Modu Recipes

Solo Cooking God's Spicy Braised Pork Ribs

A practical braised pork ribs dish that skips the long blood removal process, quickly blanched with soju and doenjang, then simmered in a spicy-sweet sauce.

🙋 Recommended for

  • ⭐ Those who want to quickly make braised ribs without the time-consuming soaking process
  • ⭐ Those craving a spicy and tender meat dish to blow off stress
  • ⭐ Those looking for an impressive main dish for entertaining guests or camping

Ingredients needed 🛒3 servings

  • Pork ribs 1kg
  • 1 onion
  • 1 green onion
  • 2 Cheongyang chili peppers
  • 1/3 cup soju
  • 1 tbsp doenjang
  • 2 tbsp gochujang
  • 2 tbsp gochugaru
  • 1 tbsp sugar
  • 1 tbsp minced garlic
  • 5 tbsp soy sauce
  • a pinch of black pepper
  • a pinch of sesame seeds

Recipe 🍳

  1. Fill a large pot with enough water to completely submerge the pork ribs, add 1/3 cup soju and 1 tbsp doenjang, and bring to a boil.
  2. When the water boils, add the pork ribs and blanch for 10 minutes to allow impurities and gamey odors to be released.
  3. Rinse the blanched pork ribs under cold running water, scrubbing off any remaining blood residue and bone fragments.
  4. Place the cleaned ribs back into the pot and add just enough water to half-submerge them.
  5. Add 2 tbsp gochujang, 2 tbsp gochugaru, 1 tbsp sugar, 1 tbsp minced garlic, 5 tbsp soy sauce, and black pepper, then mix the seasoning evenly.
  6. Once the sauce boils, reduce the heat and simmer for at least 20 minutes, turning the ribs occasionally to ensure even coating.
  7. When the liquid has reduced to a thick consistency, add the roughly chopped onion, green onion, and Cheongyang chili peppers, and cook until the vegetables soften.
  8. When the meat is tender and the sauce has a nice, sticky glaze, transfer to a serving dish and garnish with sesame seeds.
  1. Blanch the pork ribs in boiling water with soju and doenjang for 10 minutes, then rinse under cold water.
  2. Place the meat and seasonings in a pot with a small amount of water, and simmer over low heat for at least 20 minutes.
  3. Add the roughly chopped vegetables and cook briefly, then sprinkle with sesame seeds.

Cooking tips 💡

  • Adding soju and doenjang when blanching effectively removes any gamey smell without the need for lengthy soaking.
  • If the liquid reduces too quickly while simmering the meat, add small amounts of water to prevent the meat from becoming tough.
  • If you want to tone down the spiciness at the end, melt some mozzarella cheese on top, or stir-fry rice in the leftover sauce.

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