spicy beef ribs in Dongin-dong

Dip back ribs in cold water to drain blood.
(1 to 2 hours)
Remove the inner part, fat, and membrane.
(Left side of picture = Before removing fat and fascia
Right side of picture = after removing fat, fascia)

Remove the blade with a small one.
Make sure!!! Use a small, easy-to-handle knife.
So that you don’t get hurt

Cut back ribs with plum juice, 1 tablespoon + olive oil, 1/2 tablespoon, + a pinch of hamcho salt + a pinch of pepper at room temperature
Let’s order marinade. (About 10 minutes)

It’s not IH. It’s a regular electric rice cooker
Choose steamed menu and cook it. (Add marinated back ribs)

It’s in 20 minutes.
The texture is cooked well enough to be alive.
I
The texture is really good when it’s cooked like this.
If you like the crunchy texture, try it.

Air fryer at 180 degrees / 5 to 8 minutes
It’s crispy.
I grilled it a little bit.
It’s chewy even if you just eat it like this.

While grilling the ribs
Put oil on the pan
Stir-fry the sauce a little bit.
I
I didn’t stir-fry garlic first
Stir-fry it all at once.
The pungent taste of garlic is alive.
On medium or low heat so that it doesn’t burn
Use a small amount of water.
*Always try it while cooking and increase or decrease the seasoning to your liking.
That way, you can enjoy it more to your taste.

Get off the fire
Put the sauce on the pan and mix it with the sauce.

Sesame seeds~^^;
I should’ve sprayed a lot.
Make it more delicious!!