Power Foods | Pork Bone Soup with Pork Ribs

A slight variation of the Korean dish Gamjatang or Pork Bone Soup. Packed with fall off the bone pork rib meat and a spicy savoury broth for some white rice to soak up. This is one of my favourite post training meals.


  • 3 lbs. Pork Ribs
  • 2 tbsp. minced Garlic
  • 2 tbsp. minced Ginger
  • 2 medium sized Onions, sliced
  • 2 tbsp. Soybean Paste, Doenjang
  • 3 tbsp. Red Chili Flakes (adjust to taste)
  • 3 Green Onion stalks, sliced 1-inch length
  • 4 tsp. Salt (to taste)
  • 11 cups Cold Water

For an authentic flavour use Gochugaru (Korean) red chili flakes, pork neck bones and whole potatoes. I used the typical red chili flakes found in North American grocery stores which work fine. But the soybean paste is not replaceable.


1. In a large pot, place the pork ribs in and add 11 cups of water. Bring it to a boil.

2. Add the ginger, garlic, chili pepper flakes, soybean paste, onions, green onions and salt. Stir it well until the soybean paste is completely dissolved. Boil on medium with the lid on for 10 minutes.

3. Remove the lid and boil for another 20 minutes on medium. Taste the soup and season with salt if needed. Check the pork ribs if they are done to your liking. Boil on low-medium for 5-10 minutes and check again until pork ribs are done. Repeat as needed.

4. Taste the soup if it needs more soybean paste or chili flakes. Add half tbsp. at a time and taste test.

5. Serve in a bowl and garnish with chopped green onions. Goes awesome with a bowl or plate of white rice.

Words by Dan Profane

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