Korean Hansik Meal – Set C
We’re back with the 3rd Set in our Modern Hansik Series!
(Click for Hansik Set A & Set B).
Today, the main dish is Korean Braised Ribs!
These sticky ribs are simple, delicious and works beautifully with rice.
That’s because the ribs are reduced in a flavored soy sauce – making them salty and savory.
The best part is that you can make the ribs in a frying pan – no oven or having to start your backyard grill.
With a slab of sticky ribs, we’ll need some simple vegetable banchans as well...
Ingredients
- 1 kg Baby Back Ribs (~2lbs)
- 1 Tablespoon Doenjang
- 3 Tablespoons Strawberry Jam
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Mirim
- ¼ Cup Apple Juice
- 1 Tablespoon Minced Garlic
- 6-7 cracks Black Pepper
Instructions
Blanche Ribs
- Place 1kg (~2.2lbs) of baby back ribs into a pot. Place enough water to submerge the ribs. Then add in Doenjang (1 Tablespoon). Bring the pot up to a boil. Once it comes to a boil, skim off any scum that forms on the surface. Then drain the pot and set the ribs aside.
Make Braising Marinade
- Take out a mixing bowl and place-in: Strawberry Jam (3 Tablespoons), Soy Sauce (3 Tablespoons), Mirim (2 Tablespoons), Apple Juice (¼ Cup), Minced Garlic (1 Tablespoon), Black Pepper (6-7 cracks). Give it a thorough mix - make sure the strawberry jam is well mixed into the sauce.
Braise Ribs
- Place a large frying pan on MEDIUM-LOW heat! Place the ribs in and spread them out. Give the marinade sauce another quick mix and place-in only ⅔ of the sauce into the frying pan for now.
- Place a lid on and set a timer for 5 minutes to cook - don't forget to put the lid on!
- After 5 minutes, lift the lid and give the pork ribs a flip. Once they're flipped, place the lid back and set a timer for 3 minutes.
- After 3 minutes, take off the lid. Now the braising sauce will have started to thicken and the bubbles will look big. Place in the remaining ⅓ of the marinade sauce.
- From here, flip the ribs around until they start to get a nice sticky glaze all-around. Once you start to see the marinade reduce down and the bubbles in the pan get big again - turn off the heat. (Note: The soy sauce marinade will continue to cook in the residual heat and darken - so take them out slightly earlier than you normally would)
- Immediately take the ribs out of the frying pan and place onto a plate. Sprinkle with some sesame seeds.
- Bon Appetit!
Let’s start with Korean Stir-Fried Onions.
This is as easy of a banchan as it comes…
You’ll simply dice-up some onions and stir-fry it in minced garlic and sesame oil. Of course, the key to this dish is knowing how much to add to get that balanced flavor.
We’ll make enough of this banchan so that you have leftovers for the next day. When you wake up, simply fry-up an egg and place it over these stir-fried onions, over some hot rice.
The definition of a comfort, breakfast bowl!
Ingredients
- 3 Whole Onions
Stir-fry Seasoning
- 1 teaspoon Minced Garlic
- 1.5 Tablespoons Soy Sauce
- ½ teaspoon (!) Sugar
- 1 teaspoon (!) Sesame Oil
Garnish
- Handful of Chopped Green Onions
- Small sprinkle Sesame Seeds
Instructions
- Chop 3 whole onions into small pieces.
- Place some vegetable oil into a frying pan. Place on medium heat. Once the oil is hot, add in Minced Garlic (1 teaspoon). Stir-fry until it starts to sizzle in the oil.
- Add in the chopped onions and stir-fry. Season with Soy Sauce (1.5 Tablespoons), Sugar (½ teaspoon!), Sesame Oil (1 teaspoon!). Stir-fry a few minutes until onions start to turn slightly soft.
- Plate and garnish with touch of chopped green onion and sesame seeds.
- Bon Appetit!
Now, lets move on to my favorite Oriental Salad Dressing.
This salad dressing will taste a little bit more “sophisticated’ than the sweet ones you find in grocery markets.
Chop-up your favorite salad greens and pour this irresistible dressing over for a quick & healthy banchan.
Ingredients
- 1 clove Garlic
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Sugar
- 1 Tablespoon Vinegar
- A dab Wasabi (or Korean Hot Mustard - 연겨자) (This is optional)
Instructions
- Mix all of the ingredients together: Minced Garlic (1 clove), Soy Sauce (2 Tablespoons), Extra Virgin Olive Oil (2 Tablespoons), Sesame Oil (1 Tablespoon), Sugar (1 Tablespoon), Vinegar (1 Tablespoon), Wasabi (a dab).
- Note: If you don't have the Hot Mustard or Wasabi at hand - feel free to skip it
- Mix and spread over any greens! Absolutely delicious!
Finally we’ll finish our Korean Hansik Meal with Gyeran Jjim.
Over the years, we’ve shown you different ways on how to make Gyeran Jjim.
Today, I’ll show you how to make it with only 3 eggs – rather than the typical 5 you use.
The most important step for Gyeran Jjim is knowing when to stop stirring the eggs. It’s when the egg starts to set and you see curdles start to form.
Immediately stop stirring and place a bowl on top. The steam from the bottom of the pot will make the eggs puff-up and rise over the edge of the pot.
For this recipe, you’ll want to use a small pot or even better, a Korean Ttukbaegi Pot (I recommend the 1-2 person sized one for gyeran jjim)
Ingredients
- 3 Eggs
- 1 teaspoon Sugar
- 1 teaspoon Kosher Salt
- ⅓ Cup Water
- 1 Tablespoon Water
Garnish for Gyeran Jjim
- A dash Sesame Oil
- Few sprinkles Sesame Seeds
- Few sprinkle Chopped Green Onions
- A sprinkle Gochugaru (Optional)
Instructions
Prep Eggs
- Crack 3 whole eggs into a bowl. Add Sugar (1 teaspoon!), Kosher Salt (1 teaspoon!) and give a thorough mix.
- Add in Water (⅓ Cup + 1 Tablespoon). Or 100ml of water to be exact!
- Place the egg mixture into a Ttukbaegi (or small pot). Place onto a MEDIUM heat. Gently draw the egg mixture inwards into the pot as it slowly comes to a boil (reference video)
- After a few minutes, you'll start to see curds forming and the egg mixture will start to set - immediately stop stirring and add a bowl on top! Lower the heat to a LOW - and let it cook for 2-3 minutes on low heat (once its done, you'll smell slightly the egg in the air).
- Carefully take off the bowl. Garnish the steamed eggs with a drizzle of Sesame Oil, Sesame Seeds, Chopped Green Onions and a dash of Gochugaru (optional)!
- Eat alongside a bowl of hot rice - Bon Appetit!
Modern Korean Hansik Meal - Set C is the definition of comfort for me.
Salty ribs, refreshing greens and savory eggs.
What more can I ask for - you got yourself one happy camper right now.
I’m feeling happy just writing this recipe down and seeing the pictures again heh…
I hope you can feel my excitement from wherever you’re reading this!
If you end up making Set C, tag us on IG! We really enjoy flipping through pictures of your beautiful creations in the morning!
Daniel Out 🕺!
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
This recipe is the best! I used Veal ribs but the sauce was really the star! Thanks for sharing. I paired it with your eggplant muchim recipe and it was a winning combination. Thanks for sharing!