Pork rib soup with Jongwon Baek. It feels like bakute
A clear and cool soup that relieves the lumpy filling. Once I taste it, the spoon won't stop and I keep eating it. Also, pork ribs are soft because it's been boiled for a long time. If you dip it in the sauce, it's fun to eat it with a different taste.
5 serving
Within 90 minutes
가루씨
Ingredients
  • Pork ribs with pork
    1kg
  • Garlic
    1handful
  • Whole pepper
    1T
  • Sugar
    1/2T
  • Oyster sauce
    1T
  • Salt
    1T
  • leek
    1/3ea
  • Cheongyang red pepper
    2ea
  • thick soy sauce
    4T
  • Sugar
    2/3T
  • Garlic
    1/2T
  • Oyster sauce
    1T
Cooking Steps
STEP 1/13
Wash pork ribs in water and remove bone powder between bones.
STEP 2/13
Add the ribs to the boiling water (to soak the meat) and simmer over high heat for about 4-5 minutes (until the red color at the end of the bone disappears).
STEP 3/13
Once boiled, the blood in the bone hardens and the surface hardens, so the juice does not escape. And the impurities come out together.
STEP 4/13
Then, wash thoroughly in cold water and strain it through a sieve.
STEP 5/13
Now, wash the whole garlic in water, and drain on kitchen towels.
STEP 6/13
Then press to the side of the knife, crush it thickly.
STEP 7/13
In a preheated skillet, stir-fry garlic and whole pepper over low heat for about 7 minutes until garlic is browned.
STEP 8/13
Then add 4 cups water, pork ribs, sugar, oyster sauce, and salt and boil over medium heat for about 10 minutes.
STEP 9/13
After that, add 10 cups of water and boil over high heat for 5 minutes, and when it boils up, boil over medium heat for 45 minutes.
STEP 10/13
Now let's make the sauce. Chop green onions, cheongyang peppers, and garlic. (All based on seasoning ingredients)
STEP 11/13
There are two versions, Korean and Southeast Asian Add 1/3T of sugar, 2T of soy sauce, green onion and cheongyang pepper on both sides. Add only oyster sauce for Korean and fish sauce and minced garlic for Southeast Asian.
STEP 12/13
Sift the finished pork galbitang once,
STEP 13/13
Put the soup and meat in a bowl and you're done.
Cup = Paper cup, T = Adult rice spoon standard. If you keep it for a long time, the soup and meat can smell like yellow... So it's better to eat quickly. If you can't finish it, don't skip the ingredients and keep them in the refrigerator.
Cooking review
4.86
score
  • 509*****
    score
    I really enjoyed the food! After watching the original Jongwon Baek recipe video, I followed this recipe, but there was no whole pepper, so I just used powdered pepper at home, and when I stir-fried it with garlic, there was not much sticky essence, so I ruined it I thought about it, but it was really delicious when I finished eating it I cut 500g of meat in half to make it for 2 people, but it's good. I soaked it in water for an hour to remove blood because I was afraid of catching fish, and when I blanched it, I put laurel and rosemary in it, and it didn't smell bad at all I can't believe I made this with my own hands. I ate everything without leaving a drop of soup! The sauce is really good, tooI should make it again next time
    2021-02-18 04:18
  • 189*****
    score
    I thought of the taste I ate in Singapore, so I searched it and tried it, but it's nice It's delicious!
    2020-07-12 11:37
  • 424*****
    score
    It was so delicious
    2020-02-20 15:16
  • 864*****
    score
    It's nice to be able to eat delicious galbitang at home. He wants me to do it every weekend. ^^
    2020-02-09 16:58
  • 435*****
    score
    Compared to the long recipe, it tastes really good
    2020-01-12 08:07
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