…Today’s soup is a simple one, but super tasty, and it’s a Southeast Asian favorite dish. I learned this recipe from @floretique5, and I don’t know why I hadn’t tried it earlier. So, I cooked this recipe for the first time with pork ribs, which made the meat tender, and the soup flavorful due to the combination of meat, vegetables, and the wonderful broth. I seasoned the soup with fish sauce and lots of black peppercorns. You can also add a little dash of soy sauce or sea salt. Although we love all types of soup, Korean soups might be our favorite because they are full of flavor and depth. I love how they can be meaty but also healthy, with all the herbs and vegetables. What’s not to love? I drink soup because it’s delicious, and I always feel great and nourished after having some. Thank you for sharing the recipe! @floretique5. After the oil was removed, the soup had a deep and rich flavor. It was my husband’s first time trying it, but he gave it a thumbs up.
Time: 1 hour 30 minutes plus 30 minutes for soaking cold water with pork ribs
- 2000 ml water
- 2 lb pork libs, soaked cold water for 30 minutes
- 250 g radish, cut into 4 pieces(trim the conner, prevents the broth from becoming thick)
- 150 g lotus root, cut into 4 pieces(trim the conner)
- 150 g carrot, cut into 4 pieces(trim the conner)
- 100 g bamboo shoots, cut into 4 pieces
- 200 g napa cabbage
- 9 white pearl onions
- 12 garlic cloves
- 2 tsp whole black peppercorns
- 1/2 tsp whole white peppercorns
- 25 g fresh ginger, sliced
- 2 tsp avocado oil
- 1 tsp sesame oil
- 2 tbsp mixed fish sauce(gukganjang: fish sauce: tuna sauce= 1: 1: 1)
- 1 1/2 tbsp gukganjang
- sea salt to taste
- Remove the blood, excess fat and impurities by soaking with cold water for 30 minutes. Sift with a strainer.
2. Heat a pot with medium high heat and add 6 cups water into the pot to boil it and blanching the pork ribs for 5 minutes.
3. After 5 minutes, clean the pork ribs with cold water and set aside.
4. Heat a pot with medium heat and add the avocado oil and sesame oil into the pot.
5. Put the blanched pork ribs, 6–7 garlic cloves, 1 tsp whole black peppercorns, and fresh ginger into the pot, and stir them for 10 minutes. This can help to remove the smell of pork.
6. Turn off the pot and clean the pork ribs with cold water until they are thoroughly cleaned. Set aside.
7. Place the radish, carrot, lotus roots, Napa cabbage, white pearl onion, and bamboo shoots into a tray(trim the conner, prevents the broth from becoming thick).
8. Heat a pot with medium high heat and add the pork ribs, 1000 ml water, black peppercorns, white peppercorns, 6 garlic cloves, and vegetables into the pot.
9. Add the gukganjang and mixed fish sauce into the pot to boil for 20 minutes(remove any floating bubbles with a spoon) with a lid.
10. Add 1000 ml of hot water into the pot and let it boil for another 20 minutes. When boiling the soup, add water separately to make it thicker.
11. Add some sea salt into the pot, if it’s too bland.
12. Leave it in a cool place for overnight. The oil hardens and floats up. Take out the fat and heat the soup to serve it.
You can also view this recipe on instagram.