Main ingredients 🥩
deunggalbimukeunjidoenjangmyeolchi aekjeotminced garlicgochugaru
Solo Cooking God's Mukeunji Deunggalbi Jjim
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.
🙋 Recommended for
- ⭐ For those who avoid making ribs because of the hassle of removing blood.
- ⭐ For anyone craving a foolproof, deeply savory Korean main dish with mukeunji and meat.
- ⭐ For home cooks who want a simple way to make tender, fall-off-the-bone galbi jjim.
Ingredients needed 🛒2 servings
- 1 pack deunggalbi
- 1/4 head mukeunji
- 4 cups water
- 1 tbsp doenjang
- 1 tbsp myeolchi aekjeot
- 1/2 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp gochugaru
Recipe 🍳
- Place the deunggalbi in a pot, add enough water to cover, and bring to a gentle boil.
- Once boiling, let it boil for exactly 5 minutes to parboil and remove any gamey smell and impurities.
- Rinse the parboiled deunggalbi in cold water to clean off any surface impurities and set aside.
- Mix the doenjang, myeolchi aekjeot, sugar, minced garlic, and gochugaru to make a savory seasoning paste.
- Return the cleaned deunggalbi to the pot, add 4 cups of water, and cut the ribs into bite-sized pieces along the grain.
- Add the whole 1/4 head of mukeunji and pour the prepared seasoning paste over it, mixing evenly.
- Boil over high heat for at least 20 minutes, or if time allows, simmer over medium-low heat for at least 40 minutes until the meat is fall-apart tender.
- Arrange the deunggalbi neatly on a plate, top with the mukeunji, and pour the reduced broth over to finish.
- Parboil the deunggalbi in water for 5 minutes, then rinse under cold water.
- In a pot, combine the deunggalbi, water, mukeunji, and the doenjang-myolchi aekjeot seasoning paste.
- Simmer until the liquid reduces and the meat becomes tender.
Cooking tips 💡
- Adding a splash of soju or mirin while parboiling will help eliminate odors more effectively.
- When you have more time, simmering over low heat for longer makes the meat so tender it falls off the bone.
- For extra heat, add some cheongyang chili peppers or spicy gochugaru at the end to make it a spicy deunggalbi jjim.
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