Two Plaid Aprons' Dwaeji Galbijjim (Korean Braised Pork Ribs)

Make delicious and east braised pork ribs in a pressure rice cooker. 

Level 2
Prep time: 5min
Marinate time: 60min
Cook time: 35min


For Braised Pork Ribs:

  • 2 pounds pork riblets or spare ribs cut into 1½ to 2 inches pieces
  • 2 medium russet potato peeled and cut into 2 inch chunks
  • 1 large carrot peeled and cut into 1 inch chunks
  • 1 large yellow onion peeled and cut into large pieces
  • Green onions thinly sliced (optional for garnish)
  • Cooked white rice (for serving)

For Marinade:

  • ½ cup regular soy sauce
  • ¼ cup dark brown sugar packed
  • 2 tablespoons Shaoxing cooking wine
  • ½ large apple cored, peeled, and cut into smaller chunks (preferably Fuji apples)
  • 2 cloves garlic
  • 1 inch knob of ginger peeled and cut into smaller pieces
  • Few cracks of black pepper


Marinate the pork ribs:

  1. Combine all of the marinade ingredients into a food processor and blend until evenly combine and mostly smooth.
  2. Pour the marinade into a large mixing bowl along with the pork ribs. Mix until the ribs are well coated with the marinade. Cover and set aside to marinate for at least 1 hour, preferably overnight. Pro tip: Wash and rinse the ribs a couple of times before marinating to get rid of any excess blood or bone fragments that came from cutting the ribs.

(Pressure) Rice cooker method:

  1. Transfer the marinated ribs and the marinade into the rice cooker pot. Scatter the cut potato, carrots, and onion on top of the ribs.
  2. Secure and lock the rice cooker lid and set the rice cooker to the multicook setting for 35 minutes.
  3. Once the cook time is up, carefully remove the pot and garnish with green onions. Serve the galbijjim hot with steamed rice.


We recommend a IH Pressure Rice Cooker like CUCKOO's 10-Cup IH Pressure Rice Cooker (CRP-JHR1009F).

Leave a comment

Please note, comments must be approved before they are published