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잡채 (Japchae) Korean Stir-Fried Glass Noodles

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돼지갈비찜 (Dwaeji Galbi Jjim) Korean Braised Pork Ribs




[Time for cooking] 1 hour ~

[For] 4 people

[Occasion] Weekends, holidays

[Ingredients]

[Seasoning]

  • Soy sauce: 100ml
  • Water: 100ml
  • Cooking wine (mirin): 50ml
  • Sugar: 50g
  • Minced garlic: 50g
  • Ginger: 1/2 (or ginger powder: 50g)
  • Sesame oil: 50ml/3
  • Cola / Coke: 1 bottle

[Cooking steps]

  1. Rinse the meat under running water, then pour enough cola to cover the meat. Using cola to remove the blood can save time and tenderize the meat. Let the meat soak for about 1-2 hours to remove the blood. (If using water instead, change the water periodically and soak the meat for about 3-4 hours to remove the blood.)
  2. Cut the radish, carrot, oyster mushrooms, spring onion, onion, and Cheongyang chili peppers into appropriate sizes. Shape the radish and carrot into round pieces. This way, when simmered, the edges won't get crushed, and you can maintain a neat appearance for the dish. You can also use shishito peppers instead of Cheongyang chili peppers.
  3. Add the marinade to the meat from which the blood has been removed. Use soy sauce, water, cooking wine, sugar, minced garlic, minced ginger, and sesame oil. Wear disposable gloves and mix everything thoroughly by hand. Then, let it sit for about 10–15 minutes.
  4. Put all the marinated ribs into a pot and pour in 500 ml of water. You don't have to add all the water at once. You can add it little by little while it cooks. (To make sure the food does not burn)
  5. Simmer over medium heat for 20–25 minutes.
  6. Add the prepared radish.
  7. When the radish is somewhat cooked, add the oyster mushrooms, onion, and carrot.
  8. Simmer gently over low heat.
  9. When the liquid has reduced to a thick sauce, add the remaining ingredients: spring onion and Cheongyang chili peppers, and simmer a bit longer to finish.
  10. (Add chives on top -- option). Serve hot with rice. 

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