Dwaeji galbi jorim (travers de porc braisés épicés à la coréenne)

Ingrédients

• 2 lb pork spare ribs
• 14 Tbsp regular soy sauce ((14 Tbsp = 3/4 cup + 2 Tbsp), I used Kikkoman)
• 1 oz ginger ((about 4 slices, each 1/4 in thick))
• 8 Korean green chili peppers ((풋고추 putgochu – use less if using spicier pepper))
• 1/8 tsp ground black pepper
• 2 3/4 C water
• 1/8 - 1/4 tsp ginger powder ((optional))

Préparation

1. 1

   Slice ribs into individual pieces and soak them in cold water for 5-10 minutes to draw out the blood.

2. 2

   Prepare the ginger by peeling and cutting 4 to 5 of 1/4 inch thick slices.

3. 3

   Cut the Korean green chili peppers into half or thirds (approx 1 1/2 inch long pieces).

4. 4

   In a pot, add the pork, water, soy sauce, ginger and black pepper. And optionally add the ginger powder.

5. 5

   Bring it to a boil on medium high heat. Lower heat to medium, cook for 10 min.

6. 6

   Add about half of the chili peppers. Lower heat to medium low and simmer for 25 min.

7. 7

   Taste a little of the sauce to make sure it’s not too spicy for you. If it’s ok, add the remaining chili peppers and simmer for another 20 min. The sauce should taste really salty – the meat will taste much less saltier so don’t worry.