Clear Ganghwa-Style Pork Rib and Salted Shrimp Stew, 3 Servings

Cover 500 g pork ribs in cold water, bring to a boil and blanch for 4–5 minutes. Discard the water and rinse the ribs and pot.

Add 1.1 L fresh water to the ribs, boil and skim the foam. Simmer gently with the lid ajar for roughly 40–50 minutes, adjusting until tender.

Cut 200 g radish into 7 mm slices, 150 g cabbage into large pieces, and 200 g tofu into 2 cm cubes. Slice 40 g green onion and prepare 12 g garlic.

Add radish after the ribs begin to soften and simmer about 10 more minutes. Add a little boiling water if the broth evaporates.

Add cabbage, tofu and garlic and cook another 6–8 minutes. Check the thickest part of the ribs near the bone with a food thermometer.

Add 15 g salted shrimp and 40 g green onion, then bring to a boil. Ensure whole-cut pork reaches at least 63°C (145°F) followed by a 3-minute rest; simmer longer for tenderness. Dilute if salty.

Serve carefully to avoid burns. Refrigerate leftovers promptly, and reheat them to 74°C (165°F) before eating.