Kim Dae-seok's Braised Pork Back Ribs
A savory-sweet braised pork ribs dish with a glossy finish, using cola and yuzu syrup to balance off-flavors and sweetness, enhanced with a custom sauce thickened with starch.
Ingredients needed 3 servings
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.
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