Comments on: Steamed Pork Ribs (Dwaeji Galbi Jjim in Korean) – Natural Sauce Version

By: Janet

Janet — Tue, 15 Sep 2009 18:34:18 +0000

I’m off to the market to buy some beef ribs to make this along with a few other banchan dishes for my dad, he’s home alone since my mom is vacationing in Korea….I’ll let y’all know how it turned out!

By: Erica

Erica — Sun, 07 Jun 2009 00:51:13 +0000

Hi Sue,

I have been a big fan of your website for a long time and I have used many recipes. Thanks for all your hard work and the pictures do look amazing. It really helps to have the visuals there. One thing, do you have a recipe for kimchi gigae? or soon dooboo gigae?

Thanks,

Erica

By: Kay

Kay — Fri, 02 Jan 2009 21:53:39 +0000

Hi, don’t know if you check these replies anymore but I’m wondering what type of pork ribs you bought and how you were able to cut through the bone in one inch pieces. I know you said to cut along the bone line but the bone ran all the way through and I couldn’t cut into smaller pieces.
thanks!

By: sue

sue — Mon, 08 Jan 2007 08:53:15 +0000

Hi baobaighost

Good to hear that you really liked it. I think the plum extract does both. It makes meat tender and also gives a good taste and smell.
Yesterday, I used minced apple for other cooking instead of using plum extract, and it worked out well too.

I think there is a big difference in steaming the meat in a pot and pressure cooker. First it is about the matter of time, as you said the pressure cooker is a lot faster (2 times faster or more), and the meat is much more tender.
I tried steaming it on the pot as well, it was OK, yet the pressure cooked meat tastes so much better in my opinion.

It really narrows down to what kind of material is available to you. If you like it your way, go with it.

By: baobaighost

baobaighost — Sun, 07 Jan 2007 20:43:49 +0000

Hi,
I made this dish last night and it turned out very well. Thanks for your recipe! Actually, I didn’t use the plum extract to make the meat softer. Does plum extract really make the taste different or just only make the meat softer? I found out actually you don’t need the pressure cooker. What you have to do is steamed the pork ribs with medium heat for about 30 mins then turn off the heat. Remember don’t open the lid yet. Wait for another 30 mins before you open the lid. To me, this is the way I made the pork softer. If the meat is not ready, you can repeat it again. To me, the meat is always ready after the first time I steam the pork. I guess the pressure cooker is faster for sure.