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.
Ingredients needed 2 servings
Recipe
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.
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.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Seungwoo Dad's Pressure Cooker Pork Spare Ribs Stew
- Kim Dae-seok's Braised Short Ribs with Old Kimchi
- Seonkyoung Longest's Grilled Pork Back Ribs
- Ttukdak Hyung's Yuja Braised Pork Back Ribs
- Ttukdak Hyung's Tomato Umami Spicy Pork Ribs
- Aha Bujang's Gochujang Curry Braised Pork Back Ribs
- Kim Dae-seok's Braised Pork Back Ribs
- Striker Chef's Garlic Chip Galbi Jjim
- This Man's Cook Braised Short Ribs
- Okjubu's Spicy Beef Ribs Stew
