A classic Taiwanese soup featuring radish, corn and pork ribs, crafted to bring out natural sweetness and depth through simple ingredients. The secret lies in retaining the radish peel for added flavor and aroma, combined with fresh corn, white radish, carrot and pork ribs, prepared through gentle blanching and slow simmering to achieve a clear, golden, non-greasy broth.
Chinese chivestied in a knot to keep leaves contained1-2
sliced ginger15 g
garlic clovesa large handful~1 handfulest.
white radish2
carrot1
pork spare ribs1½ lb
white peppercorns1 tsp
saketo taste~2 tbspest.
cold water
2000 ml
saltto taste for seasoning~1-2 tspest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the corn. You can leave it whole or cut into three pieces. To cut it, partially cut with a knife, then break it by hand or tap with the other hand until it breaks cleanly.
2
Prepare the Chinese chives by tying them in a knot to keep the leaves contained. Trim a small piece from the white base so it fits in the pot.
3
Slice ginger (about 15 grams) to balance the vegetable flavors. Prepare a large handful of garlic cloves; more garlic enhances the broth's flavor.
4
Choose soil-covered radishes. Scrub the soil off with a vegetable brush, then remove the top and bottom ends. Peel away two to three layers of skin with a peeler, but save the peels—they contain nutrients and flavor essential for the broth.
5
Wrap the radish peels in cheesecloth so they can be easily removed later without clouding the broth.
6
Use a large, deep, heavy-bottomed pot. Remove the tops and bottoms of white radishes and cut them into large half-moon pieces. For carrots, halve them first, then cut using a rolling technique to create varied shapes for visual appeal.
7
Layer the white radish pieces on the bottom of the pot, then add the carrots and corn.
8
Select pork spare ribs (small ribs), avoiding soft bones. Choose ribs with an even balance of meat and fat.
9
Blanch the ribs in warm water—not cold or hot. Warm water allows blood impurities to release easily. When the water is near boiling, remove the ribs and immediately plunge them into cold water. Rinse thoroughly to remove all blood residue and bone fragments.
10
Place the blanched ribs in the pot, arranging them evenly with the vegetables. Add the knotted Chinese chives and gently press them down. Add the ginger slices and garlic cloves.
11
Add the cheesecloth-wrapped radish peels. Sprinkle in the white peppercorns for additional flavor.
12
Add 2000 ml of cold water. Pour in sake to taste to enhance the broth's flavor.
13
Start cooking from cold water. When the water reaches a near-boil around the edges, skim off any surface foam with a strainer. Since the ribs have been thoroughly cleaned, the broth should remain relatively clear.
14
Season gradually with salt in multiple additions rather than all at once to build layers of flavor. Once boiling around the edges, reduce heat to low, cover the pot, and simmer gently for about 1 to 1.5 hours.
15
When the simmering time is complete, uncover the pot. Remove the Chinese chives and the cheesecloth-wrapped radish peels to prevent the bag from breaking and clouding the broth.
16
The broth should be clear and golden, appearing light and non-greasy. Add a final pinch of salt to adjust the seasoning and taste-test the broth. Gently squeeze the cheesecloth bundle to extract any remaining flavorful liquid.
PrimedTableBETA
