8Korean green chili peppers풋고추 putgochu – use less if using spicier pepper
1/8tspground black pepper
1/8~ 1/4 tsp ginger powderoptional
Slice ribs into individual pieces and soak them in cold water for 5-10 minutes to draw out the blood.
Prepare the ginger by peeling and cutting 4 to 5 of 1/4 inch thick slices.
Cut the Korean green chili peppers into half or thirds (approx 1 1/2 inch long pieces).
In a pot, add the pork, water, soy sauce, ginger and black pepper. And optionally add the ginger powder.
Bring it to a boil on medium high heat. Lower heat to medium, cook for 10 min.
Add about half of the chili peppers. Lower heat to medium low and simmer for 25 min.
Taste a little of the sauce to make sure it’s not too spicy for you. If it’s ok, add the remaining chili peppers and simmer for another 20 min. The sauce should taste really salty – the meat will taste much less saltier so don’t worry.
Because pork ribs have a lot of fat, you will see a lot of fat on top of the pot when it’s fully cooked. You can skim off the fat with a spoon if you are going to eat it right away. If you have some time, let it cool in a pot overnight or in the fridge and you will see the fat solids form on top. This is much easier to take out. But don’t take out all the fat – you need some for it to taste good.
The ribs will actually taste better when you reheat them the next day or the day after. Remember to add a bit more water every time you reheat.
** Nutrition facts are just estimates and have been somewhat reduced to account for the fact that you will not be consuming all the sauce.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.