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

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    Spicy Korean Pork Spare Ribs (Dwaeji Galbi) and Pickled Cabbage (Kimchi)
    Publisher of Girl Interrupted Eating
    by Becky
    216 recipes
    >

    Ingredients

    • 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
    • Shred the cabbage , place in a seive over a bowl
    • Scatter over the sea salt and leave for 2 hours
    • Crush together the ginger, garlic , white parts of the onions, chilli flakes, sugar & dissolve in the vinegar and sesame oil
    • Rinse the salt from the cabbage add the green parts of the onions
    • Place the cabbage and onions in a glass jar our over the vinegar mix
    • 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
    • Marinade
    • 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
    • Mix together the marinade ingredients
    • Rub over the pork ribs

    Directions

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

    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)

    Leave in a bowl over the fridge overnight.

    Place in a roasting dish and cover with foil

    Roast at 180degc for 50 minutes, remove the cover and baste the ribs again

    Roast for a further 50 minutes, basting every 15 minutes

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

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