Kim Dae-seok's Braised Pork Back Ribs

• pork back ribs 1kg
• water 700ml (for drawing out blood)
• water 700ml (for preliminary boiling)
• sugar 2 tablespoons
• green onion 1 stalk
• green chili pepper 1 piece
• ginger 1 piece
• cola 350ml (for preliminary boiling)
• cola 150ml (for seasoning)
• soju 1 cup (160ml)
• whole peppercorns 20 pieces
• Korean dark soy sauce 1/3 cup
• water 100ml (for seasoning)
• oyster sauce 1 tablespoon
• yuzu syrup 2 tablespoons
• mirin 3 tablespoons
• minced garlic 1 tablespoon
• potato starch 1 tablespoon
• cold water 3 tablespoons (for starch)
• ketchup 1 tablespoon
• rice syrup 1 tablespoon
• pepper to taste

Recipe 🍳

Cooking tips 💡

• It’s better to make cuts after the preliminary boil and heating—this prevents loss of precious juices and keeps the meat moist.
• The starch must be mixed with cold water separately before adding to hot liquid; otherwise, it will clump. Add it during the middle of cooking.
• The citric acid and aroma of yuzu syrup effectively cut through the fatty richness of pork, delivering a clean, fragrant finish.

Recommended for 🙋

• ⭐Those who want to create a perfectly balanced galbi jjim with the fragrant aroma of yuzu and the sweet touch of cola.
• ⭐Those who enjoy tender, juicy, well-glazed back ribs without dryness.
• ⭐Those aiming for a professional-looking, glossy finish with chewy, shiny texture through precise starch control.