STEP 1/6
Galbi itself has a lot of fat. Remove the fat as much as possible before removing the blood. Remove the grease and cut each pork rib. That way, you can cut the sauce well and cook the insides well.
STEP 2/6
Soak in cold water for more than 2 hours to drain the blood. You have to change the water in between. You can remove all the blood, blanch it in boiling water, and season it, but I just washed it clean.
STEP 3/6
Drain to a certain extent, add all the seasoning above, and then marinate for another two hours or more.
STEP 4/6
Add dried red pepper and a little water and start boiling over high heat, and when it's half cooked, reduce it to medium heat.
STEP 5/6
Open the lid and simmer the soup endlessly until it is almost boiled down. The picture is when it's half cooked. This makes the meat shiny and sweet pork ribs.
STEP 6/6
Ta-da! It's done. It's shiny, right? It has a lot of fruit juice and starch syrup in it, so it's basically a sweet sauce. It tastes better when it's sweeter than regular pork ribs. Make sure to add or subtract the sweetness
I only added pork ribs, but it's delicious even if you add chestnuts or carrots.