Jeonju-Style Spicy Pork Rib Mulgalbi (3 servings)

Separate raw ribs on a dedicated board; wash sprouts, slice onion and cut perilla leaves.

Combine gochujang, chili flakes, soy sauce, garlic and sugar into a sauce.

Blanch ribs in boiling water for 4–5 minutes, remove and discard the water; do not rinse raw meat at the sink.

Add ribs, 400 ml broth, 300 ml water, onion and sauce; bring to a boil, cover and simmer over medium-low heat for 40–50 minutes or until pork is completely cooked and tender, adding water if needed.

Add sprouts, cover and cook at least 5 minutes until fully cooked; add perilla leaves and turn off the heat once wilted.

Serve carefully to avoid burns from the hot broth and bones, adjusting seasoning with water or a little soy sauce.