Step 1

Combine all of the marinade ingredients into a food processor and blend until evenly combine and mostly smooth.

Step 2

Pour the marinade into a large mixing bowl along with the pork ribs. Mix until the ribs are well coated with the marinade. Cover and set aside to marinate for at least 1 hour, preferably overnight. Pro tip: Wash and rinse the ribs a couple of times before marinating to get rid of any excess blood or bone fragments that came from cutting the ribs.

Step 3

Transfer the marinated ribs and the marinade into the rice cooker pot. Scatter the cut potato, carrots, and onion on top of the ribs.

Step 4

Secure and lock the rice cooker lid and set the rice cooker to the multicook setting for 35 minutes.

Step 5

Once the cook time is up, carefully remove the pot and garnish with green onions. Serve the galbijjim hot with steamed rice.

Step 6

Transfer the marinated ribs into a tall pan or medium pot. Scatter the potato, carrots, and onions evenly over the ribs.

Step 7

Bring the ribs to a boil, then reduce the heat to keep the ribs at a constant simmer. Cover the pan or pot with a lid and let the ribs simmer for about 45 minutes to 1 hour until the ribs are tender and the vegetables are cooked. Stir the pot occasionally.

Step 8

If you prefer your braising liquid to be thicker, remove the lid at the last 10 minutes of cooking and let the sauce simmer until desired consistency.

Step 9

When the ribs are done cooking, remove from the pan and garnish with green onions. Enjoy with fresh steamed rice!