Скачать или смотреть Spicy Korean Braised Pork Ribs and 3 Sides 😍🌶️

He came home saying, “I had such a long day,” so I wanted to cheer him up the best way I know how — with a full dinner table 💛

I made spicy braised pork ribs (매운돼지갈비찜) because anything spicy and porky always makes him feel better🤭 It’s rich, saucy, and comforting — exactly the kind of food that helps you forget a tough day.

You all know we love our tuna mayo rice balls, but this time I wrapped them in thinly sliced perilla leaves, and honestly, it just makes everything taste fresher and more special 🫶

And of course, I couldn’t skip the soft gyeranjjim on the side — because no spicy meal feels complete without it. Plus, a quick naengmyeon with my instant cucumber pickle recipe to cool things down. And of course, his favorite blue bottle 💙🤭

🌶️ Spicy Korean Braised Pork Ribs

🛒 Ingredients

Pork + Prep

2.5–3 lbs pork short ribs
1 tbsp sugar
1 tbsp whole black pepper
Splash of soju
Water for blanching

Veggie base (strained)

1/4 Korean radish
1/2 onion
4 spicy green peppers
Small piece of ginger

Sauce

1/2 cup soy sauce
1/2 cup gochugaru
3 tbsp gochujang
5 tbsp sugar
3 tbsp cooking wine
5 tbsp minced garlic
Black pepper
Dashida or MSG (optional)
1/4–1/2 cup water

Toppings (optional)
Bean sprouts, tteok, mushrooms, green onion

🔪 Instructions

1. Blanch ribs
Boil ribs with sugar, pepper, and soju for 10 min to remove impurities. Rinse and drain.
2. Make veggie liquid
Blend radish, onion, peppers, and ginger. Strain and keep just the liquid.
3. Cook ribs
Add ribs and veggie liquid to a pot. Add sauce ingredients + water.
4. Bring to boil, then simmer 40–45 min covered.
5. Finish with toppings
Add toppings and simmer 10 min more, uncovered. Serve hot with rice or sides.

🍙Tuna Mayo Rice Balls
Mix 2 bowls of rice, 1 can of tuna (drained), 5 tbsp mayo, salt, and crushed gim — shape into small balls and roll in thinly sliced perilla leaves. Done!

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