Rich and Flavorful Pork Rib Soup (Galbitang) – Enhanced Recipe
Rich and Flavorful Pork Rib Soup (Galbitang) – Enhanced Recipe
Homemade Pork Rib Soup (Galbitang) from Pork Back Ribs + Chicken Stock Hack + Baek Jong Won Style
Discover how to make a deeply savory and rich pork rib soup using 1kg of pork back ribs, purchased for less than $4! This recipe incorporates tips from Baek Jong Won and adds a secret ingredient: a spoonful of chicken stock for an extra layer of umami. Enjoy a hearty and comforting meal with its clear, invigorating broth and tender pork ribs. We’ve also included dipping sauce recipes for both Korean and Southeast Asian flavors!
Pork Rib Soup Ingredients- 1kg Pork back ribs
- Glass noodles (as needed)
- 1 Tbsp whole peppercorns
- 10 cloves whole garlic (a handful)
- Garnish: Sliced green onions
- Garnish: Chopped chili peppers (to taste)
- Large pieces of green onion
- Chopped chili peppers (to taste)
Pork Rib Soup Seasoning- 1/2 Tbsp sugar
- 1/2 Tbsp oyster sauce
- 1/2 to 1 + 1/2 Tbsp salt (adjust to taste)
- 1 Tbsp chicken stock (for enhanced flavor!)
- 1/2 Tbsp sugar
- 1/2 Tbsp oyster sauce
- 1/2 to 1 + 1/2 Tbsp salt (adjust to taste)
- 1 Tbsp chicken stock (for enhanced flavor!)
Cooking Instructions
Step 1
Please click the photo next to the text for detailed ingredient information.
Step 2
Soak the pork back ribs in cold water for about 30 minutes to remove any blood. (This step is optional. After soaking, rinse the ribs thoroughly.)
Step 3
Prepare about 10 cloves of whole garlic. Remove the root ends and crush them using the side of a knife or the bottom of a bowl. Using a bowl is surprisingly effective!
Step 4
Place the rinsed pork back ribs (1kg) into boiling water and blanch for 5 to 10 minutes, or until the red color disappears from the bones. This helps remove impurities and any gamey smell.
Step 5
Remove the blanched pork ribs from the water and rinse them under cold running water 2-3 times. This removes any remaining residue or fat.
Step 6
In a deep pot, add 1 tablespoon of whole peppercorns and the crushed whole garlic without any oil. Sauté over low heat until the garlic is fragrant and lightly golden. (Do not use minced garlic or ground pepper at this stage; the aroma of whole peppercorns and garlic is key.)
Step 7
Pour 4 cups of water (using a paper cup as a measure) into the pot with the sautéed garlic and peppercorns.
Step 8
Add 1/2 tablespoon of sugar, 1/2 tablespoon of oyster sauce, and 1.5 tablespoons of salt. (Note: Saltiness can vary greatly depending on your palate and the ingredients. It’s recommended to start with only 0.5 tablespoon of salt and adjust later when the soup is almost done.)
Step 9
Add the blanched pork ribs to the pot. Pour in enough water to just cover the meat, and boil for 10 minutes with the seasonings. After 10 minutes, add about 2 liters of water and continue boiling. If the broth reduces too much during cooking, you can add a little more water at the end and bring it to a quick boil. (The amount of water can be adjusted to your preference.)
Step 10
If the meat is not sufficiently submerged in water, add another cup of water (using a paper cup).
Step 11
Add one more cup of water (paper cup measure). Bring to a rolling boil over high heat, then reduce to medium heat and simmer for 10 minutes.
Step 12
After 10 minutes, pour in 8 cups of water (paper cup measure). If using a pressure cooker, cook on high heat for 25 minutes. If using a regular pot, simmer for about 50 minutes.
Step 13
When using a pressure cooker, start counting the 25 minutes once the pressure valve begins to whistle strongly.
Step 14
After 25 minutes, turn off the heat and let the pressure release naturally for about 10 minutes.
Step 15
For better salt control, it’s advisable to add only 0.5 tablespoon of salt initially and then adjust the seasoning to your liking right before serving.
Step 16
If you initially added 1.5 tablespoons of salt and find it too salty, add about 3 cups of water and re-boil to dilute the flavor.
Step 17
For an even richer flavor, add 1 tablespoon of chicken stock towards the end of the cooking process.
Step 18
Korean Dipping Sauce: Mix 1/3 Tbsp sugar, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, a little minced green onion, and a little chopped chili pepper.
Step 19
Southeast Asian Dipping Sauce: Mix 1/3 Tbsp sugar, 2 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp minced garlic, a little chopped green onion, and a little chopped chili pepper for an exotic twist.
Step 20
Once the pork rib soup is ready, quickly rinse (about 1-2 times) the pre-soaked glass noodles in the hot broth. This ‘to-ryeom’ method allows the noodles to absorb the delicious soup.
Step 21
Place the rinsed glass noodles at the bottom of your serving bowl, then add the tender, cooked pork back ribs on top.
Step 22
Ladle the rich broth over the noodles and meat, straining it through a sieve for a clear presentation. Your delicious pork rib soup is ready!
Step 23
Garnish with chopped green onions and chili peppers according to your preference. Season with salt and pepper to taste.
Step 24
Dip the pork ribs into the homemade Korean sauce for a familiar yet delightful taste experience.
Step 25
Try dipping into the Southeast Asian sauce as well for a completely different, exciting flavor profile. Enjoy! ♡
