Rich and Deep Flavor Pork Rib Soup (Ba Ku Teh Recipe)
Easy Homemade Pork Rib Soup: Chef Baek Jong-won’s Golden Ba Ku Teh Recipe Revealed
Introducing Chef Baek Jong-won’s Ba Ku Teh recipe for a piping hot and deeply flavorful pork rib soup! This dish is simpler than beef rib soup but boasts a rich taste, characterized by a deep, savory broth similar to Vietnamese pho broth. Made with pork ribs, it’s easy for anyone to make, and we’ll also share a special dipping sauce to complement the meat. It’s perfect for enjoying with rice or as a satisfying meal!
Pork Rib Soup Ingredients- Pork ribs 500g
- Whole garlic cloves 5
- Whole peppercorns 0.5 Tbsp
- Sugar 0.5 Tbsp
- Oyster sauce 1 Tbsp
- Salt 0.5 Tbsp
Spicy Sweet Dipping Sauce- Green onions, chopped, a moderate amount
- Korean chili peppers (Cheongyang peppers), chopped, a moderate amount
- Minced garlic 1 Tbsp
- Soy sauce 2 Tbsp
- Sugar 0.5 Tbsp
- Vinegar 1 Tbsp
- Water 2 Tbsp
- Toasted sesame seeds, a little
- Green onions, chopped, a moderate amount
- Korean chili peppers (Cheongyang peppers), chopped, a moderate amount
- Minced garlic 1 Tbsp
- Soy sauce 2 Tbsp
- Sugar 0.5 Tbsp
- Vinegar 1 Tbsp
- Water 2 Tbsp
- Toasted sesame seeds, a little
Cooking Instructions
Step 1
Prepare about 500g of pork ribs. To remove the blood from the ribs, soak them in cold water overnight. By morning, the blood will be effectively drained, leaving the water clear.
Step 2
We’ll now blanch the pork ribs to remove impurities and any gamey smell. Place the blood-removed pork ribs in a pot, cover them with enough cold water to submerge the ribs, and bring to a boil over high heat.
Step 3
Once the water comes to a rolling boil, continue to blanch the ribs for about 10 minutes. As it boils, skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear and clean broth.
Step 4
After blanching, remove the pork ribs and rinse them thoroughly under cold running water. Drain them well in a colander. If any ribs are too large, cut them into bite-sized pieces for easier eating later.
Step 5
Now, let’s prepare the crushed garlic, a key ingredient for Ba Ku Teh! Use the flat side of a knife to crush the whole garlic cloves. I used frozen garlic, but fresh garlic would be even better. Typically, about 10 cloves are good, but I only had 5, so I used those.
Step 6
Let’s start making the Baek Jong-won Ba Ku Teh! In a non-stick pot, without adding any oil, add the crushed garlic and about 0.5 Tbsp of whole peppercorns. Sauté them until the garlic releases its aroma and turns lightly golden brown. (Tip: If using frozen garlic, it might stick to the pot. Adding a tiny bit of water can help prevent sticking.)
Step 7
Once the garlic is nicely browned, add the prepared pork ribs and 700ml of water for the first addition. Then, add 0.5 Tbsp of sugar, 1 Tbsp of oyster sauce, and 0.5 Tbsp of salt. Bring to a vigorous boil over high heat. It’s best to start with less seasoning and adjust later after tasting. Once boiling, let it simmer strongly for about 10 minutes to allow the flavors to penetrate the ribs.
Step 8
After 10 minutes, add another 700ml of water for the second addition. Cover the pot and let it simmer gently for about 50 minutes, or until the ribs are tender. After simmering, taste the broth and adjust the seasoning with salt if needed. Finally, garnish generously with chopped green onions for a delicious Baek Jong-won Ba Ku Teh!
Step 9
While the Ba Ku Teh is simmering, prepare a special dipping sauce for the pork ribs. There are Korean and Southeast Asian style sauces, but here we’ll make the Korean version. Finely chop some green onions and Korean chili peppers. (Adjust the amount to your preference.)
Step 10
In a bowl, combine 1 Tbsp of minced garlic, 2 Tbsp of soy sauce, 0.5 Tbsp of sugar, 1 Tbsp of vinegar, and 2 Tbsp of water. Mix well. Finally, sprinkle a little toasted sesame seeds. This completes the delicious, spicy-sweet sauce to enjoy with your Ba Ku Teh.
Step 11
Ta-da! Your piping hot and deeply flavorful pork rib soup, Baek Jong-won Ba Ku Teh, is ready! Isn’t this a simple yet impressive recipe? Unlike beef rib soup, this pork version offers a different charm, proving that delicious rib soup can be made with pork. (Tip: I added some pre-soaked glass noodles from my fridge, which made it even more hearty and delicious!)
Step 12
The tender pork ribs combined with the rich broth are simply divine! Dipping the meat into the prepared Korean sauce doubles the delight. Using one pack of pork ribs for both braised ribs and Ba Ku Teh is a fantastic bonus. The longer it simmers, the more tender the meat becomes, creating a truly rich broth. Enjoy a hearty bowl of deep and savory pork rib soup with this recipe today!
