Braised Pork Ribs – Adding Soy Sauce During Initial Boil Removes Gaminess

Steps

1. 1

   Soak the pork ribs with 2T of sugar, 2T of cooking rice wine, and cold water for 30 minutes to draw out the blood, then rinse.

2. 2

   Place the ribs in a pot with 10 bay leaves, 1T of chili seeds, 2T of dark soy sauce, 2T of sugar, 100ml of soju, and enough water to cover. Bring to a boil and parboil for 10 minutes. Rinse in cold water.

3. 3

   While parboiling, prepare the radish, green onion, onion, and wrinkled chili peppers.

4. 4

   In a bowl, mix 12T of dark soy sauce, 5T of gochugaru, 3T of mirin, 3T of minced garlic, 2T of sugar, 3T of starch syrup, 1T of black pepper, and 1T of ground ginger to make the sauce.

5. 5

   Place the radish on the bottom of the pot, add the ribs, pour in enough water to cover, add 70% of the sauce, and cook until reduced by more than half.

6. 6

   Once halfway reduced, add the onion, green onion, wrinkled chili peppers, and remaining sauce. Cover and simmer over medium heat for 15 more minutes.