Main ingredients 🥩
pork ribsradishcarrotshiitake mushroomsgreen oniononioncheongju (or soju)soy saucecooking winepear drinkbrown sugarpeppertuna fish saucecorn syrupminced garlicssanghwa-tang
School Chef's Braised Pork Ribs
Premium braised ribs that are fork-tender with deep seasoning and perfectly deodorized using ssanghwa-tang.
🙋 Recommended for
- ⭐ Those who want to prepare a heartfelt and reliable meat dish for special occasions or guests
- ⭐ Those who want braised ribs with perfectly eliminated pork smell and tender texture
Ingredients needed 🛒4 servings
- pork ribs 1kg
- radish 1/3 piece (3cm thick)
- carrot 1/2
- shiitake mushrooms 3
- green onion 1 stalk
- onion 1
- cheongju or soju 1 cup
- soy sauce 1 cup (paper cup)
- cooking wine 3 tbsp
- pear drink 3 tbsp
- brown sugar 3 tbsp
- corn syrup 1 tbsp
- tuna fish sauce 1 tbsp
- pepper 1 tsp
- minced garlic 2 tbsp
- ssanghwa-tang 1 bottle
- water as needed
Recipe 🍳
- Soak the pork ribs in cold water for 30 minutes to remove blood, then poke thick meat with a fork to help seasoning penetrate. [00:01:12]
- Blanch the ribs in boiling water for 5 minutes to remove impurities, then rinse thoroughly in cold water. [00:01:55]
- In a pot, combine the blanched meat, roughly chopped green onion and onion, 1 cup of cheongju, and enough water to cover the meat. Boil for 30 minutes until about 70% cooked. [00:02:41]
- Make the seasoning sauce by mixing 1 cup soy sauce, 3 tbsp cooking wine, 3 tbsp pear drink, 3 tbsp brown sugar, 1 tbsp corn syrup, 1 tbsp tuna fish sauce, and 1 tsp pepper. [00:04:31]
- After 30 minutes, remove the green onion and onion used for the broth. Leave about 1 cup of broth and the meat. Add the seasoning sauce, roughly cut radish, and shiitake mushrooms. Braise. [00:08:28]
- Cook over medium heat for about 10 minutes, then add carrot, 2 tbsp minced garlic, and 1 bottle of ssanghwa-tang to eliminate any gamey smell and enhance flavor. [00:11:57]
- For the last 5 minutes, turn up the heat to high to glaze the ribs until shiny. Sprinkle with sesame seeds to finish. [00:12:22]
- Remove blood from ribs, poke with fork, blanch for 5 minutes, and rinse.
- Boil ribs with green onion, onion, and cheongju for 30 minutes to tenderize.
- Add part of the broth, seasoning sauce, radish, and mushrooms. Then add carrot, garlic, and ssanghwa-tang to braise.
- Finish by reducing over high heat until glossy.
Cooking tips 💡
- If you cook the seasoning and meat together from the start, the meat becomes tough. So first boil the meat with aromatics in plain water to soften, then add the seasoning. [00:02:27]
- Using brown sugar gives a subtle sweetness and the deep brown color characteristic of braised ribs. [00:05:02]
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