Korean Pork Neck Soup

Name: Korean Pork Neck Soup
Total time: 230
Yield: 4
Ingredients: 3 lb pork neck bones; 1 yellow onion, halved; 3 green onions, white parts only; 10 cloves garlic; 2 teaspoons fresh ginger, minced; 4 medium yukon gold potatoes, quartered; 10 leaves napa cabbage; 2 cups bean sprout; 3 crown daisy leaves; 3 perilla leaves, or to taste; steamed rice, for serving (optional); 3 tablespoons korean chile flakes, gochugaru; 2 tablespoons soybean paste, doejang; 2 tablespoons korean hot pepper paste, gochujang; 2 tablespoons rice wine; 2 tablespoons fish sauce; ¼ cup perilla seed powder; 2 tablespoons garlic, minced; freshly ground black pepper, to taste

Recipe by Jasmine Pak from tasty.co

Lunch 4 Hr. 50 Mins.

Ingredients

4 servings

•

3 lb pork neck bones
•

1 yellow onion, halved
•

3 green onions, white parts only
•

10 cloves garlic
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2 teaspoons fresh ginger, minced
•

4 medium yukon gold potatoes, quartered
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10 leaves napa cabbage
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2 cups bean sprout
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3 crown daisy leaves
•

3 perilla leaves, or to taste

•

steamed rice, for serving (optional)
•

3 tablespoons korean chile flakes, gochugaru
•

2 tablespoons soybean paste, doejang
•

2 tablespoons korean hot pepper paste, gochujang
•

2 tablespoons rice wine
•

2 tablespoons fish sauce
•

¼ cup perilla seed powder
•

2 tablespoons garlic, minced
•

freshly ground black pepper, to taste

Instructions

Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
Bring a large pot of water to a boil.
Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
Serve the soup hot with steamed rice, if desired.
Enjoy!