Hearty Pork Back-Rib Soup (Jeopjjakpyeo Guk) Loved by the Whole Family
Rich and Deep Flavored Pork Back-Rib Soup
Even picky eaters who don’t usually enjoy meat absolutely adore this soup, finishing their bowls with gusto! I made this when I was weaning my youngest, hoping to offer them something nutritious, and even my 15-month-old cleared the bowl. This magical soup’s deep, savory broth is sure to win over your entire family.
Main Ingredients- Pork back ribs (spine) 5kg
- Onions 2
- Scallions (green onions) 3 stalks
Broth and Seasoning- Water 1.5L
- Cooking wine (Mirin/Sake) 3 Tbsp
- Fish sauce (anchovy or similar) 2 Tbsp
- Coarse salt 1 Tbsp (adjust to taste)
- Whole peppercorns 1 Tbsp
- Bay leaves 3
- Minced garlic 1 Tbsp
- Pepper a pinch
- Water 1.5L
- Cooking wine (Mirin/Sake) 3 Tbsp
- Fish sauce (anchovy or similar) 2 Tbsp
- Coarse salt 1 Tbsp (adjust to taste)
- Whole peppercorns 1 Tbsp
- Bay leaves 3
- Minced garlic 1 Tbsp
- Pepper a pinch
Cooking Instructions
Step 1
Soak the frozen pork back ribs in cold water to remove any blood. Place the drained ribs in a pot and cover with enough water to submerge them. Add the whole peppercorns and bay leaves, and bring to a boil over high heat.
Step 2
Once the water is rapidly boiling, continue to simmer for about 5 minutes. This step is to cook the exterior of the ribs, helping to remove impurities and create a cleaner broth. Drain the ribs and discard this initial boiling water.
Step 3
Rinse the parboiled pork back ribs thoroughly under cold running water to remove any remaining blood, impurities, or excess fat.
Step 4
Place the cleaned pork back ribs into a pressure cooker. Add the roughly chopped onions and the white parts of the scallions. These aromatics will contribute significantly to the broth’s flavor.
Step 5
Securely close the lid of the pressure cooker and bring it to a boil over high heat. Once the pressure indicator starts to whistle, reduce the heat to medium-low and continue to cook for another 10-15 minutes. Using a pressure cooker will ensure the meat becomes exceptionally tender.
Step 6
Turn off the heat and wait for the pressure inside the cooker to release completely and naturally before carefully opening the lid.
Step 7
Remove the softened onions and scallions from the pressure cooker; they have imparted their sweetness and aroma to the broth. Set them aside.
Step 8
Add 1 tablespoon of minced garlic to the clear broth. Garlic helps to eliminate any gamey odors and deepens the overall flavor profile of the soup.
Step 9
Season the soup by adding 1 tablespoon of coarse salt. It’s best to start with this amount and adjust to your preference later, rather than over-salting initially.
Step 10
Stir in 2 tablespoons of fish sauce (such as anchovy sauce) to enhance the umami. Fish sauce is a secret ingredient that makes the broth richer and more delicious.
Step 11
Finally, add the chopped scallions (green parts) and a pinch of pepper to complete your delicious pork back-rib soup, perfect for the whole family! Enjoy it piping hot.
