Korean style spare ribs with tea

This is my second blog today.

Since it's a Korean-style stew, I didn't add masala spices, but added Ceylon tea leaves to remove the smell of pork.

After that, garlic, ginger, the green parts of green onions, hawk's claws, and Korean powdered chili peppers are added and simmered.

Boil for 1 hour until the spareribs are soft and tender.

The decisive factor of the taste is to add sesame oil at the end.

For black spare ribs (*´∇`*)

I don't usually get this dark, but thanks to the tea, it looks like this!

The smell of meat was removed and it was soooo soft than usual!

Everyone please try it! !

Then again ( ´ ▽ ` )ノ

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