Pork back ribs braised low and slow for 90 minutes in a gochujang-based sauce with curry and plain yogurt, resulting in tender, fall-off-the-bone meat with a spicy, savory flavor.

A super simple mukeunji deunggalbi jjim that skips the blood-leaching step and instead simmers to save time, while adding deep savory flavor with doenjang and anchovy fish sauce.