Korean Pork Ribs Stew with Potatoes, Carrots and Daikon

Korean pork ribs stew is a savory, gently spicy braise of pork ribs, potatoes, carrots, and daikon simmered in a chile-seasoned broth. This Korean-style version takes inspiration from spicy braised rib dishes; recipes vary, but a well-seasoned sauce and a slow simmer make the meat tender and the vegetables flavorful.

Ingredients

3 lb (1.36 kg) pork spare ribs, cut into individual ribs or 2-inch pieces
8 cups (1.9 L) cold water for soaking the ribs
6 cups (1.4 L) fresh water for blanching the ribs
4 cups (950 ml) fresh water for the stew
1/4 cup (60 ml) Korean soup soy sauce or regular soy sauce
2 tablespoons (30 g) gochujang, Korean fermented chile paste
2 tablespoons (12 g) gochugaru, Korean red pepper flakes
1 tablespoon (12 g) granulated sugar
1 tablespoon (15 ml) toasted sesame oil
6 garlic cloves (18 g), finely chopped
1 tablespoon (6 g) peeled, finely grated fresh ginger
1/2 cup (75 g) finely grated Asian pear, about half a medium pear
1 teaspoon (2 g) freshly ground black pepper
1 lb (450 g) waxy or all-purpose potatoes, cut into 1 1/2-inch chunks
12 oz (340 g) daikon, peeled and cut into 1-inch chunks
2 medium carrots (200 g), cut into thick diagonal pieces
1 medium yellow onion (225 g), cut into wedges
3 scallions (45 g), thinly sliced
1 tablespoon (9 g) toasted sesame seeds, for serving

Instructions

Prepare the vegetables and sauce, about 15 minutes. Cut the potatoes, daikon, carrots, and onion into similarly sturdy pieces so they cook at a similar pace. In a bowl, stir together the soy sauce, gochujang, gochugaru, sugar, sesame oil, garlic, ginger, grated Asian pear, and black pepper until the paste is evenly mixed. Keep the potatoes in a bowl of cold water if they will sit for more than a few minutes; drain them before adding to the pot.
Soak the ribs, 20 minutes. Put the ribs in a large bowl and cover with the 8 cups of cold water. Let them soak for 20 minutes, then drain and rinse under cool running water. This step helps wash away surface blood and loose bone fragments; it does not replace cooking. Discard the soaking water.
Blanch the ribs, 5 minutes. Put the ribs in a large pot and add the 6 cups of fresh water. Bring to a boil over medium-high heat and boil for 5 minutes. Drain the ribs, rinse off any gray foam, and wash the pot before continuing. This quick blanch gives the finished broth a cleaner flavor; do not use the blanching water as the stew liquid.
Begin the braise, 45 minutes. Return the ribs to the clean pot. Add the 4 cups of fresh water and all of the prepared sauce, stirring to coat the ribs. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 45 minutes, turning the ribs once or twice so they cook evenly. The liquid should bubble softly rather than boil hard; lower the heat if it is splashing or reducing too quickly.
Add the vegetables, 20 minutes. Stir in the potatoes, daikon, carrots, and onion. Cover and simmer for 20 minutes, stirring carefully once halfway through. Keep the pieces intact rather than stirring vigorously. Check a potato and a piece of daikon with a fork; they should be nearly tender, and the ribs should be starting to soften.
Reduce and check, 5 minutes, then rest for 3 minutes. Remove the lid and simmer for 5 minutes to slightly concentrate the broth. Check the thickest part of a rib with a food thermometer, keeping the probe away from the bone: USDA FSIS gives whole cuts of pork a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. For tender braised ribs, the meat will usually need to cook beyond that minimum. If it is still tough or has not reached 145°F (63°C), cover and simmer in 10-minute increments, checking again. Turn off the heat and let the stew stand for 3 minutes before serving.
Finish and serve. Taste the broth and adjust the seasoning if needed. Scatter sliced scallions and sesame seeds over the pot. Spoon ribs, vegetables, and broth into warm bowls, making sure each serving gets a mix of the vegetables.

