Deunggalbijjim is a braised dish of pork back ribs simmered in a sweet and savory soy-based sauce. This version pairs the ribs with seasoned kongnamul, or soybean sprouts, for a dish that is mildly spicy yet clean tasting. Hearty and meant for sharing, it is the kind of food Korean families gather around on a weekend.

Try this recipe from W Table.

Ingredients

  • 1.5 kilograms pork back ribs
  • ½ carrot
  • 1 onion
  • 1/2 large green onion stalk
  • 200 grams soybean sprouts
  • 1 thin green onion stalk (optional)
  • 1 tablespoon Korean chili powder
  • Sesame seeds to taste

Seasoning

  • ½ cup soy sauce
  • 6 tablespoons grated onion
  • 4 tablespoons cooking wine
  • 3 tablespoons sugar
  • 3 tablespoons oligosaccharide syrup
  • 1 tablespoon oyster sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • ¼ teaspoon ginger powder
  • Black pepper to taste

For boiling the ribs

  • 8 cups water
  • 1 tablespoon doenjang (soybean paste)
  • 1 large green onion stalk (green part only)
  • 5 cloves garlic
  • 3 bay leaves
  • 10 whole black peppercorns

Bean sprout seasoning

  • 1 tablespoon sesame oil
  • ½ teaspoon Korean chili powder
  • 1 teaspoon minced garlic
  • 2 pinches salt
  • Black pepper to taste
  • Sesame seeds to taste

Instructions

Soak the pork ribs in cold water for about 30 minutes to draw out the blood. Transfer them to a pot with all the ingredients listed for boiling and simmer for about 1 hour, then lift out the ribs and discard the liquid and aromatics.

Cut the carrot into bite-sized pieces, slice the onion into thick pieces and cut the large green onion into diagonal pieces. For the garnish, cut the remaining green onion into thin strips and chop the thin green onion into small rounds. The garnish is optional.

Place the ribs in a pot with 3 cups of water and the seasoning sauce. Boil over high heat for about 15 minutes, then add the carrot and onion and cook over medium heat for another 10 minutes.

Lower the heat, add the diagonal pieces of large green onion and 1 tablespoon of chili powder, and simmer for about 3 minutes. Meanwhile, bring 2 cups of water to a boil in a separate pot, add a little salt and blanch the soybean sprouts for about 1 minute with the lid off. Drain well, then toss them with the bean sprout seasoning.

Transfer the ribs to a deep serving dish, top with the seasoned soybean sprouts, and scatter the shredded green onion, chopped thin green onion and sesame seeds over the top.

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limdoyun0603@heraldcorp.com