When it comes to making "galbitang" with pork ribs? In fact, most Koreans use beef for soup dishes. There's a prejudice that pork, with its high fat content and strong odor, isn't suitable for soups. However, contrary to expectations, "dwaejigalbitang" made with pork ribs, or the Singaporean-style "Bak Kut Teh," was surprisingly clean, deep, and rich in flavor. The broth, infused with garlic and pepper, was reminiscent of "samgyetang" (ginseng chicken soup), and the tender meat, simmered for a long time, was no different from beef ribs. It's delicious even with the rice, or simply enjoyed with the broth and meat alone. Dipping the meat in a sauce made with soy sauce and fish sauce gives a feeling similar to eating Southeast Asian-style boiled pork.
To those watching my video, "Bak Kut Teh" is truly delicious. I highly recommend giving it a try. I also want to thank Baek Jongwon and The Meatmen Channel for their influence in completing this recipe. Enjoy your meal!
[Ingredient]
Pork ribs sliced 1kg
3~4 bulbs of Garlic
2T white peppercorns (30g)
green onion
1T salt
1/2T chicken powder
1/2T brown sugar
1T oyster sauce
3 L of boiling water
[Dipping sauce]
2T soy sauce
1T brown sugar
1T fish sauce
1T water
a little minced garlic
Chopped spicy pepper
a little green onion
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