Korean Pork Rib Perilla Leaf Stew
Pork back ribs and perilla leaves star in this robust, chili-seasoned jjigae. The ribs simmer until they render a rich, collagen-heavy broth, while potatoes and onion add body and natural sweetness. Gochugaru and soup soy sauce create the spicy base, and fresh perilla leaves are added toward the end, lending their unmistakable herbal fragrance. A touch of ginger keeps the pork flavor clean, making this a hearty cold-weather stew meant for sharing over a pot of rice.
Adjust Servings
Instructions
- 1
Soak ribs in cold water for 20 minutes to draw blood, then blanch 3 minutes to remove impurities.
- 2
Add ribs, water, and ginger to a pot and simmer 25 minutes over medium heat to build base stock.
- 3
Add potato and onion, then season with gochugaru, minced garlic, and soup soy sauce; simmer 15 more minutes.
- 4
When ribs are tender, add green onion and check broth concentration.
- 5
Lower heat, add perilla leaves, and cook only 2 minutes to keep their aroma.
- 6
Adjust final seasoning and rest for 3 minutes so flavors meld.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Perilla Leaf Beef Stew
This stew features thinly sliced beef and a generous handful of perilla leaves simmered in anchovy stock. Twelve perilla leaves infuse the entire broth with their distinctive herbaceous, slightly minty aroma, while the beef releases its umami into the liquid. Firm tofu cubes absorb the gochugaru-seasoned broth, and onion adds a sweet undertone. Seasoned primarily with soup soy sauce, the stew lets the perilla and beef flavors stay in the foreground.
Korean Perilla Leaf Soft Tofu Stew
Kkaennip sundubu jjigae is a gentle stew of silky soft tofu and perilla leaves in a light anchovy broth. The 350g of sundubu breaks apart into cloud-like curds as it simmers, creating a creamy texture throughout. Twelve perilla leaves release their aromatic oils into the broth, giving it a subtle herbal character distinct from typical sundubu variations. Seasoned mildly with gochugaru, soup soy sauce, and a finish of sesame oil, this is a soothing option for those who prefer less heat.
Korean Pork Gochujang Jjigae
This pork-focused gochujang stew blends chili paste with a half-tablespoon of doenjang, balancing the heat with fermented soybean depth. A full tablespoon of gochugaru intensifies the color and spice level. The 180 grams of pork shoulder render their juices into 700ml of broth, while potato, zucchini, onion, and tofu ensure variety in every bite. The combination of two fermented pastes gives this version a more complex flavor than a pure gochujang stew.
Korean Jjageuli Pork Stew
Jjageuli jjigae is a thick, reduced-broth stew of pork and potato simmered in a gochujang and gochugaru sauce. As the potato pieces break down, they naturally thicken the stew into a hearty, almost gravy-like consistency. The pork fat renders into the spicy-sweet seasoning, creating a deeply coating sauce meant to be spooned over rice. Onion and green onion add sweetness and fragrance, making this a satisfying one-pot meal that needs little else on the side.
Kimchi Dwaejigogi-guk (Kimchi Pork Tofu Soup)
Kimchi-dwaejigogi-guk begins by stir-frying pork shoulder in perilla oil until the fat renders, then well-fermented kimchi and chili flakes join the pot for three more minutes of cooking. This initial step melds the tangy acidity of the kimchi with the pork drippings, creating a base that carries the entire soup. Water and sliced onion simmer for fifteen minutes, and blocks of firm tofu go in near the end, absorbing the ruddy, peppery broth. The result has more liquid than a typical jjigae, making it well suited for spooning over a bowl of rice.
Korean Tofu Perilla Leaf Soup
Dubu-kkaennip-guk is a Korean tofu and perilla leaf soup in anchovy broth, finished with chiffonaded perilla leaves that release a bright, minty-herbal fragrance. Zucchini and onion simmer first to build a vegetable-sweetened base, then large scoops of soft tofu - spooned rather than knife-cut for rougher surfaces that trap more broth - warm through over medium heat for five minutes. The perilla leaves must go in during the last thirty seconds: any longer and they turn dark and lose their aromatic freshness. Soup soy sauce and a light dusting of black pepper complete the seasoning, letting the clean anchovy umami and the herbal lift of kkaennip share the stage without competing.