Korean Pork Rib Perilla Leaf Stew

Quick answer

Total time: 75 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

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.

Ingredients

servings

IngredientAmountUnit

pork back ribs800 gg

perilla leaves30 gg

potato250 gg

onion130 gg

green onion60 gg

gochugaru2 tbsptbsp

soup soy sauce1½ tbsptbsp

minced garlic1½ tbsptbsp

ginger8 gg

water1⅜ LL

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Control

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

Heat

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Collagen-heavy pork rib stock forms a rich deunggalbi kkaennip jjigae foundation.
Finish cue: 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.