Douchi Steamed Ribs — Soy + Ginger

"Do you have douchi?" -Mom

"You gave it to me last month."

"Right, okay," and she excitedly shouts the directions for douchi steamed ribs.

A staple in the Phan household, steamed ribs may sound strange, especially if you're used to the BBQ variety, but it is pack full of flavor, not to mention healthy—well healthier. In preparing the ribs, you have a bevy of seasonings and flavors to choose from, but I prefer the douchi—or fermented soybean—version.

Douchi can easily be found in any Asian grocery store or online. The smell is pungent because of fermentation, but it pairs really well with garlic and ginger. In appearance, it's about the size of a corn kernel, black in color, and squishy to the touch. If you've had dim sum, there's a good chance you've had this dish or at the very least experience the fully flavor packed douchi.

"Make sure you chop the ribs into small pieces, maybe around two inches," instructed Mom.

Chopping a rack of ribs into small pieces—not a problem with a butcher knife (a staple kitchen gadget growing up), but my Williamsburg apartment is not so well equipped.

Taking the best knife in the apartment and sharpening it apparently doesn't turn it into a butcher knife. Reminds me of the time I thought I could "train" my frilly tassel-equipped kid bike into a mountain bike by riding it over small mounds of dirt. Yes that really happened.

Giving up, I steamed the ribs full-sized and the taste—heavenly, perfect, and on point (fleek?). But I get it, the larger size did make it more difficult to eat with chopsticks, so I used my hands instead, probably making my ancestors cry in the process.

If you are looking to make the dish true-to-tradition, then I would purchase the ribs from a butcher and request it chopped. Learning from my mistake I went back to Whole Foods the next day, and although the butcher seemed slightly baffled, he was happy to comply.

The results of round two? Just like mom's.

Prep: 15 minutes Cook: 25 minutes

INGREDIENTS (FOR 2)

  
    4 garlic cloves 
    1 tsp soy sauce 
    
    5 slices of ginger
    2/3 tsp brown sugar 
   
  	40 douchi pieces 
    1/2 rack rib
  
  	1 red chili pepper*
    2 tsp corn starch
  
     pinch of salt
      *Optional

PREPARE

1. Chop ribs into small 2 inch pieces (if you don't have the proper knife, then when purchasing the ribs, ask the butcher to do it, RE: above). Set aside.

2. Mince garlic, ginger, optional chili pepper, and douchi in a mortar and pestle (or if you're not fancy enough to have one, like me, use the end of a large knife).

3. Once grounded add in salt, soy sauce, and brown sugar to create the marinade.

4. Coat ribs in the corn starch first, then the marinade.

5. Leave overnight.

COOK

1. Bring a large pot of water to boil, place steamer in pot

2. Carefully put the marinated ribs in the steamer and cover for 20 minutes

3. It's done when the ribs lose its pink color and a beautiful pool of sauce forms around the meat.

EAT

Douchi steamed ribs pair best with rice and some sauteed veggies. Garlic chives pictured below.