Spicy Galbi Jjim (Korean Braised Pork Ribs) with Cheese

spoon pulling up cheesy spicy galbi jjim

5 from 5 votes

Spicy Galbi Jjim (Korean Braised Pork Ribs) with Cheese

A Korean classic with a spicy twist: Spicy Galbi Jjim with Cheese! Tender, fall-off-the-bone, baby back pork ribs, swimming in a sea of fiery red Gochujang sauce. Cozy, comforting, and so incredibly delicious -- make this special Korean dish for the ultimate one-pot meal!

Prep Time15

Cook Time1 10

Course: Dinner, Main Course

Cuisine: Korean

Keyword: Galbi Jjim, Pork Ribs, Spicy

Servings:

Calories: 898kcal

Author: The Subversive Table | Lis Lam

Equipment

Shallow Braiser or Dutch Oven
Colander

Ingredients

1 rack baby back pork ribs, cut into individual ribs (about 2 lbs)

Braising sauce:

1 medium onion, diced
1 jalapeno, minced
8 cloves garlic, minced
2 inch ginger, minced
1/4 cup soy sauce
1/4 cup Gochukaru (Korean chili flakes)
2 Tbsp Gochujang (Korean fermented chili paste)
1 Tbsp sugar
2 Tbsp Mirin or rice wine (Korean sweet cooking wine)
1 Tbsp sesame oil
3 cups water

Additional:

2 cups dduk/tteok or Korean rice cakes
1 cup/8 ounces mozzarella cheese (grated)
1 green onion, chopped (for garnish, optional)
1 red chili pepper, chopped (for garnish, optional)
1 Tbsp sesame seeds (for garnish, optional)

Instructions

Parboil the pork ribs. Cover pork ribs with enough water to cover. Boil furiously for 5 minutes. You will see scum and bits of fat floating to the surface.
Drain and wash the pork ribs. Remove the pork ribs and drain in a colander. Rinse bones well with cold water, rubbing to remove the scum and fat particles. Wash the pot, as there will be lots of fat and scum sticking to the sides.
Make sauce. Chop the onion. Mince the garlic and jalapeno. Transfer to a medium bowl. Add the sauce ingredients. Mix until combined. Or, skip the chopping and add everything to a food processor. Pulse until the onion and garlic is evenly minced.
Cook ribs. In the clean pot, add the washed, parboiled ribs. Add the onion-sauce mixture on top. Add water. Give everything a good stir. Cover and simmer over medium to medium-low heat until the meat is tender, about 45 minutes.
*Poke the meat with a fork to check for tenderness. If the fork slides into the meat easily, it's tender enough.
Reduce sauce. Uncover and simmer until the sauce thickens and reduces, about 15-20 more minutes.
Add rice cakes. When the pork ribs are tender and the sauce is reduced and thick, add rice cakes. Cover and simmer on medium low heat until soft but still chewy, about 5 minutes. Make sure to turn the rice cakes around and squish them into the sauce to soak up the flavors.
Add the mozzarella. Turn off the heat. Scatter the mozzarella all over. Cover and let the residual heat melts the cheese into pools of gooey deliciousness, about 5 minutes.
Garnish and serve. Add chopped green onion, red chili pepper, and a sprinkling of sesame seeds. Serve with rice and kimchi. Enjoy!
*Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or stovetop, stirring frequently, until everything is bubbling hot and the rice cakes are squishy once again. Add more water, if needed.

Notes

Tips:

- Make in advance. A Korean dish that can be made in advance, cook 1-2 days beforehand. Add rice cakes and mozzarella right before serving.
- Adjust Spice Level. Modify the spice level to your liking. The easiest way to adjust: Reduce Gochukaru (chili flakes) from 1/4 cup to 2 Tbsp. Also, deseed the Jalapeno. *Be sure to check the label of your Gochujang (chili paste) container. Gochujang often comes in a spicy level ranging from 1 to 5. Choose a spice level of 1 or 2 if you want a mildly spicy Gochujang. FYI my recipes always use Gochujang with a spice level of 3.

- Cook in shallow braiser. Although a regular stock pot also works, a shallow braiser fits all the ribs in one layer for easier cooking. I use a Dutch oven that is wide and shallow.

- Watch carefully so it doesn't burn! The sauce can reduce and burn on the bottom of the pot. Keep an eye on it while it cooks, stirring occasionally.

Nutrition