Korean Pork Ribs

Separate the garlic and ginger from the peel and chop very finely. Mix with sugar, soy sauce, paprika paste, pepper, sesame oil and sesame seeds.

Cut the ribs into ribs, chop even smaller if necessary.

Rinse them in cold water and cut out all the bone fragments. Dab the ribs and turn them in the marinade on the other side, marinate for at least 1 hour in the icebox.

Meanwhile, soak the mushrooms in a little warm tap water. Cut the bell pepper in half, turkey and rinse, cut the halves into tender strips.

Clean, pit, rinse and finely chop the chili peppers. Clean, rinse and chop scallions into narrow, diagonal rings.

Heat the soybean oil in a hot wok. Gradually brown the ribs while stirring. Pour in tap water (1), simmer the ribs uncovered at a moderate temperature for 30 minutes on low heat until the tap water has almost evaporated around them. Stir several times.

Add the mushrooms with the soaking water, pine nuts and greens, season with salt and pepper. Cover the lid and cook at a moderate temperature for about 20 minutes.

Serve with greens and long grain rice or possibly vegetable rice.

is difficult to cook in a wok. If possible, cook a second, different dish (e.g. with greens), and put both on the table together.

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