Tips

Choose ribs with some meat on them. Spare ribs are easy to find and work well when cut into individual pieces. If using larger English-cut ribs, ask the butcher to cut them into manageable pieces; very large pieces may need additional simmering time. Avoid trimming away all the fat, since a little helps the broth taste full.
Adjust the chile to your taste. Gochujang adds fermented savoriness and body, while gochugaru brings a cleaner chile flavor. For a milder stew, reduce gochugaru to 1 tablespoon (6 g). If you cannot find gochugaru, use 1 tablespoon (6 g) crushed red pepper flakes, finely crushed; the result will be sharper and less fruity. If gochujang is unavailable, use 1 tablespoon (15 ml) mild miso mixed with 1 tablespoon (15 ml) chile sauce, knowing the broth will lose some of its Korean fermented-chile character.
Cut firm vegetables generously. Small potato or daikon pieces can break down before the ribs are tender. Aim for chunks at least 1 inch (2.5 cm) across, and use waxy potatoes if you want them to hold their shape particularly well.
Keep the simmer gentle. A vigorous boil can make the meat tighten and cause the vegetables to crumble. If the stew tastes too salty after reducing, stir in a splash of hot water rather than adding more sugar. If it seems thin, simmer uncovered for a few extra minutes.

Serving Suggestions

Serve the stew hot in individual bowls with steamed short-grain rice. The rice is useful for soaking up the savory, spicy broth, while the ribs and vegetables make the bowl substantial on their own. Offer kimchi or another tangy Korean-style side dish alongside it; its crispness and acidity contrast with the soft braised vegetables. A simple plate of blanched greens or cucumber salad is another good pairing, especially if the stew is spicy.

For a family-style meal, place the pot on a heat-safe trivet and let everyone serve themselves, taking care around the hot broth and bones. Provide small bowls for rib bones and spoons for the liquid. If the broth has thickened while standing, loosen it with a little hot water just before serving and taste again, since extra water can soften the seasoning.

Variations

Make it less spicy: Use 1 tablespoon (15 g) gochujang and 1 teaspoon (2 g) gochugaru, then add more chile at the table if desired. The stew will be milder and slightly less red, but the soy, pear, garlic, and ginger still give it plenty of savory flavor.

Use a different root vegetable: Korean radish can stand in for daikon in equal weight. It has a firmer, slightly more peppery character. If neither is available, use extra potatoes or carrots; the stew will still work, though it will miss the refreshing, mild bite of radish.

Add mushrooms: Stir in 8 oz (225 g) sliced shiitake or cremini mushrooms with the other vegetables. Shiitake gives a more pronounced savory note, while cremini is mild. Keep the pieces thick enough to withstand the simmer.

Use pork shoulder: Replace the ribs with 3 lb (1.36 kg) boneless pork shoulder cut into 2-inch (5 cm) cubes. Brown the cubes first if you want a deeper flavor, then braise until tender; shoulder can take a different amount of time, so use tenderness and the thermometer rather than relying only on the rib timing.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in a refrigerator set at 40°F (4°C) or below. The broth may firm up as it chills because of the pork, which is normal; it will loosen again when heated. For easier portions, remove the meat from the bones once the stew has cooled enough to handle, or store the ribs whole.

To reheat on the stovetop, put a portion in a saucepan with a splash of water, cover, and warm over medium-low heat, stirring gently until hot throughout. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Microwave individual portions in a covered microwave-safe bowl, stirring partway through so the center heats evenly, and check the temperature before eating. Freeze leftovers in airtight containers for up to 2 to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Avoid repeated cooling and reheating of the full pot; warm only the portions you plan to eat.

Frequently Asked Questions

Is Korean pork ribs stew very spicy?

It is moderately spicy as written, but the heat depends on the brands and types of gochujang and gochugaru. Start with less gochugaru if you are sensitive to chile, then taste the broth near the end and add more only if you want extra heat. Rice and a mild vegetable side help balance a spicy serving.

Do I have to soak and blanch the ribs?

Neither step is essential for the ribs to cook, but both help produce a cleaner-tasting broth. Soaking removes some surface blood, and blanching lets you discard foam and residue before the long simmer. If you skip them, rinse the ribs well and skim the stew carefully as it simmers.

Can I make this stew ahead?

Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors settle as it rests, and the fat is easier to lift off after chilling if you prefer a less rich broth. Reheat gently with a splash of water and bring the leftovers to 165°F (74°C).

What if the ribs are still tough after the vegetables are cooked?

Keep the pot covered and simmer the ribs in 10-minute increments until they are tender, checking that the liquid has not reduced too far. If the vegetables are already soft, lift them out with a slotted spoon and return them to the pot near the end. Ribs vary in size and can need more time than the recipe’s starting estimate.

Can I make the stew without Asian pear?

Yes. Leave it out or replace it with 1/4 cup (60 ml) finely grated apple. Pear or apple adds gentle sweetness and fruitiness, but neither is required for safe cooking or a flavorful result. If omitting the fruit, taste the broth before serving and add a small pinch of sugar only if you want to round out the chile and soy flavors.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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