Spicy Pork Ribs

Dwaeji galbi (돼지갈비)
A very popular dish in many small Korean restaurants. This is a tasty way to enjoy pork ribs.

Servings: 6

Ingredients

3

pounds

pork spare ribs, 1 1/2 inch cross cut, separated*

1 1/2

ounces

fresh ginger

3/4

small white or yellow onion

3

each

green/spring onions or scallions

1

tablespoon

toasted sesame seed

2

tablespoons

cooking oil

* Substitute 3 pounds pork riblets, separated or 2 1/2 pounds boneless “country style” ribs

Optional

1

each

small carrot

2

each

medium red potato

Stir Fry Sauce

5

tablespoons

finely ground red chile pepper

4

tablespoons

sugar

6

cloves

fresh garlic

2

each

fresh red chili peppers or jalapeños

1/2

ounce

fresh ginger

1/4

small white or yellow onion

4

tablespoons

soy sauce

1/2

teaspoon

black pepper

1

teaspoon

pure roasted sesame seed oil

water as needed

Procedure

Preparation

Cut ginger into 1/8 to 1/4 inch clices.

Pork:

Your local butcher or meat counter should be able to cross cut the ribs for you. If not, country style boneless ribs or pre cut riblets are recommended.

Bone in:

Separate ribs by cutting between each rib section, leaving meat on both sides of the bone.

Place the ribs in a large pot, cover with water, and soak for 1 hour. Discard water.

Cover with fresh water, add sliced ginger, and bring to a boil over high heat.

Boil for ten minutes, remove from heat, and discard water.

Rinse in cold water and drain well.

Boneless country style:

Cut into cubes, very lightly salt each side, and let stand ten minutes.

Thick slice the onion.

Finely chop green onion/scallion

Optional Ingredients:

Peel and rinse the potatoes. Cut in 1 inch cubes and rinse again.

Thick shred the carrot.

Stir Fry Sauce

Cut onion quarter, peppers, and ginger into small pieces.

Place all ingredients into a blender and blend into a semi thick smooth paste. (Add water as needed for even blending)

Cooking

Coat a large stir fry pan with cooking oil and place on stove over high heat.

Bone in:

Add rib sections and lightly brown.

Country Style:

Add cubes and cook until well browned on all sides.

Optional:

In a separate skillet, lightly brown potato over high heat.

Finish

Reduce heat to medium high.

Add onion (and browned potato) and stir fry for two minutes.

Add stir fry sauce and 1/4 cup water.

Stir fry until liquid is nearly gone.

(add shredded carrot and stir fry for one minute)

Sprinkle with sesame seed and chopped green onion.

Serve hot with steamed rice and ban chan.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/6 of a recipe (9.8 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

537.64

Calories From Fat (56%)

300.99

Calories From Protein (22%)

120.57

Calories From Carbohydrates (22%)

116.09

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 33.61g

52%

Saturated Fat 10.81g

54%

Monounsaturated Fat 15.99g

Polyunsaturated Fat 3.86g

Trans Fatty Acids 0g

Cholesterol 107.09mg

36%

Sodium 703.81mg

29%

Potassium 859.99mg

25%

Total Carbohydrates 29.77g

10%

Fiber 3.19g

13%

Sugar 12.21g

Net Carbohydrates 26.58g

Protein 29.42g

59%

Vitamin A 2524.26IU

50%

Vitamin C 38.92mg

65%

Calcium 100.96mg

10%

Iron 3.32mg

18%

Vitamin E 1.27mg

13%

Vitamin D 0IU

0%

Thiamin 0.49mg

33%

Riboflavin 0.43mg

25%

Niacin 6.55mg

33%

Vitamin B6 0.67mg

33%

Folate 37.27mcg

9%

Vitamin B12 0.96mcg

16%

Pantothenic Acid 1.04mg

10%

Vitamin K 23.19mcg

29%

Phosphorus 333.9mg

33%

Magnesium 66.1mg

17%

Zinc 4.76mg

32%

Copper 0.38mg

19%

Manganese 0.4mg

20%

Selenium 34.47mcg

49%

Alcohol 0g

Caffeine 0mg

Water 180.43g

0%

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