In a pot, add 2kg of beef short ribs, enough water to cover them, 1 cup of soju, 1 spoon of whole peppercorns, and 4 bay leaves. Bring to a boil and simmer for 30 minutes. Remove the ribs, rinse thoroughly under running water to remove impurities.
Return the boiled ribs to the same pot with 1L of water. Add 2/3 cup of chili powder, 2/3 cup of premium soy sauce, 1/2 cup of mirin, 3 spoons of sugar, 2 spoons of gochujang, 1/2 spoon of homemade soybean paste, 2 spoons of minced garlic, 1/2 spoon of ground black pepper, and 1 spoon of beef dashi. Mix well to season.
Add 1 chopped onion and simmer over medium heat until the ribs become tender.
Add 10 rice cakes and a handful of soaked glass noodles, cook for a few more minutes. Top with sliced green onion and 2 green chili peppers, then sprinkle with sesame seeds to finish.
Blanch the beef short ribs with soju, whole peppercorns, and bay leaves to remove odor, then rinse thoroughly.
Place the blanched ribs in a pot with water, chili powder, soy sauce, gochujang, soybean paste, minced garlic, and other seasonings.
Add the onion and simmer until the ribs are tender.
Cooking tips 💡
To achieve a clean, fresh flavor without any off-odor, carefully skim off all the impurities and foam that form during the boiling process.
Ttukdak Hyung's Waiting-Line Restaurant Spicy Pork Back Ribs
Tender, spicy pork back ribs braised in a famous waiting-line restaurant style, served with crunchy soybean sprouts and savory napa cabbage buckwheat pancakes.