Main ingredients 🥩
pork ribsradishcarrotonionshiitake mushroomscheongyang chili peppersleekscallionsgingerbay leaveswhole black peppercornssoy saucesugarrice syrupminced garlicminced gingergochugarugochu-ssi-garutteokbokki rice cakessesame oil
Striker Chef's Spicy Dwaeji Galbi Jjim
A clean and fiery spicy pork rib braise made without gochujang, using only gochugaru and gochu-ssi-garu for a kick that steals rice.
🙋 Recommended for
- ⭐ Those who want to make a spicy, clean-tasting galbi jjim at home
- ⭐ Those looking for an impressive main dish for guests or a hearty weekend meal
Ingredients needed 🛒4 servings
- pork ribs 2kg
- radish 1/3
- carrot 1/2
- onion 1
- shiitake mushrooms 3
- cheongyang chili peppers 5
- leek 1 stalk
- scallions a little
- ginger 1 knob
- bay leaves 3 leaves
- whole black peppercorns a little
- soy sauce 1 cup
- sugar 4 tbsp
- rice syrup 3 tbsp
- minced garlic 2 tbsp
- minced ginger 1 tsp
- gochugaru 4 tbsp
- gochu-ssi-garu 2 tbsp
- tteokbokki rice cakes 1 handful
- sesame oil 1 tbsp
Recipe 🍳
- Soak the thawed pork ribs in cold water for 30 minutes to remove blood, and trim off excess fat.
- In a pot, bring water, sliced ginger, bay leaves, and whole black peppercorns to a boil, then add the ribs and blanch for 3 minutes. Rinse under cold water to clean off impurities.
- In a pot, add the blanched ribs and enough water to cover them, then add soy sauce, sugar, rice syrup, minced garlic, and minced ginger. Start cooking.
- Peel the radish and carrot, rounding the edges. Cut the onion and mushrooms into large pieces, and slice the cheongyang chili peppers and leek into bite-sized pieces.
- After simmering the ribs in the seasoning for about 25 minutes, add the radish and carrot first and cook until tender.
- Add gochugaru and gochu-ssi-garu for spiciness, then add cheongyang chili peppers, onion, mushrooms, and leek. Simmer until the sauce reduces.
- Add tteokbokki rice cakes and cook until the sauce is nearly absorbed. Finish with a drizzle of sesame oil and top with minced scallions.
- Remove blood from pork ribs and trim fat.
- Blanch ribs in boiling water with ginger, bay leaves, etc. for 3 minutes, then rinse.
- Start cooking ribs with water and soy sauce seasoning ingredients.
- Prepare vegetables by cutting them into appropriate sizes.
- Boil ribs for 25 minutes, then add firm vegetables first to cook.
- Add gochugaru, gochu-ssi-garu, remaining vegetables, and rice cakes; simmer until reduced.
- Finish with sesame oil and minced scallions as garnish.
Cooking tips 💡
- Transfer frozen ribs to the refrigerator the day before cooking to thaw slowly for tender meat.
- Rounding the edges of radish and carrot prevents them from breaking apart during long simmering, resulting in a clean broth.
- Using gochu-ssi-garu (red pepper seed powder) gives a clean, intense spiciness without the muddiness of gochujang.
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