Recipe: Pressure Cooker Pork rib soup


  • 1.5 lbs (3-4 pieces) of pork back ribs (e.g. Zupan’s)
  • 1-2 Korean daikon
  • 1 carrot
  • 2-3 cloves garlic
  • 4 slices of ginger
  • 1 pack Taiwan seasoning


  • Slice rib pieces into individual bones
  • Put ribs into a pot, fill with water, and boil vigorously for 10 minutes to get scum and fat out.  Drain, and rinse with water
  • Cut up daikon and carrot.  Remove skin from garlic cloves.
  • Put veggies, pork bones, and seasoning into “Instant Pot” Pressure Cooker.  Press button for meat/stew (35 minutes)
  • Done

Recipe: Chinese Mustard Green Soup 1

Mustard Greens with Salty Egg Soup

Soup Name: Mustard Greens with Salty Egg Soup

Traditional Chinese Name: 芥菜鹹蛋湯 (jiècài xián dàn tāng)

A quick boil soup that is easy to make while stimulating the senses.  The salted egg really brings lots of flavor to this otherwise slightly bitter soup.  It’s distinct taste is refreshing and this soup is great in removing heatiness and cooling the body.


1 pound of fresh pork bones (optional)
1 pound of fresh mustard greens
2 slices of fresh ginger
2 salted duck eggs
2-3 L of water


  1. Make broth of pork bones, or use bullion cubes
  2. Wash mustard greens
  3. When your soup water boils, add in fresh ginger and mustard greens
  4. Crack salted egg into a bowl and release slowly into soup (keeping the egg yolk whole) – some people will remove the egg yolk and just use the egg whites
  5. Boil on high heat for 30 minutes
  6. Serve and enjoy!

Any benefits?

  • Excellent soup for relieving heatiness
  • Flavorful vegetarian soup (meatless)
  • A non-old-fire soup that can be made in approximately half an hour

Any precautions?

  • Mustard greens have a slightly bitter taste, so don’t overuse
  • Pregnant woman in their first trimester take caution as cooling soups can cause contractions
  • Salted duck eggs are super salty and high in cholesterol

Recipe: Galbi Tang (Korean short rib soup)

This is not an everyday dish, because it takes a lot of prep and cooking time.


  • 1.5 lb of beef short ribs (about 6 pieces)
  • 12 cups of water
  • 1 small Korean radish (mu), about 1 lb.
  • 1 small onion
  • 8 cloves of peeled garlic (one head)
  • 3 thin ginger slices
  • 4-6 green onions
  • Seasoning for broth (mushroom powder, salt, chicken bullion)


  • Soak ribs in cold water for about an hour to remove residual blood and bone fragments (traditionally soaked 8-10 hrs)
  • Drain ribs, and blanch in boiling water for 10 minutes
  • Strain the ribs in the sink, and wash each one thoroughly, removing any visible fat.  Clean the pot, too.
  • Put clean ribs in the pot, and add radish, onion, garlic, ginger, and 12 cups water
  • Boil over medium high heat, for 30 minutes to draw flavor from meat
  • Cover and simmer for another 90 minutes.  After the first hour, remove and discard veggies;  except the radish.  Season broth to taste.
  • Dice up the radish, as broth continues to simmer.
  • When soup is done, ladle ribs and broth over diced radish.
New photo by John Wong / Google Photos