Hearty and Refreshing Pork Rib Soup (Dwaeji Galbitang) with Radish
Hearty and Refreshing Pork Rib Soup (Dwaeji Galbitang) with Radish
How to Make Pork Rib Soup | Authentic Dwaeji Galbitang Recipe | Pork Bone Soup
This Dwaeji Galbitang features a deep, refreshing broth thanks to the addition of Korean radish (mu), creating a wonderfully flavorful and invigorating soup.
Key Ingredients for Pork Rib Soup- 700g fresh pork ribs
- 150g Korean radish (mu), for a refreshing taste
- 50g green onion
- 1 Cheongyang pepper (for a hint of spice)
- 1.3L water
- 50g glass noodles (dangmyeon)
Seasoning Ingredients for Flavor- 1 tsp black pepper
- 1 tsp salt (or to taste)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp minced garlic
Ingredients for Soaking Pork Ribs- 2L water
- 1/2 cup soju (or cooking wine, for removing odor)
Dipping Sauce Ingredients (Optional)- 3 Tbsp soy sauce (ganjang)
- 3 Tbsp water
- 1/2 Tbsp sugar
- 1/2 Tbsp vinegar
- 1/4 onion (finely minced or blended)
- 1/2 Cheongyang pepper (finely minced)
- 1/2 Tbsp toasted sesame seeds
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp minced garlic
Ingredients for Soaking Pork Ribs- 2L water
- 1/2 cup soju (or cooking wine, for removing odor)
Dipping Sauce Ingredients (Optional)- 3 Tbsp soy sauce (ganjang)
- 3 Tbsp water
- 1/2 Tbsp sugar
- 1/2 Tbsp vinegar
- 1/4 onion (finely minced or blended)
- 1/2 Cheongyang pepper (finely minced)
- 1/2 Tbsp toasted sesame seeds
- 3 Tbsp soy sauce (ganjang)
- 3 Tbsp water
- 1/2 Tbsp sugar
- 1/2 Tbsp vinegar
- 1/4 onion (finely minced or blended)
- 1/2 Cheongyang pepper (finely minced)
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
The first crucial step for a delicious, odor-free Galbitang is to remove the blood from the pork ribs. Place the pork ribs in a large bowl, cover them with 2L of water and 1/2 cup of soju. Let them soak for about 1 hour to effectively remove any gamey smell. After soaking, rinse the ribs thoroughly under cold running water to remove any remaining blood and impurities. Drain them well in a colander.
Step 2
Now, let’s parboil the pork ribs to further remove any residual odors. In a pot, add 1.3L of water, a few whole black peppercorns (for odor control), and 1/2 cup of soju (or cooking wine). Add the soaked pork ribs and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5-10 minutes. This process will bring any remaining impurities and scum to the surface.
Step 3
Transfer the parboiled pork ribs to a separate bowl of cold water and rinse them meticulously. This ensures that all the foam and impurities that rose to the surface are washed away, resulting in a clear and clean broth. After rinsing, drain the ribs thoroughly in a colander. This step contributes to a cleaner taste in your Galbitang.
Step 4
It’s time to season the ribs for a deeper flavor. Place the cleaned and drained pork ribs in a bowl. Add 1 tsp of black pepper and 1 tsp of salt (or soy sauce, if preferred) and gently mix. Marinating them in the refrigerator for about 10 minutes will allow the flavors to penetrate the meat, making the soup even more delicious.
Step 5
Prepare the accompanying ingredients. The glass noodles (dangmyeon) are best when soaked in cold water beforehand and cooked just before serving to maintain their chewy texture. Cut the Korean radish (mu) into bite-sized pieces for a refreshing element in the soup. Drain the soaked glass noodles.
Step 6
Chop the vegetables that will be added later. Slice the green onions thinly crosswise. Slice the Cheongyang peppers diagonally to add a hint of spice. You can also add red chilies for a more vibrant color.
Step 7
Now, let’s start building the flavor base for the soup. Heat a pot over medium-low heat, add 1 Tbsp of perilla oil, and sauté 1 Tbsp of minced garlic until fragrant. Sautéing the garlic first will add a deeper aroma and flavor to the broth.
Step 8
Add the marinated pork ribs to the pot with the fragrant garlic and stir-fry until the surface of the ribs is lightly seared. Pour in the 1.3L of water and a few whole black peppercorns. Bring to a boil over high heat, then reduce to medium-low. Cover the pot and simmer for about 20 minutes, or until the pork ribs are tender.
Step 9
After simmering for about 20 minutes, uncover the pot and add the prepared Korean radish (mu). Skim off any excess fat or impurities that have risen to the surface for a cleaner and lighter soup. Continue to simmer for another 10-15 minutes, or until the radish is tender and translucent.
Step 10
When the radish is almost cooked through, add the sliced green onions and Cheongyang peppers. Let them simmer for a few more minutes to infuse their aroma and flavor into the broth. Taste the soup and adjust seasoning with salt or soy sauce if needed.
Step 11
You can prepare an optional dipping sauce. In a small bowl, combine 3 Tbsp soy sauce, 3 Tbsp water, 1/2 Tbsp sugar, and 1/2 Tbsp vinegar. Stir well. Add the finely minced onion (1/4), minced Cheongyang pepper (1/2), and toasted sesame seeds (1/2 Tbsp) for a richer sauce. (This sauce is optional; the soup itself is flavorful.)
Step 12
The star accompaniment: glass noodles! Avoid cooking them too far in advance, as they will become mushy. Cook the glass noodles in boiling water just before serving until they are translucent. Rinse them under cold water to achieve a perfectly chewy texture.
Step 13
Ladle the finished Dwaeji Galbitang into deep bowls. Add the chewy glass noodles and serve with the optional dipping sauce on the side. Enjoy this warm and deeply flavorful pork rib soup for a hearty and satisfying meal!
