INGREDIENTS:
For the soup:
- 6-8 pieces pork neck bones (about 1.4 kg)
- 10 cups water
- 1 large onion, sliced
- 2 dried shitake mushrooms
- 4-5 slices of ginger (to remove pork smell)
- 1 tablespoon of minced ginger
- 1 dried red chili pepper (remove seeds)
- 2 tablespoons Korean soybean paste (Doenjang) (found in Korean or Asian supermarkets)
For the Sauce to add to the soup after simmered for 1.5 hours:
- 6-8 cloves of garlic, minced
- 3 tablespoons of fish sauce
- 3 tablespoons of cooking wine
- 1 tablespoons Korean red pepper paste (Gochujang) (found in Korean or Asian supermarkets)
- 2 tablespoons Korean coarse red pepper powder (Gochugaru) (found in Korean or Asian supermarkets)
Vegetables
- 4 large white potatoes, peeled, quartered
- 1/4-1/2 napa cabbage sliced in quarters, blanched
- 2 stalks of green onions, diced
- 1/2 cup of Asian chives, diced
**Optional but enhances flavor: 10 Perilla leaves, sliced in thick strips (found in Korean or Asian supermarkets)
Optional toppings
- Ground sesame seeds
- Black pepper
For the soup:
- 6-8 pieces pork neck bones (about 1.4 kg)
- 10 cups water
- 1 large onion, sliced
- 2 dried shitake mushrooms
- 4-5 slices of ginger (to remove pork smell)
- 1 tablespoon of minced ginger
- 1 dried red chili pepper (remove seeds)
- 2 tablespoons Korean soybean paste (Doenjang) (found in Korean or Asian supermarkets)
For the Sauce to add to the soup after simmered for 1.5 hours:
- 6-8 cloves of garlic, minced
- 3 tablespoons of fish sauce
- 3 tablespoons of cooking wine
- 1 tablespoons Korean red pepper paste (Gochujang) (found in Korean or Asian supermarkets)
- 2 tablespoons Korean coarse red pepper powder (Gochugaru) (found in Korean or Asian supermarkets)
Vegetables to add to the soup:
- 4 large white potatoes, peeled, quartered
- 1/4-1/2 napa cabbage sliced in quarters, blanched
- 2 stalks of green onions, diced
- 1/2 cup of Asian chives, diced
**Optional but enhances flavor:
10 Perilla leaves, sliced in thick strips (found in Korean or Asian supermarkets)
Optional toppings
- Roasted sesame seeds
- Black pepper
INSTRUCTIONS:
- Soak the pork bones in a large bowl in cold water for 2 hours to remove any blood. Drain water and wash bones.
- Put the bones into a large stock pot and fill with enough water to cover the bones. Add 4-5 slices of sliced ginger (to remove the pork smell). Boil water and remove any scum that surfaces to top of water.
- Drain water, discard ginger slices and rinse the pork bones.
- Add 10 cups of new water to pork bones and boil again.
- Add sliced onion, dried shitake mushrooms, minced ginger, soy bean paste and dried red chili pepper to pot. Boil the pot for 1. 5 hours over medium heat.
- About 1 1/2 hours later, take the red hot chilli pepper and shiitake mushrooms out of the pot.
- Slice shiitake mushrooms into bite sized pieces.
- In a small bowl, combine the minced garlic, fish sauce, cooking wine, Korean red pepper paste and Korean coarse red pepper powder in a bowl.
- Add the sauce, potatoes, Napa cabbage, green onions, asian chives, soy bean sprouts, Perilla leaves and the chopped shiitake mushrooms into the soup. Simmer on medium heat for another 30 minutes.
- minutes later, transfer the soup into a serving bowl or Korean earthenware, top with sesame seeds and/or black pepper.
- Serve with rice and/or Korean banchan (Korean side dishes).
- Soak the pork bones in a large bowl in cold water for 2 hours (or overnight in the fridge if you want to prepare ahead of time) to remove any blood. Drain water and wash bones.
- Put the bones into a large stock pot and fill with enough water to cover the bones. Add 4-5 slices of sliced ginger (to remove the pork smell). Boil water and remove any scum that surfaces to top of water.
- Drain water, discard ginger slices and rinse the pork bones.
- Add 10 cups of new water to pork bones and boil again.
- Add sliced onion, dried shitake mushrooms, minced ginger, soy bean paste and dried red chili pepper to pot. Boil the pot for 1. 5 hours over medium heat.
- About 1 1/2 hours later, take the red hot chilli pepper and shiitake mushrooms out of the pot.
- Slice shiitake mushrooms into bite sized pieces.
- In a small bowl, combine the minced garlic, fish sauce, cooking wine, Korean red pepper paste and Korean coarse red pepper powder in a bowl.
- Add the sauce, potatoes, blanched napa cabbage, green onions, asian chives, Perilla leaves and the chopped shiitake mushrooms into the soup. Simmer on medium heat for another 30 minutes
- minutes later, transfer the soup into a serving bowl or Korean earthenware, top with sesame seeds and/or black pepper.
- Serve with rice and/or Korean banchan (Korean side dishes)
Source: Life Made Sweeter
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