|1 kg||pork ribs|
|12 g||ginger (divided)|
|6 tbsp||soy sauce|
|2 tbsp||sesame oil|
|1 tbsp||pine nuts|
|rice for serving|
|kimchi for serving|
Wash the meat, pat it dry with paper towels, then place it in a large pot.
Peel and quarter the onion. Peel and halve a part of the ginger. Add onion, ginger and peppercorns to the pot, cover with water and cook for about 20 min. on medium heat.
Peel the daikon radish and cut into 3-cm/1.2-in thick strips. Peel the carrots and also cut 3-cm/1.2-in thick strips. Peel and quarter the potatoes as well.
Now prepare the marinade. Wash the spring onions and cut into fine rings. Peel and mince the garlic. Peel and chop the remaining ginger. Put in a bowl and mix with the sesame, soy sauce, sugar, sesame oil, and pepper.
When the meat has been boiled for 20 min., remove the meat from the pot and pour the broth through a sieve. Collect the broth but discard the onion, ginger and peppercorns. Add the meat to the marinade and let sit for approx. 5 min.
Put the marinated meat and the broth back into the pot, add the potatoes, carrots, and daikon radish, and cook covered on medium heat for approx. 1 hr. By then the liquid should have reduced and the meat should be tender. Season to taste with soy sauce, sugar, and sesame oil, then leave to simmer for another 10 min.
The dish is ready when the liquid has almost completely boiled off, and the meat is easily removed from the bone. Serve in a large bowl and garnish with pine nuts. Traditionally, this dish is served with rice and kimchi. Enjoy!