Hi everyone,
Thanks for your patience. I finally made Galbi jjim with my own recipe yesterday. Hurray~!
I am blushing to say this though, it tasted lip-smackingly delicious. (I learned this expression from Su Yin) It was very sweet but not too sweet, tender, juicy, and aromatic. 
It is not hardly comparable with meat cooked in instant sauce, and I am sure you will love this meal too.
I wasn’t going to use the pressure cooker this time to give an example for people who don’t have a pressure cooker. But you know, it is not easy to turn down the easy method, is it?
Ingredients for 2 people’s meal (It was a big meal for us, but if you use a little bit of it each time, it can be a good side dish too.)
(Pork soaking time in cold water: 1 hour, Marinating time: 24 hours, Cooking time : 35 minutes - with a pressure cooker)
Meat and Vegetables
- Pork ribs 1kg (About 10,000 won - US $10)
- 3/4 a carrot (medium to big size)
- 1 small onion
- 3 potatoes (small to medium size)
- White radish (daikon) 150g
Sauce for getting rid of smell
- Refined rice wine (or cooking wine) - 3 tbsp
- Ginger powder - 2 tsp
Marinade Sauce (mix these well in a bowl)
- Plum Extract (If you don’t have plum extract, substitute with pure pear, apple, or pineapple juice.) - 2 tbsp :To make the meat softer. However I think it will taste slightly different to mine.
- Dark brown sugar - 5 tbsp
- Soy sauce - 3 tbsp
- Squashed garlic - 2 tsp
- Ginger powder - 1 tsp
- Pepper 3 sprinkles
Stage 1. Getting rid of blood and smell
- Soak the meat in cold water. Change the water every so often. (Soak for about 1 hour -to get rid of the blood)
- After 1 hour, drain the water.
- Make deep cuts on the meat to absorb the seasoning better and cut them into medium pieces (follow the bone line). Then put it into a bowl.
- Add the Sauce for getting rid of the smell, stir it well, and leave it for about 20 minutes.
Stage 2. Marinating meat and cutting vegetables
1. Pour out the marinade sauce into the meat bowl. Marinate it for 24 hours. (Overnight marinating guarantees the best taste 
The picture below is 24 hours marinated pork.)
2. Cut the vegetables into big pieces. (I cut them all into quarters.)
Stage 3. Cooking (with electric pressure cooker)
1. Put the meat and vegetables into the pressure cooker.
2. Set the time for 35 minutes. Then wait.
3. Once it finishes, serve it on the plate.
Off the topic, thanks for your support everyone, I didn’t realized I had so many readers.
Related Posts
Steamed Pork Ribs (Dwaeji Galbi Jjim in Korean) - Instant Sauce Version
Dwaeji Galbi Jjim, Korean cuisine, Korean Food, Meat, Steamed Pork Ribs
Oh my! Your photos are absolutely fantastic. I’ve been vegetarian for a few years now but I enjoy leering at photos of Korean meat dishes, every now and then. Great website. Dok-bok-ki… Mmmmmmmm.
I wish I had a pressure cooker to do this recipe. It sounds really good. I love your new photo logo, it is really cute!
hey…i had just recently found your blog….its interesting!!!! im a malaysian and i love korean food too…so thats why im surfing the internet to get some recipes…i started with chinese cabbage and radish kimchi……and it turn out to be quite nice….haha…anyway im looking forward to read more recipes of your blog…
I love the pics that you made.
I don’t eat pork, can I subtitute for beef ribs?
Yes, you can substitute beef ribs instead of the pork.
It should work out the same way, but I haven’t tried it myself yet. (Beef is much more expensive than pork in Korea).
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.
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.