Pork Rib Hot Pot (Jeotguk Galbi): Clean and Deeply Savory
A Delicious Pork Rib Hot Pot with a Refreshing and Rich Broth
This pork rib hot pot boasts a refreshingly clean yet deeply savory broth that only gets richer with simmering. Served with tender pork ribs, fresh clams, crisp napa cabbage, and a variety of other delicious ingredients, it made for a truly delightful dinner. (Recipe inspired by Alto-ran)
Main Ingredients- 600g prepared pork ribs
- 160g soybean sprouts
- 100g radish
- 1 large green onion
- 20 clams
- 6 napa cabbage leaves
- 1 king oyster mushroom
- 1/4 zucchini
- 1/3 carrot
- 1/3 block firm tofu
- 1 red chili pepper
- 1 green chili pepper
Broth and Seasoning- 3 Tbsp Cheongju (rice wine)
- 1 Tbsp Doenjang (soybean paste)
- 1 Tbsp Saeujeot (fermented shrimp paste)
- 2 Tbsp minced garlic
- 1.7L water
- 3 Tbsp Cheongju (rice wine)
- 1 Tbsp Doenjang (soybean paste)
- 1 Tbsp Saeujeot (fermented shrimp paste)
- 2 Tbsp minced garlic
- 1.7L water
Cooking Instructions
Step 1
Begin by parboiling the pork ribs to remove any impurities and unpleasant odors. Place the prepared pork ribs in boiling water and simmer over high heat for about 5 minutes. This step is crucial for a cleaner broth.
Step 2
After parboiling, thoroughly rinse the pork ribs under cold running water multiple times. Drain them well in a colander. Ensuring the ribs are well-drained will prevent the broth from becoming cloudy.
Step 3
Now, let’s prepare the flavorful broth. In a pot, combine the rinsed pork ribs, chunked radish, 1 Tbsp doenjang, 3 Tbsp cheongju, and 1.7L of water. Cover the pot and bring to a boil over high heat, then simmer for 25 minutes. The doenjang and cheongju will enhance the rib’s flavor and neutralize any gamey taste.
Step 4
After 25 minutes, strain the broth through a fine-mesh sieve and set it aside. Don’t discard the cooked radish and pork ribs; they will be used in the hot pot. This process yields a clear and deeply savory broth.
Step 5
Prepare the vegetables for the hot pot. Slice the zucchini, green onion, and carrot into 5cm (approximately 2-inch) lengths. Trim the base of the king oyster mushroom and rinse it. Thinly slice the red and green chili peppers on an angle. Cut the tofu, cooked radish, and napa cabbage leaves into bite-sized pieces.
Step 6
Let’s make the dipping sauce. In a small bowl, combine 1 Tbsp saeujeot, 1 Tbsp water, 1 tsp minced garlic, 1 tsp gochugaru, 1 tsp toasted sesame seeds, and 1/2 tsp sesame oil. Mix well. Stir in some chopped scallions and sliced red chili pepper for added aroma and color. Adjust the amount of gochugaru to your preference.
Step 7
Now, assemble the hot pot. Arrange the parboiled pork ribs at the bottom of a pot. Then, layer the clams, soybean sprouts, zucchini, napa cabbage leaves, carrot, green onion, king oyster mushroom, tofu, radish, and sliced chili peppers attractively over the ribs. The vibrant colors of the ingredients will make it look even more appetizing.
Step 8
Before pouring the broth, season it by adding 2 Tbsp minced garlic and 1 Tbsp saeujeot to the strained broth. Bring the seasoned broth to a boil over high heat and cook for about 2 minutes. This brief cooking time helps the flavors meld without overcooking the ingredients.
Step 9
Carefully pour the hot, seasoned broth over the assembled ingredients in the pot, ensuring everything is well-covered. Your delicious pork rib hot pot is now ready to be cooked!
Step 10
Here’s a pro tip for enjoying your hot pot: place the pot on a portable burner at the table and cook it as you eat. This allows you to savor the freshness of the ingredients and the warm broth from start to finish. Dip the ingredients into the prepared sauce for an enhanced flavor experience!
