rice and a simple slaw.
Storage
No storage information available for this dish.
This recipe is a great bridge between familiar, slow-braised Polish-style ribs and the aromatic, slightly sweet-and-spicy flavors of Korean cuisine. It’s ideal for weekends or family gatherings, when you can let the pot simmer away while you prepare the sides.
