소갈비찜 부럽지 않다! 비주얼까지 완벽한 돼지갈비찜

When we think of galbi-jjim, we think of beef galbi-jjim, right? The prices are really high these days. So I prepared relatively affordable and quite delicious pork galbi-jjim 1. Rinse the pork ribs 2 to 3 times in water and remove excess water. When using frozen ribs, drain the blood out in cold water for an hour to get rid of the gamey smell. 2. Slice the radish into 1cm thickness in a triangular shape, and slice the carrots into 1cm thickness in a half circle. 3. Slice the onions into perfect cubes that are 2.3 to 3 cm in length. 4. Chop 1/2 of the green onion stem into 0.3 cm thickness, and the remaining 1/2 into 4cm length. 5. Chop the cheongyang pepper into 1.5cm lengths. *To add a spicy kick to your dish, chop half of the cheongyang pepper into 0.3 cm thickness and add them in while the dish is boiling. 6. Pour 1.3L of water into a deep frying pan for a pot, and once it comes to a boil, add the pork ribs in and blanch for 5 minutes. *If the pork ribs are big, use scissors to cut them into a smaller size. *Another option is to leave cutes on the surface before blanching. 7. Once the pork ribs are blanched, use a colander to remove water, and rinse them under cold water to wash away any bone dust and blood chunks. 8. Into a deep frying pan or a pot, add the blanched pork ribs, 1.3L of water, brown sugar, cooking wine, minced garlic, ground ginger, caramel, pepper powder, sesame oil, onions, and chopped green onions, then cook it over high heat for about 25 minutes. *Use Mirim or Mihyang for the cooking wine. *Add minced garlic to your preference. 9. After adding the radishes and carrots, cook it for another 10 minutes, add the sliced cheonyang pepper (0.3cm) and green onions (4cm), then cook it for another 5 minutes, and your dish is ready. 2.6L of distilled water (for blanching: 1.3L / for steaming: 1.3L) 1kg pork ribs Approx. 1 onion (200g) Approx. 1 green onion (100g) A little bit of radish (100g) Approx. 1/4 carrot (65g) 3 Cheongyang peppers (30g) Approx. 1/2 cup of dark soy sauce (80g) Approx. 1/3 cup of brown sugar (50g) Approx. 1/4 cup of cooking wine (50g) Approx. 2 tablespoons of minced garlic (30g) 2 tablespoons sesame oil (14g) 1/4 tablespoon of ground ginger (5g) A small amount of caramel (2g) A small amount of pepper powder