Ttukdak Hyung's Spicy Braised Pork Ribs

Name: Ttukdak Hyung's Spicy Braised Pork Ribs
Cook time: 95 min
Total time: 95 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Pork ribs 2kg; Beer 500ml; Whole peppercorns 1 tablespoon; Sugar 1 tablespoon; Water 360ml; Radish 300g; Cheongyang peppers 10; Onions 2; Potatoes 2; Carrot 1; Green onions 2 stalks; Gochugaru 8 tablespoons; Soy sauce 100ml; Sugar 5 tablespoons; Mirin 50ml; Gochujang 3.5 tablespoons; Minced garlic 5 tablespoons; Minced ginger 0.3 tablespoon; Pepper 0.3 tablespoon; Beef dashida 0.5 tablespoon; MSG 0.3 tablespoon; King oyster mushrooms 1; Enoki mushrooms 1 bunch

Spicy braised pork ribs with cod, made by boiling pork ribs in beer to remove gamey odors, then braising them with radish, Cheongyang peppers, and gochujang seasoning along with potatoes and carrots.

🙋 Recommended for

⭐ Those who want to enjoy Daegu-style spicy pork ribs, cleanly spicy without capsaicin, using chili peppers and doenjang.
⭐ Those who prefer a hearty stew with pork ribs, potatoes, carrots, and mushrooms.
⭐ Those who want to make spicy braised pork ribs perfect as a side dish or drinking snack.

95 min Difficulty Hard Meat & mains

Main ingredients 🥩

Pork ribsBeerRadishCheongyang peppersPotatoesCarrotsGreen onionsGochujangGochugaruKing oyster mushroomsEnoki mushrooms

Tags 🏷️

Spicy Meat dish Rice thief

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

Pork ribs 2kg
Beer 500ml
Whole peppercorns 1 tablespoon
Sugar 1 tablespoon
Water 360ml
Radish 300g
Cheongyang peppers 10
Onions 2
Potatoes 2
Carrot 1
Green onions 2 stalks
Gochugaru 8 tablespoons
Soy sauce 100ml
Sugar 5 tablespoons
Mirin 50ml
Gochujang 3.5 tablespoons
Minced garlic 5 tablespoons
Minced ginger 0.3 tablespoon
Pepper 0.3 tablespoon
Beef dashida 0.5 tablespoon
MSG 0.3 tablespoon
King oyster mushrooms 1
Enoki mushrooms 1 bunch

Recipe 🍳

Parboil the pork ribs with beer, whole peppercorns, and sugar for 20 minutes to reduce gamey odors, then rinse thoroughly under cold water.
In a blender, combine water, radish, Cheongyang peppers, and onion, blend until smooth, then strain through a sieve.
In a pot, add the rinsed ribs, potatoes, carrots, some green onions, and the blended sauce base.
Add gochugaru, soy sauce, sugar, mirin, gochujang, minced garlic, ginger, pepper, beef dashida, and MSG, then mix.
Simmer over low heat for 50 minutes, stirring occasionally to prevent sticking.
Add king oyster mushrooms, enoki mushrooms, and the remaining green onions, then boil once more to finish.

Boil pork ribs in beer and aromatics, then rinse; puree radish, chili peppers, and onions for the spicy base.
Combine ribs, potatoes, carrots, green onions, and the pureed base in a pot with gochujang and gochugaru-based seasonings.
Simmer over low heat for 50 minutes, stirring occasionally, then add king oyster mushrooms, enoki mushrooms, and remaining green onions.

Cooking tips 💡

For fresh refrigerated meat, you can reduce the beer parboiling time.
You can enjoy the spicy flavor to the end by stir-frying rice with the leftover sauce.

Shop ingredients on Coupang(Ad)

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