Easy Korean Braised Pork Ribs (Dwaeji Galbijjim) – Tender Korean Pork Rib Recipe

Easy Korean Braised Pork Ribs (Dwaeji Galbijjim) – Tender Korean Pork Rib Recipe

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
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🇪🇸 Spanish Version:
Costillas de Cerdo Guisadas al Estilo Coreano (Dwaeji Galbijjim)
https://tysoonkorea.blogspot.com/2026/09/costillas-de-cerdo-guisadas-al-estilo.html
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What Is This Korean Dish?

Korean Braised Pork Ribs, or Dwaeji Galbijjim (돼지갈비찜), is a comforting Korean dish made by slowly braising pork ribs in a savory-sweet soy sauce until the meat becomes tender and deeply flavorful. Unlike grilled Korean ribs, galbijjim is cooked gently in liquid, allowing the sauce to penetrate the meat while gradually becoming rich and glossy.

This pork version combines soy sauce, mirin, brown sugar, garlic, ginger, and mild tuna sauce with vegetables such as radish, onion, carrot, green onion, and shiitake mushrooms. The vegetables absorb the braising sauce while adding natural sweetness and depth. A final drizzle of sesame oil and toasted sesame seeds gives the dish its characteristic nutty Korean aroma. It is especially satisfying served hot with steamed rice.

Why You'll Love This Recipe?

• Tender, flavorful pork ribs cooked slowly in a savory-sweet Korean braising sauce.
• Rich and glossy sauce with soy sauce, garlic, ginger, mirin, and sesame.
• Plenty of vegetables including Korean radish, onion, carrot, green onion, and shiitake mushrooms.
• Great with steamed rice for a filling Korean home-style meal.
• The flavor becomes even better after resting, making it suitable for preparing ahead.

Ingredients

Parboil

• 1 kg pork ribs
• 1 green onion (100 g)
• 2 bay leaves
• 1/2 Tbsp whole peppercorns
• 2 Tbsp mirin

1st Braise

• 1400 ml water
• 5 Tbsp soy sauce
• 1/2 Tbsp mild tuna sauce
• 2 Tbsp brown sugar
• 4 Tbsp mirin
• 2 Tbsp minced garlic
• 1/4 Tbsp minced ginger
• 3 whole chili peppers
• 1/4 Tbsp black pepper

2nd Braise

• 1 onion (200 g)
• 100 g radish
• 1 green onion (100 g)
• 1/4 carrot (60 g)
• 5 shiitake mushrooms
• 2 Tbsp oligosaccharide

Finish

• 1 Tbsp sesame oil
• 1/3 Tbsp toasted sesame seeds

How to Make It

Step 1: Soaking

Soak the pork ribs in cold water for 1 hour, changing the water once. Rinse clean.

Step 2: Veggie Prep

Slice the radish and carrot into 1 cm half-moons. Cut the onion and shiitake mushrooms into bite-sized chunks, and cut the green onion into 3–4 cm lengths. Wash the chili peppers.

Step 3: Parboiling

Cover the ribs with cold water, add the aromatics, and boil on high heat for 10 minutes. Rinse thoroughly, drain, and score the thick pieces of meat.

Step 4: 1st Braise

In a clean pot, add the ribs, 1400 ml water, and the ingredients for the 1st braise. Bring to a boil, then simmer over medium heat for 20–25 minutes. Remove and discard the chili peppers.

Step 5: 2nd Braise

When the liquid has reduced by half, add the prepared vegetables and oligosaccharide. Braise over medium-low heat for 10–15 minutes, until the meat is tender and the sauce has reduced and become glossy.

Step 6: Finishing

When the sauce is reduced and glossy, drizzle with sesame oil, mix, and turn off the heat. Plate and garnish with toasted sesame seeds.

🎥 Watch how to make this recipe step by step 

Storage

Store leftover Dwaeji Galbijjim in an airtight container in the refrigerator.

• Keeps well for up to 4 days.
• Reheat gently on the stove or in the microwave.
• When reheating on the stove, use gentle heat to prevent the thickened sauce from scorching.

The flavor can deepen after the dish rests in the refrigerator overnight.

Ingredient Substitutions for International Readers

Mild tuna sauce: If Korean mild tuna sauce is difficult to find, replace it with 1/4 Tbsp Korean beef stock powder (Dashida).

Oligosaccharide: Replace with honey or corn syrup. These alternatives provide sweetness and help give the finished sauce a glossy appearance.

Shiitake mushrooms: Substitute king oyster mushrooms or button mushrooms if fresh shiitake mushrooms are unavailable.

For the best flavor, keep the core soy sauce, garlic, ginger, sesame oil, and sesame seed combination unchanged.

Frequently Asked Questions (FAQ)

Q1. Can I make this recipe without tuna sauce?
Yes. Use 1/4 Tbsp Korean beef stock powder (Dashida) instead.

Q2. Can I make it ahead of time?
Yes. The flavor becomes even deeper after resting overnight in the refrigerator. Store it in an airtight container and reheat thoroughly before serving.

🍖 Related Korean Recipes

1. Easy Korean Spicy Pork Stir-Fry (Jeyuk Bokkeum)

2. Easy Korean Soy-Braised Chicken Thighs

3. Easy Korean Beef Bulgogi – Sweet & Savory Korean BBQ Beef

Enjoy your Korean cooking! 👨‍🍳