A Taste of Singapore : Bak Kut Teh (Spare Rib Soup) Cooking Adventure!

When it comes to making “galbitang“ with pork ribs? In fact, most Koreans use beef for soup dishes. There’s a prejudice that pork, with its high fat content and strong odor, isn’t suitable for soups. However, contrary to expectations, “dwaejigalbitang“ made with pork ribs, or the Singaporean-style “Bak Kut Teh,“ was surprisingly clean, deep, and rich in flavor. The broth, infused with garlic and pepper, was reminiscent of “samgyetang“ (ginseng chicken soup), and the tender meat, simmered for a long time, was no different from beef ribs. It’s delicious even with the rice, or simply enjoyed with the broth and meat alone. Dipping the meat in a sauce made with soy sauce and fish sauce gives a feeling similar to eating Southeast Asian-style boiled pork. To those watching my video, “Bak Kut Teh“ is truly delicious. I highly recommend giving it a try. I also want to thank Baek Jongwon and The Meatmen Channel for their influence in completing this recipe. Enjoy your meal! [Ingredient] Pork ribs sliced 1kg 3~4 bulbs of Garlic 2T white peppercorns (30g) green onion 1T salt 1/2T chicken powder 1/2T brown sugar 1T oyster sauce 3 L of boiling water [Dipping sauce] 2T soy sauce 1T brown sugar 1T fish sauce 1T water a little minced garlic Chopped spicy pepper a little green onion #BakKutTeh #肉骨茶 #돼지갈비탕 #SingaporeFood #亚洲美食 #맛있는음식 #美食分享 #돼지고기요리 #传统美食 #저녁준비 #dinnerprep