Pork Spare Ribs And Kelp Soup
- 15m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
A comforting Korean soup featuring pork spare ribs and kelp in a savory ginger broth. Soybean sprouts add texture, while the ginger and kelp offer anti-inflammatory benefits.
Ingredients
- 1.89 L water
- 454 g pork riblets or loin back ribs cut between the bones into individual pieces
- 3 fresh ginger cut on the bias (about 2 inches long and ⅛ inch thick)
- 1 green onion cut into three segments
- 14.8 ml soy sauce
- 9.86 ml kosher salt
- 15 kelp 2-inch squares
- soybean sprouts
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.3 mg
- Iron: 1.33 mg
- Magnesium: 30 mg
- Phosphorus: 189 mg
- Potassium: 363 mg
- Zinc: 3.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.89 L water
- 14.8 ml soy sauce
- 9.86 ml kosher salt
- soybean sprouts
Prepare
- 454 g pork riblets or loin back ribs, cut between the bones into individual pieces
- 3 fresh ginger, cut on the bias (about 2 inches long and ⅛ inch thick)
- 1 green onion, cut into three segments
- 15 kelp, 2-inch squares
Let's Cook
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Step 1.
Combine 8 cups water and 1 pound pork riblets (cut between bones into individual pieces) in a large soup pot over high heat. Bring to a boil, then reduce heat to low. Skim off any foamy scum that rises to the surface, continuing to skim as the broth develops.
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Step 2.
Add 3 slices fresh ginger (cut on the bias, about 2 inches long and ⅛ inch thick) and 1 stalk green onion (cut into three segments) to the pot. Simmer for about 40 minutes, skimming occasionally if needed.
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Step 3.
Add 1 tablespoon soy sauce, 2 teaspoons kosher salt (plus more to taste), 15 (2-inch) squares kelp, and 1 to 1½ cups soybean sprouts. Continue to simmer for 20 more minutes.
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Step 4.
Taste the soup and adjust salt if needed. Ladle into four bowls, ensuring each serving gets some sprouts, kelp, and a rib piece.