Ddukbaegi Pork Ribs Stew

Lately, I've been cooking and eating lots of Korean food and some Korean-influenced food, as seen on my Instagram. I find them to be comforting as a Korean-American, even among spiciness. Of course, not all Korean food is spicy, but we are certainly not shy about delivering the heat with gochujang.

I've shared recipes with gochujang such as Tteokbokki, Gochujang Baby Back Ribs, Spicy Pork, and Sweet & Spicy Chicken Drumsticks here. This Ddukbaegi Pork Ribs Stew recipe with gochujang was created after I erroneously grabbed sliced pork spare ribs at a Korean grocery store. These are not your typical cut of pork spare ribs. These cuts sold at Korean grocery stores are sliced small and often labeled as Sliced Pork Spare Ribs or Pork Spare Ribs for Stew. The cut is somewhere between pork spare ribs and rib tips. If you don't have a Korean grocery store near you, use pork rib tips.

While I am not usually particular about the type of pot to cook with, I'm highly recommending that you invest in a Ddukbaegi (Korean clay pot) if you don't have one. If you don't, it won't be Ddukbaegi Pork Ribs Stew but just Pork Ribs Stew. Of course, it will still be delicious but the texture of stew's broth and cooking time will vary.

Ddukbaegi, different from Dolsot (Korean stone pot), is great for cooking ramen, udon, steamed eggs, and Korean stews. You've seen my Ddukbaegi appear on @foodieExhalingLife Instagram posts, reels, and stories showing its age. You cook and serve in the pot to keep the heat. You can typically find one online for about $40 with a trivet for serving. Some are sold without lids, so make sure it comes with a lid.

INGREDIENTS

twelve ounces of sliced pork spare ribs or spare rib tips, cut for stew

one Yukon potato, peeled and cut into small pieces

two tablespoons of Coca-Cola

one tablespoon of tamari (gluten-free soy sauce)

one tablespoon of maesil cheong (green plum extract)

one tablespoon of minced garlic

one tablespoon of gochujang (Korean red chili paste)

one tablespoon of water

a half tablespoon of brown sugar

a half tablespoon of sesame oil

a quarter teaspoon of gochugaru (Korean red chili flakes)

one bunch of green onions, chopped

In a bowl, mix gochujang, brown sugar, sesame oil, and chopped green onions. Set it aside. Over high heat, place the pork ribs in the Ddukbaegi. Make sure to lay each piece flat to the bottom and avoid stacking on top of each other. Add tamari, maesil choeng, and minced garlic. Reduce heat to medium and gently mix in the minced garlic. Once the pork ribs start to brown, cover with the lid for two minutes.

Remove the lid and add potatoes. Remember that the pot, including its lid, is very hot so use oven mitts. Mix the potatoes and the pork. Cook for about a minute. Cover and cook for an additional two minutes.

Remove the lid. Add prepared gochujang sauce into the pot and mix to coat the pork and the potatoes. Add water and Coca-Cola, and cover for five minutes. Remove the lid, add gochugaru, and mix them in for two to three minutes. Turn off the heat, cover and remove it from the stove. Be careful since it is hot! Ddukbaegi Pork Ribs Stew can be served on its own or with rice. Enjoy!