Maeun Dwaeji Galbi

(매운돼지갈비)

Servings: 4

Ingredients

3 to 5

pounds

Pork spare or baby back ribs

Marinade/Braise sauce

1

small

onion

8

cloves

garlic

1

small

Asian pear

1 1/2

Tablespoon

sesame oil

4

Tablespoon

soy sauce

4

Tablespoon

red pepper paste (kochujang)

5

Tablespoon

Honey or brown sugar

1

Tablespoon

doenjang (fermented soy bean paste/miso)

2

Tablespoon

rice wine

1

ounce

ginger

water as needed to thin.


Garnish

4

cloves

garlic

2

red chile peppers

2

green chile peppers

Procedure

Preparation

Ribs

Seperate the ribs by slicing between each rib.

Rinse in cold water.

Place in a pot, cover with water, and bring to a boil.

Boil for two to three minutes, remove from heat, drain, and rinse in cold water.

Marinade/Sauce

Put the garlic into your blender/food processer.

Peel the onion, ginger, and pear, then cut into pieces small enough for your blender/food processer and add to garlic.

Add just enough water to be able to blend into a smooth paste.

If you don’t have a blender/food processer, you can do a very fine mince of the onion, garlic, pear, and ginger, or mash them with mortar/pestle.

Add all marinade/sauce ingredients to a mixing bowl and mix well. The resulting mix should be like a thick paste.

Place the ribs in a large mixing bowl, add the marinade, and turn/mix until all the ribs are well coated

Garnish

Cut the peppers in half from top to bottom, then thin slice into “threads”.

Thin slice the garlic from top to bottom.

Broil/Grill

Cover the marinade coated ribs and refrigerate for 6 to 12 hours (overnight is Okay)

Grill

Cook the ribs about 6 to 8 on each side, until a light char begins to show.

Broil

Heat oven to 350 and cook the ribs for about an hour, turning only once.

Braise

Marinate for about 1 hour.

Place the ribs and all the marinade/sauce into a large pot/pan.

Add 1/4 cup water and mix.

Heat over high heat until the sauce begins to boil, then reduce heat to low.

Simmer for one hour, turning and mixing often to keep the ribs covered in sauce and prevent burning.

Garnish the ribs and serve with steamed rice and banchan.


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (18.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

1220.93

Calories From Fat (66%)

804.53

Calories From Protein (21%)

254.7

Calories From Carbohydrates (12%)

144.62

Calories From Alcohol (1%)

17.09

% Daily Value

Total Fat 85.91g

132%

Saturated Fat 30.52g

153%

Monounsaturated Fat 38.35g

Polyunsaturated Fat 9.07g

Cholesterol 275.56mg

92%

Sodium 1879.23mg

78%

Potassium 1127.48mg

32%

Total Carbohydrates 47.58g

16%

Fiber 3.81g

15%

Sugar 36.54g

Net Carbohydrates 43.77g

Protein 59.37g

119%

Vitamin A 518.39IU

10%

Vitamin C 93.32mg

156%

Calcium 145.94mg

15%

Iron 4.36mg

24%

Vitamin E 0.45mg

5%

Vitamin D 0IU

0%

Thiamin 2.06mg

137%

Riboflavin 0.98mg

58%

Niacin 16.67mg

83%

Vitamin B6 1.71mg

86%

Folate 34.35mcg

9%

Vitamin B12 2.79mcg

47%

Pantothenic Acid 2.78mg

28%

Vitamin K 6.77mcg

8%

Phosphorus 559.52mg

56%

Magnesium 84.33mg

21%

Zinc 8.4mg

56%

Copper 0.39mg

20%

Manganese 0.46mg

23%

Selenium 84.01mcg

120%

Alcohol 2.82g

Caffeine 0mg

Water 316.09g

0%

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