Many people think that making braised pork ribs at home is difficult.

However, once you learn the proper method, you can achieve a taste that rivals that of a restaurant.

Using a pressure cooker allows you to create moist braised pork ribs that fall off the bone without long cooking times.

First, it's important to prepare the pork ribs properly. Cut the ribs into bite-sized pieces and use scissors to remove any visible fat and sinew.

If this step is done carelessly, the broth will become greasy and lack a clean flavor.

Soak the trimmed ribs in water and gently rub them to remove any blood.

It's best to change the water several times until the water runs clear.

Next is the process of removing any odors. Pour 1 liter of water into a pot, add bay leaves and soju, and bring it to a boil.

If you don't have soju, vodka works as well. Avoid using any other type of alcohol, as it may affect the flavor; stick to soju or vodka only.

Once the water is boiling, add the ribs and blanch them for about 3 minutes. This effectively removes impurities and the unique smell of the meat.

Rinse the blanched ribs under cold water one by one to ensure all remaining impurities are cleaned off.

The marinade is surprisingly simple.

Mix minced garlic and ginger with soy sauce, sugar, and cooking wine.

If you want some heat, adding a bit of gochujang will enhance the color and make it more appetizing.

Preparing the vegetables is also important. Cut the onion into large pieces and slice the shiitake mushrooms lengthwise to maintain their texture.

Chop the green chili and red chili peppers to add flavor and balance the richness. Also, prepare green onions to add at the end.

Place the ribs in the pressure cooker, add 550ml of water, and pour in the marinade.

Close the lid and bring it to a boil over high heat, then reduce to medium-low heat and cook for about 13 minutes.

This step is the key to making braised pork ribs.

You can achieve the tenderness that usually takes over an hour in a regular pot in a much shorter time.

After all the pressure has released, open the lid to find that the meat is already quite tender.

Add the onion, mushrooms, and peppers, and bring it back to a boil.

The sweetness and umami from the vegetables will deepen the flavor of the broth.

After boiling for about 3 more minutes, add the green onions to finish.

Finally, adding oligo syrup and sesame oil will enhance the shine and flavor.

Sprinkle a little pepper and top with sesame seeds for a visually appealing soy sauce braised pork ribs dish.

Personally, I believe that braised pork ribs taste even better the next day.

After storing them in the refrigerator for a day, the marinade seeps deeply into the meat, resulting in a richer flavor.

Enjoy a piece of rib over a warm bowl of rice, mixing in the broth for a meal that rivals any professional restaurant.

This dish is especially recommended for family gatherings or when hosting guests, as it has a very low chance of failure.

Enjoy your meal!~