Making fail-proof soy sauce braised pork ribs marinade, braised ribs recipe, how to make delicious braised pork ribs
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- 돼지갈비 1500g
- 양파 1/2개
- 대파 1개
- 간장 120ml
- 미림 4T
- 다진마늘 3T
- 배즙 1봉지
- 설탕 2T
- 올리고당 4.5T
- 후춧가루 소량
- 참기름 소량
- 제일먼저 돼지갈비 핏기를 빼주는데요~ 저는 생고기라서 찬물에 30분정도 담궈 핏기를 빼주었는데요~ 생고기의 경우 시간이 없을때는 핏기를 빼지 않고 세척만 잘해주셔도 괜찮습니다. 냉동고기의 경우에는 핏기빼는 시간을 늘려주셔야합니다.
- 핏기뺀 갈비를 뜨거운 물에 1~2분정도 데쳐줍니다. 데칠때 소주반컵정도 넣어주면 잡내제거에 도움이 됩니다. 데친 갈비를 헹궈주는데요~ 갈비 하나하나 잘 세척해줍니다. 세척한 갈비는 체에 받쳐 물기를 빼줍니다.
- 데친갈비는 칼집을 넣어주는데요~ 칼집은 고기결 반대방향으로 넣어줍니다. 칼집 넣을때 기름기가 많은 부위는 기름기 제거합니다. 칼집 넣은 갈비는 조림할 냄비에 넣어줍니다.
- 양파1/2개 믹서기에 갈기 편하게 토막낸후~ 믹서기에 넣고요~ 배즙1봉지 넣고요~갈아준후~돼지갈비에 골고루 부어줍니다. 여기에 대파1개 총총 썰은거 넣어주시고요~ 간장120ml.다진마늘3T.미림4T.설탕2T.올리고당4T반.후춧가루소량 넣고 버무려 줍니다. 이렇게 양념에 재운 갈비는 시간이 되신다면 냉장고속에 넣고 숙성을 몇시간 시켜줍니다. 저는 시간이 없어서 바로 갈비찜 만들었습니다.
- 양념에 재운 갈비에 물1000ml를 넣고요~ 뚜껑은 덮고 센불로 켠후 끓어오르면 중약불로 줄여 1시간 조림을 해줍니다. 중간중간 주걱으로 뒤적여주시고요~조림 마지막에 참기름 소량 넣고요~ 간을 보셔서 단맛이 부족하면 올리고당 추가하시고요~부족한 양념 기호에 맞게 추가하세요~ 1시간 조림을 했는데~ 국물이 너무 많을때는 뚜껑을 열고 센불로 켠후 양념이 줄때까지 조림하면 됩니다.
Making fail-proof soy sauce braised pork ribs marinade, braised ribs recipe, how to make delicious braised pork ribs
video
First, remove the blood from the pork ribs. Since I was using fresh meat, I soaked it in cold water for about 30 minutes. If you are short on time with fresh meat, it is fine to just wash it thoroughly without removing the blood. However, for frozen meat, you need to increase the time for removing the blood.
Blanch the blood-removed ribs in hot water for about 1 to 2 minutes. Adding about half a cup of soju while blanching helps remove any gamey odor. Rinse the blanched ribs, washing each one thoroughly. Place the washed ribs in a sieve to drain the water.
Make incisions in the blanched ribs, cutting against the grain. When making the cuts, remove any excess fat from fatty areas. Place the incised ribs into a pot for braising.
Cut half an onion into pieces to make it easier to blend, then put them in the blender. Add one packet of pear juice, blend, and pour evenly over the pork ribs. Add one finely chopped green onion, 120ml soy sauce, 3 tablespoons minced garlic, 4 tablespoons mirin, 2 tablespoons sugar, 4.5 tablespoons oligosaccharide, and a pinch of black pepper, then mix well. If you have time, refrigerate the marinated ribs for a few hours to let them mature. I didn't have time, so I made braised ribs right away.
Add 1000ml of water to the marinated ribs. Cover the pot, turn on high heat, and once it boils, reduce the heat to medium-low and simmer for 1 hour. Stir occasionally with a spatula. Add a small amount of sesame oil at the end of the simmering process. Taste the dish; if it lacks sweetness, add oligosaccharide. Adjust the seasoning to your preference. If there is too much liquid after simmering for 1 hour, remove the lid, turn on high heat, and simmer until the sauce reduces.
- ***Measurements are in tablespoons. ***Taste the galbi-jjim at the final stage and add seasoning to your liking. ***If you wish to add side ingredients such as radish, carrots, mushrooms, or chestnuts to the galbi-jjim, prepare them and add them halfway through cooking (after about 30 minutes). ***You can use apple juice instead of pear juice, or simply cut half an apple or pear into pieces, blend it in a blender, and add it.
