Spicy and Refreshing Pork Rib and Dried Napa Cabbage Stew (Galbi Ugeoji-tang)
Hearty Home-style Dinner: Pork Rib and Dried Napa Cabbage Stew Recipe
Introducing a special dinner menu to warm your body and soul on a chilly day: Pork Rib and Dried Napa Cabbage Stew (Galbi Ugeoji-tang). I’ve recreated the unforgettable taste I experienced at a travel destination. The harmony of tender pork ribs and crunchy dried napa cabbage, combined with a deep, spicy broth, creates a dish with a magical charm that will make you finish a bowl of rice in no time. This is highly recommended as a menu item for special occasions or for dinners with loved ones!
Main Ingredients- Pork back ribs, 1 pack (approx. 10 ribs)
- Prepared dried napa cabbage, 465g
Ingredients for Boiling Ribs- Green onion, 1/2 stalk
- Onion, 1/4
- Whole garlic cloves, 5
- Instant coffee, 1/2 Tbsp
- Doenjang (soybean paste), 1 tsp
- Broth from boiling ribs, 5 large bowls (approx. 1000ml)
Seasoning for Dried Napa Cabbage- Sesame oil, 1 Tbsp
- Fish sauce (or anchovy sauce), 1 Tbsp
- Soy sauce (for soup), 1 Tbsp
- Minced garlic, 1 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
Stew Seasoning Paste- Soy sauce (for soup), 3 Tbsp
- Gochugaru (Korean chili flakes), 4 Tbsp
- Ginger powder, 1 tsp
- Mirin or soju, 4 Tbsp
- Minced garlic, 1 Tbsp
- Saeujeot (salted fermented shrimp), 2 Tbsp
Vegetables and Garnish- Green onion, 1 stalk
- Cheongyang chili peppers, 3
- Perilla leaves, 20 leaves
- Ground perilla seeds, 3 Tbsp
- Green onion, 1/2 stalk
- Onion, 1/4
- Whole garlic cloves, 5
- Instant coffee, 1/2 Tbsp
- Doenjang (soybean paste), 1 tsp
- Broth from boiling ribs, 5 large bowls (approx. 1000ml)
Seasoning for Dried Napa Cabbage- Sesame oil, 1 Tbsp
- Fish sauce (or anchovy sauce), 1 Tbsp
- Soy sauce (for soup), 1 Tbsp
- Minced garlic, 1 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
Stew Seasoning Paste- Soy sauce (for soup), 3 Tbsp
- Gochugaru (Korean chili flakes), 4 Tbsp
- Ginger powder, 1 tsp
- Mirin or soju, 4 Tbsp
- Minced garlic, 1 Tbsp
- Saeujeot (salted fermented shrimp), 2 Tbsp
Vegetables and Garnish- Green onion, 1 stalk
- Cheongyang chili peppers, 3
- Perilla leaves, 20 leaves
- Ground perilla seeds, 3 Tbsp
- Soy sauce (for soup), 3 Tbsp
- Gochugaru (Korean chili flakes), 4 Tbsp
- Ginger powder, 1 tsp
- Mirin or soju, 4 Tbsp
- Minced garlic, 1 Tbsp
- Saeujeot (salted fermented shrimp), 2 Tbsp
Vegetables and Garnish- Green onion, 1 stalk
- Cheongyang chili peppers, 3
- Perilla leaves, 20 leaves
- Ground perilla seeds, 3 Tbsp
Cooking Instructions
Step 1
First, prepare the dried napa cabbage. If you are using fresh Napa cabbage, trim and wash about 1 head of young Napa cabbage. Blanch it in boiling water with a little salt, then drain the water. Rinse the blanched cabbage under cold water and squeeze out excess moisture. (If using pre-cooked dried cabbage, you can skip this step.)
Step 2
Now, let’s prepare the pork ribs to remove any gamey odor and make them tender. Soak the ribs in cold water for about 30 minutes to remove blood. In a pot, add the ribs along with 1/2 green onion stalk, 1/4 onion, 5 whole garlic cloves, 1/2 Tbsp instant coffee, and 1 tsp doenjang. Cover with water and simmer for about 1 hour until well-cooked. The coffee and doenjang effectively remove any unpleasant smell from the ribs.
Step 3
Remove the cooked ribs from the pot. Strain the broth through a sieve to get about 5 large bowls (approximately 1000ml) of clear broth. This broth will be the base for the rich flavor of the stew. Add the boiled ribs back into the clear broth and bring to a simmer.
Step 4
It’s time to season the dried napa cabbage. In a bowl, combine 1 Tbsp sesame oil, 1 Tbsp fish sauce, 1 Tbsp soy sauce (for soup), 1 Tbsp minced garlic, and 1 Tbsp gochugaru. Gently mix to coat the cabbage evenly. Marinating the cabbage beforehand allows the flavors to penetrate deeply, resulting in a richer taste.
Step 5
Let’s make the seasoning paste for the stew’s spicy kick. In a bowl, combine 3 Tbsp soy sauce (for soup), 4 Tbsp gochugaru, 1 tsp ginger powder, 4 Tbsp mirin or soju, 1 Tbsp minced garlic, and 2 Tbsp saeujeot. Mix well to create the seasoning paste.
Step 6
Perilla leaves are an important ingredient that adds a fragrant aroma. Wash 20 perilla leaves thoroughly under running water. To remove excess moisture, stand them upright in a well-ventilated area for a while.
Step 7
Prepare the fresh vegetables for the stew. Finely julienne the 20 perilla leaves. Slice 1 stalk of green onion diagonally, and finely chop 3 Cheongyang chili peppers. These prepared vegetables will further enrich the stew’s flavor.
Step 8
Once the pork rib broth begins to boil, add the pre-seasoned dried napa cabbage and cook together. It’s important to let the cabbage simmer until it becomes tender.
Step 9
When the cabbage is somewhat cooked, add the prepared green onion and chopped Cheongyang chili peppers, and continue to simmer. As the ingredients meld together, a delicious aroma will start to waft through your kitchen – you’ll be tempted to start eating already!
Step 10
Add all the prepared seasoning paste to flavor the broth. This paste will complete the stew’s spicy and deep taste. Taste the broth and adjust with salt if needed for your preference.
Step 11
Finally, add 3 Tbsp of ground perilla seeds to enhance the nutty flavor and aroma. You can adjust the amount of ground perilla seeds according to your preference. Let it simmer a bit longer for all the ingredients to harmonize, and your delicious Pork Rib and Dried Napa Cabbage Stew will be ready!
