Main ingredients 🥩
pork ribsgarlicgreen onionsoup soy sauce
Oh Se-deuk's Pork Galbitang
A clear, refreshing yet spicy Korean-style pork rib soup that recreates the flavor of Singaporean bak kut teh with generous amounts of whole garlic and white pepper.
🙋 Recommended for
- ⭐ Those seeking a hot, deep meat broth to replenish energy or nourish themselves in the summer.
- ⭐ Those who want to easily enjoy the pungent, refreshing taste of Singaporean bak kut teh at home, reminiscent of trips to Southeast Asia.
- ⭐ Those who prefer a clear, spicy broth with strong garlic and white pepper notes, unlike ordinary galbitang.
Ingredients needed 🛒2 servings
- 600g pork ribs
- 20 cloves whole garlic
- 1 green onion
- 1 tbsp white pepper
- 1/2 tbsp salt
- 1 tbsp soup soy sauce
Recipe 🍳
- Briefly blanch the pork ribs in boiling water to cook the outside, then rinse thoroughly under cold running water to completely remove impurities and blood.
- Place the blanched ribs in a pot, add plenty of water, and add a little salt beforehand, then begin boiling.
- Once the broth comes to a boil, reduce to low heat and simmer for 20 minutes until the meat becomes thick and tender.
- After 20 minutes, when the broth starts to develop, add peeled whole garlic cloves and a large green onion cut into chunks, and continue boiling together.
- Simmer gently for about 20 more minutes, until the garlic and green onion flavors fully infuse the broth and the ribs are tender.
- Once the broth is rich, finish by adding an appropriate amount of white pepper to taste, imparting its characteristic spicy, pungent aroma.
- Place ribs and whole garlic generously in a bowl, pour the refreshing broth over, and serve hot, to be enjoyed mixed with rice.
- Blanch the pork ribs in hot water, wash off impurities, then place in a pot.
- Add water and a little salt to the ribs, boil for 20 minutes first, then add whole garlic and green onion and simmer for another 20 minutes.
- Once the garlic and meat are fully cooked, finish by adding white pepper for its distinctive pungent flavor.
Cooking tips 💡
- Adding salt to the water at the beginning and boiling helps season the meat itself through osmosis, while also deepening the broth.
- Use white pepper instead of black pepper to keep the broth clear and achieve the clean, spicy, unique flavor of Singaporean bak kut teh.
- Peeled garlic added too early will overcook and lose its shape, so add it in the middle stage after the meat has simmered sufficiently, for a neat result.
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