Korean Pork Rib Perilla Leaf Stew
Skipping the blanch can make this broth cloudy, so soak 800 g pork back ribs in cold water for 20 minutes and blanch them in rapidly boiling water for 3 minutes. Simmer them with 1.4 L water and 8 g sliced ginger over medium heat for 25 minutes, then 15 minutes more with the potato, onion, 2 tbsp gochugaru, 1 1/2 tbsp minced garlic, and 1 1/2 tbsp soup soy sauce. Add 30 g perilla leaves over low heat and cook them only 2 minutes, because longer boiling destroys their fragrance.
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The pork back ribs simmer on their own for 25 minutes, until the meat pulls easily off the bone, before the potatoes and seasoning go in.
Read more
The perilla leaves are laid on top in large pieces at the very end; cooked too long, they turn astringent instead of fragrant.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Turn off the heat, cover, and rest for 3 minutes.
Once the meat and vegetables have settled into the broth, serve the ribs and potatoes with the broth.
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