Spicy Korean Pork Spare Ribs (Dwaeji Galbi) and Pickled Cabbage (Kimchi)

Spicy Korean Pork Spare Ribs (Dwaeji Galbi)

I have had a lot of experience of  Korean Cuisine there don’t seem to be a lot of Korean restaurants, however a few months ago I had Kimchi , fermented pickled vegetables in a noodle bar in Nottingham.

This pickled vegetable dish traditionally made with fermented Chinese Cabbage is such a characteristic dish of Korea, that according to Wikipadeia the Korea Aerospace Research Institute (KARI) developed  space kimchi to accompany the first Korean astronaut to the  Russian-manned space ship Soyuz.

You can buy Kimchi in jars, but I wanted to try making my own , lots of cabbage in the vegebox this time of year it usually finds its way into stir-frys. After a few days the pickle was wilted with spice and vinegar. This picked cabbage is a good accompaniment for meats but also a key ingredient in Korean stews.

I then wanted something to go with the pickles, this is the way my mind is working at the moment start from the spicy pickle and work up. A quick google suggested Korean Pork Ribs but the key ingredient is Gochu Jang if a mix of soybeans, red chili powder, salt, water and is traditionally fermented in the sun a salty sweet and fiery paste quite addictive

Although I was hoping the Bank Holiday would prove BBQ weather, in the end these ribs cooked perfectly in the oven, eaten with hands and easily falling off the bone . Fiery and sticky perfectly cut through with zingy kimchi pickle and sticky rice.

Pickled Fermented Cabbage (Kimchi)

1 small green cabbage, about 200g core removed
2 tbsp of sea salt
50ml rice vinegar
1 tsp of sesame oil
1 tablespoon sugar
2 tbsp dried chilli flakes
1 thumb of  fresh ginger, grated
2 cloves garlic, finely chopped
2 spring onions, finely sliced

  1. Shred the cabbage , place in a seive over a bowl
  2. Scatter over the sea salt and leave for 2 hours
  3. Crush together the  ginger, garlic , white parts of the onions, chilli flakes, sugar & dissolve in the vinegar and sesame oil
  4. Rinse the salt from the cabbage add the green parts of the onions
  5. Place the cabbage and onions in a glass jar our over the vinegar mix
  6. Leave in a warm place for a couple of days until you see bubbles, the refridgerate.

Spicy Korean Pork Spare Ribs (Dwaeji Galbi)

1kg of pork ribs
2 heaped tbsp Korean red pepper paste (Gochu Jang)
2 cloves of garlic, minced
1 tbsp of honey
1 medium onion, sliced
3 tbsp of soy sauce
1 thumb of fresh ginger minced

  1. Mix together the marinade ingredients
  2. Rub over the pork ribs
  3. Leave in a bowl over the fridge overnight.
  4. Place in a roasting dish and cover with foil
  5. Roast at 180degc for 50 minutes, remove the cover and baste the ribs again
  6. Roast for a further 50 minutes, basting every 15 minutes

Pork Ribs in Jerk SeasoningPork Chops with St Georges MushroomChinese Braised Beef Ribs by you.

This entry was posted in April, Pork, Spring. Bookmark the permalink.

18 Responses to Spicy Korean Pork Spare Ribs (Dwaeji Galbi) and Pickled Cabbage (Kimchi)

  1. kala says:

    your dwaeji galbi recipe looks completely perfect!! i lived in korea for two years and ate galbi every week. i can’t wait to try out this recipe myself.

    thank you so much for posting it!!!

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  4. jamesramsden says:

    Hi there, with the kimchi is it sesame oil? And does that just go in the vinegar mix? James.

  5. Becky says:

    James yes it’s sesame oil though I think groundnut would be fine too , have amended the recipe and thanks for the link from your blog v honoured

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  13. all mieke says:

    I’ve had this recipe bookmarked for ages, finally got round to making it today and had to reblog (http://www.dorothyporker.com/recipe-spareribs-two-ways/) immediately. So so good, thank you!

  14. Jason Kim says:

    wow, this looks great!! well done! ^^

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