← Nouns Cooking · Korean

Ingredients

• 1 kg Pork ribs, cut into single ribs
• 2 potatoes (or 1 sweet potato), cut into large chunks
• 1 Carrot, cut into large chunks
• 1 Onion, cut into wedges
• 2 Spring onion, cut into 5 cm lengths
• 2 Green chilli, sliced
• 100 g tteokbokki rice cakes (optional)
• 800 ml Water
• 5 tbsp Soy sauce
• 4 tbsp Gochugaru (Korean chilli flakes)
• 2 tbsp Sugar
• 1 tbsp Honey
• 2 tbsp Mirin
• 6 cloves Garlic, minced
• 1 tsp Ginger, grated
• ¼ tsp Black pepper
• 1 tbsp Toasted sesame oil

Method

1. Soak the ribs in cold water for 30 min, changing the water once, to draw out the blood so the sauce stays clean.
2. Put the ribs in a pot, cover with fresh water and boil for 5 min. Drain and rinse off the grey scum under the tap.
3. Mix all the sauce ingredients in a bowl.
4. Return the ribs to the cleaned pot with the 800 ml water and the sauce. Bring to the boil, cover and simmer over medium-low heat for 40 min.
5. Add the potatoes, carrot and onion. Simmer uncovered for 15–20 min, stirring now and then, until the vegetables are tender and the sauce has reduced to a thick, glossy coat.
6. Stir in the rice cakes if using, the chillies and spring onion and cook for 3–4 min more. Finish with the sesame oil and serve with rice.

Tips

• Sweet potato instead of potato gives a sweeter, softer stew; add it 5 minutes later because it cooks faster.
• Too spicy? Swap half the gochugaru for paprika, or make it the soy-only way by leaving the chilli out altogether.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari FutureDish chopsticks and flour