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.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Salty
Umami
Spicy
Warming
Filling
Garlicky
Nutty
Prep Time
25 min
Cook Time
90 min
Total Time
115 min
Servings
4
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
Main Ingredient:
pork ribs
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
In fridge:
3 days
Freezing:
Yes
Przechowuj żeberka w sosie w szczelnym pojemniku. Podgrzewaj powoli w garnku z odrobiną wody lub w mikrofalówce. Możesz zamrozić w porcjach razem z sosem do 2 miesięcy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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