Article by Gil "hannaone"
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Image by hannaone: Spicy Pork rib bites
Maeun Yangnyeom Dwaeji Galbi, also known as spicy seasoned pork rib bites, is a popular Korean dish known for its succulent and flavorful pork ribs. This dish is beloved for its combination of tender meat and spicy, tangy flavors, making it a standout in Korean cuisine.
Similar in concept to the Yangnyeom Daknalgae (seasoned chicken), Maeun Yangnyeom Dwaeji Galbi was a rotating off-menu special we offered to certain longtime customers. Lightly dusted in starch and quickly deep fried, then stir fried in the yangnyeom sauce, this dish offers a sweet spicy savory pork flavor with a bit of crunch to it.
Servings: 6
Recipe Type: Appetizer, Snack, Korean, Recipe, Main Dish, Street Food
2 pounds pork rib pieces
1/3 cup sweet rice flour (substitute potato or corn starch)
1 Teaspoon salt
1 Tablespoon ground black pepper
Vegetable oil for deep frying
Stir Fry Sauce(per pound of ribs):
1 Tablespoon fine ground gochugaru (Korean red chili pepper powder)
3 Tablespoon Coarse gochugaru (Korean ground chili pepper flakes)
4 Tablespoon soy sauce
1 Tablespoon honey
2 Tablespoon toasted sesame oil
3 Tablespoon brown sugar
1 Tablespoon rice wine
4 cloves peeled garlic
2 hot red or green chilli peppers
1 ounce peeled fresh ginger
1/4 cup water (or more as needed to obtain a thin sauce)
Garnish:
1 hot red chili pepper
1 green or spring onion
1 Tablespoon toasted sesame seed
Optional Ingredients:
peanuts
pine nuts
pinion nuts
sunflower seeds
halved pecans
Prepare the pork ribs
Rinse the rib pieces in cold water two or three times.
Lightly sprinkle with salt and pepper and mix well. Let stand about 10 to 15 minutes.
Mix the Stir Fry sauce
Place the ginger, peppers, and garlic into a blender with just enough water to liquefy the mix.
Pour into a small mixing bowl and add all other sauce ingredients.
Mix well.
Garnish
Finely chop the green/spring onion and set aside.
Thin slice the chili pepper on a bias or rough chop and set aside.
Cooking
Heat oil in a large cooking pot. (350º or use the bread test)
Roll (coat) rib pieces in rice flour or starch.
Deep fry in small batches (do not over crowd your pan/pot) until very lightly browned (about 7 minutes) , remove from heat and drain.
Return the ribs to the pot and fry again until a deep golden brown (about 7 to 10 more minutes), remove from oil and drain.
Optional Ingredients:
Deep fry the chosen option for about 30 seconds to one minute.
Final:
Transfer the ribs to a large stir fry pan or wok over medium to medium high heat, add the sauce and optional nut(s), and stir fry until liquid is thickened or nearly gone.
Place onto a serving tray and garnish. Serve as an appetizer or with sticky rice and ban chan for a meal.
Presentation and pairing can elevate this dish to new heights. Serve on a platter garnished with sesame seeds and sliced green onions for an authentic Korean touch. Pair with a side of steamed rice to balance the spiciness and a refreshing cucumber salad to cleanse the palate. For beverages, consider a chilled glass of soju or makgeolli to complement the rich, spicy flavors of the galbi. Don't forget to provide plenty of napkins, as enjoying these succulent ribs can get delightfully messy!
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