I used about 500g of pork ribs.
To drain the blood of pork ribs, I put the pork ribs in water and slept at night. The blood drained out in the morning.

Now, I'm going to boil the pork to remove the impurities. Put the blood-red pork ribs in a pot and boil them with enough water to soak the pork ribs.

When the water boils, parboil the pork ribs for another 10 minutes.
Remove the impurities that gather in the center as it boils.

Remove the boiled pork ribs, rinse them in cold water, and strain them through a sieve. They cut too big pork ribs into bite-size pieces.

We will prepare crushed garlic, which is the core ingredient of Jongwon Baek pork rib soup! Crush whole garlic with the back of a knife.
I used frozen whole garlic because the whole garlic at home was kept frozen. It would be good to add about 10 grains, but I only used 5 whole garlic.

Now we're going to officially make Jongwon Baek bakute!
In a coated pot, add crushed whole garlic without oil and add 0.5 spoons of whole pepper until the garlic essence is lightly browned.
It's frozen garlic, so I put a little water on the pot and stir-fry it.

If you stir-fry it well, add the pork ribs and add 700ml of water as the first water. Then add 0.5 spoon of sugar, 1 spoon of oyster sauce, and 0.5 spoon of salt and bring to a boil.
I added the insufficient liver after tasting it later.
Boil the Jongwon Baek bakute over high heat. When the water boils, boil the meat over high heat for 10 minutes to soak.

After 10 minutes, add more water.
I added about 700ml of the secondary water. Then boil it for about 50 minutes.
Then, remove the whole pepper and garlic, taste it, and add salt-deficient liver. Lastly, if you cut the green onions and put them in, you're done making Jongwon Baek bakute.

During the Jongwon Baek bakute, they even made me a sauce to dip meat in.
There are Korean and Southeast Asian sauces, but this time I only made Korean sauces. If you dip meat in it, it's a delicacy, so if you eat it with it, you can enjoy Jongwon Baek bakute more deliciously.
First, chop green onions and cheongyang peppers into small pieces.

Then put 1 spoon of minced garlic, 2 spoons of soy sauce, 0.5 spoon of sugar, 1 spoon of vinegar, and 2 spoons of water in a bowl and mix well with a little sesame seeds.
Then the sauce is complete so that you can enjoy the Jongwon Baek bakute more deliciously.

Ta-da! Jongwon Baek pork rib soup and Jongwon Baek bakute are done.
It's an easy and simple recipe, right?
It's a Jongwon Baek bakute that makes short rib soup with pork, which I thought was made only with beef.
It's soft enough and delicious even if it's.
I should've chopped the green onions at the end, but I noticed that I didn't. :) I also put in glass noodles.
The glass noodles I soaked in the house were in the refrigerator, so it was even better when I put them in.

Since the meat is soft, it tastes twice as good!
It's a delicacy when you dip it in Korean sauce.
I bought pork ribs and ate half of them with steamed pork ribs and the other half with Jongwon Baek bacutero, so I killed two birds with one stone!
The more it boils, the softer the meat becomes, so it's Jongwon Baekbakute jinguk. The soup is really deep, deep, and savory.
Enjoy the pork rib soup that you can make easily today.