Korean Pork Rib Perilla Leaf Stew
Quick answer
Pork back ribs and perilla leaves come together in this full-flavored, chili-seasoned jjigae.
What makes this special
- Collagen-heavy pork rib stock forms a rich deunggalbi kkaennip jjigae foundation.
- Pork ribs simmered 25 minutes build a rich bone stock as the broth's deep foundation
- Perilla leaves added 2 minutes before finishing keep their herbal scent without astringency
Key ingredients
Core cooking flow
- 1 Soak 800g pork ribs in cold water for 20 minutes to draw out blood, then bla...
- 2 Combine the blanched ribs, 1.4L water, and 8g sliced ginger in a pot and sim...
- 3 Add 250g chunked potatoes and 130g onion, then stir in 2 tbsp gochugaru, 1.5...
Pork back ribs and perilla leaves come together in this full-flavored, chili-seasoned jjigae. The ribs are simmered first to render a rich, collagen-heavy broth, and then potatoes and onion are added to give the liquid body and natural sweetness. Gochugaru and soup soy sauce establish the spicy base. Fresh perilla leaves are added just before the heat is turned off so their herbal fragrance stays intact, since prolonged boiling drives the aroma away. A touch of ginger keeps the pork flavor clean while the collagen-rich broth from the ribs provides substantial body. Picking the meat off the bone at the table is part of the experience, making this a natural fit for late autumn meals or as a communal drinking accompaniment.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 800g pork ribs in cold water for 20 minutes to draw out blood, then blanch in rapidly boiling water for 3 minutes to wash away surface impurities and bone debris for a clean broth.
- 2Control
Combine the blanched ribs, 1.4L water, and 8g sliced ginger in a pot and simmer for 25 minutes over medium heat until the meat softens and the collagen renders into a rich base stock.
- 3Control
Add 250g chunked potatoes and 130g onion, then stir in 2 tbsp gochugaru, 1.5 tbsp minced garlic, and 1.5 tbsp soup soy sauce.
Simmer for 15 minutes until the starch thickens the spicy soup base.
- 4Heat
Once the meat is tender enough to pull from the bone, add 60g sliced green onion and check the liquid volume to ensure the flavors are concentrated and the potato is fully cooked.
- 5Control
Reduce heat to low and add 30g fresh perilla leaves.
Cook for only 2 minutes as prolonged boiling destroys the herbal fragrance. Gentle heating keeps the aroma intact to balance the pork richness.
- 6Control
Adjust the final saltiness to your preference, turn off the heat, and let the stew rest covered for 3 minutes.
This allows the meat juices and seasonings to integrate for a deeper flavor.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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