Our version of the popular Yangnyeom pork ribs is similar in concept to the Yangnyeom Daknalgae (seasoned chicken). Lightly dusted in starch and quickly deep fried, then stir fried in the yangnyeom sauce, this dish offers a sweet spicy savory pork flavor with a bit of crunch to it.

Yangnyeom Dwaeji Galbi was a rotating off-menu special we offered to certain longtime customers. 

Servings: 6
Recipe Type: Appetizer, Snack, Korean, Recipe, Main Dish, Street Food


Ingredients:
2 pounds pork rib pieces
1/3 cup sweet rice flour (substitute potato or corn starch)
1 Teaspoon salt
1 Tablespoon ground black pepper
Vegetable oil for deep frying


Stir Fry Sauce(per pound of ribs):
1 Tablespoon fine ground gochugaru (Korean red chili pepper powder)
3 Tablespoon Coarse gochugaru (Korean ground chili pepper flakes)
4 Tablespoon soy sauce
1 Tablespoon honey
2 Tablespoon toasted sesame oil
3 Tablespoon brown sugar
1 Tablespoon rice wine
4 cloves peeled garlic
2 hot red or green chilli peppers
1 ounce peeled fresh ginger
1/4 cup water (or more as needed to obtain a thin sauce)

Garnish:
1 hot red chili pepper
1 green or spring onion
1 Tablespoon toasted sesame seed

Optional Ingredients:
peanuts
pine nuts
pinion nuts
sunflower seeds
halved pecans


Directions

Prepare the pork ribs
Rinse the rib pieces in cold water two or three times.
Bring a pot of water to a full boil, add the ribs, and boil for about three to five minutes. Remove from heat, drain, and let cool.
Discard the boil water.
Lightly sprinkle with salt and pepper and let stand about 10 to 15 minutes.

Mix the Stir Fry sauce
Place the ginger, peppers, and garlic into a blender with just enough water to liquefy the mix.
Pour into a small mixing bowl and add all other sauce ingredients.
Mix well.

Garnish
Finely chop the green/spring onion and set aside.
Thin slice the chili pepper on a bias or rough chop and set aside.

Cooking
Heat oil in a large cooking pot. (350º or use the bread test)
Roll (coat) rib pieces in rice flour or starch.
Deep fry in small batches (do not over crowd your pan/pot) until very lightly browned (about 7 minutes) , remove from heat and drain.
Return the ribs to the pot and fry again until a deep golden brown (about 7 to 10 more minutes), remove from oil and drain.

Optional Ingredients:
Pan fry the chosen option in a dry pan (no oil) for a couple of minutes, until lightly browned.

Final:
Transfer the ribs to a large stir fry pan or wok over medium to medium high heat, add the sauce and optional nut(s), and stir fry until liquid is thickened or nearly gone.
Place onto a serving tray and garnish. Serve as an appetizer or with sticky rice and banchan for a meal.