Photo: Korea Ministry of Food and Drug Safety

King Oyster Mushroom Pork Back Ribs

Name: King Oyster Mushroom Pork Back Ribs
Cuisine: South Korea
Ingredients: 200 g pork (back ribs, 200g); king oyster mushroom (1 pc); 30 g carrot (30g); 20 g green onion (20g); 30 g onion (30g); 30 g low-sodium soy sauce (30g); 0.01 g ground black pepper (0.01g); 20 g oligosaccharide syrup (20g); 20 g garlic (20g)

새송이등갈비

Side dish · Boiled

Side dishesCourse

382kcal · per serving

Not spicySpice

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Recipe

King Oyster Mushroom Pork Back Ribs

Not spicyContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

pork돼지고기(등갈비,(back ribs, 200g)
200 g
king oyster mushroom새송이버섯(1 pc)
carrot당근(30g)
30 g
green onion대파(20g)
20 g
onion양파(30g)
30 g
low-sodium soy sauce저염간장(30g)
30 g
ground black pepper후춧가루(0.01g)
0.01 g
oligosaccharide syrup올리고당(20g)
20 g
garlic마늘(20g)
20 g

Nutrition per serving

382kcal

33.6gCarbs

29gProtein

14.6gFat

1554.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the back ribs in cold water to remove the blood and blanch in boiling water.
Slice the king oyster mushroom lengthwise.
Cut the carrot, onion, and green onion into large pieces and soak them in hot water.
Strain the soaked vegetables to make vegetable water.
Put the vegetable water in a pot and mix in the low-sodium soy sauce, oligosaccharide syrup, minced garlic, and black pepper.
Add the back ribs to the vegetable soy sauce and simmer gently, then add the cut vegetables and king oyster mushroom and reduce until glossy.

💡 TipUsing vegetable broth gives a clean, light flavor with a natural taste, so you can use less salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.