In contrast to the braising method typical of Western countries and some Filipinos, Koreans do not sear the meat before braising them. The ribs are first boiled in water with the aromatic ingredients, and then braised in a sweet and savory braising liquid. Boiling is a technique they used to remove excess fat and blood from the ribs. This comforting dish is best served with white rice.
Recipe and Styling: Chef Him Uy de Baron
Photography By: Kirt Uy de Baron