Korean-Style Braised Potatoes with Pork Ribs

Steps

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1. 1
   Season the pork ribs with a pinch of salt, black pepper, and 1 tbsp rice wine. Rub thoroughly and set aside.
   ▶ ≈0:16
2. 2
   Separate the napa cabbage stems from the leaves; cut the stems into chunks and set aside.
   ▶ ≈0:36
3. 3
   Slice fresh ginger and set aside. Soak the baby potatoes in water to prevent discoloration.
   ▶ ≈0:56
4. 4
   Heat oil in the pan, add the marinated ribs, and sear until both sides are golden brown and fragrant. Remove and set aside.
   ▶ ≈1:20
5. 5
   Make the sauce: combine red miso, Korean red chili paste, 2 tbsp soy sauce, coarse and fine chili powders, minced garlic, and 3 tbsp sake. Mix thoroughly.
   ▶ ≈2:08
6. 6
   Layer the cabbage stems on the bottom of the pot, then arrange the seared ribs, potatoes, and ginger slices on top.
   ▶ ≈3:04
7. 7
   Add 1 tsp sugar, all the chili powder, a pinch of white pepper, the prepared sauce, and the pan drippings from searing the ribs.
   ▶ ≈3:23
8. 8
   Pour in kombu and mackerel broth or water (or add 2 tbsp fish sauce if using water instead of broth).
   ▶ ≈3:47
9. 9
   Bring to a boil, then reduce to low heat and braise for 40–50 minutes until the potatoes are tender and the ribs are fully flavored. Top up with water if the liquid reduces significantly.
   ▶ ≈4:12
10. 10
    Test the potatoes with a toothpick to confirm they are cooked through.
    ▶ ≈5:10
11. 11
    Arrange the cabbage leaves and scallions on top, then bring the whole pot to the table. Optionally, add the soaked Korean sweet potato starch noodles to simmer in the broth.
    ▶ ≈5:18