PORK BONE SOUP

Uncover the secrets to crafting a soul-warming Pork Bone Soup that delights both palate and spirit. From simmering to serving, we guide you through the journey of creating this comforting classic.

5 from 1 vote

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Course: Soup

Cuisine: Korea

Keyword: PORk BONE SOUP

CookingStyle: Pressure cooking

Prep Time: 1 30

Cook Time: 2

Total Time: 3 30

Servings: people

Calories: 25kcal

Author: Nazia Cooks

Cost: $20

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Equipment

1 large bowl

1 large stockpot

1 stove

Electric Cooker You can prepare this dish using an electric cooker if you're short on time.

Ingredients

6 to 8 sliced pork neck bones
1/4 cup peeled sliced fresh ginger, plus 1 tablespoon minced
10 cups water
1 large sweet onion, sliced
2 dried shiitake mushrooms, thinly sliced
2 tablespoons tablespoons
2 small Korean green chiles, seeded and sliced
6 to 8 garlic cloves, minced
2 tablespoons fish sauce
3 tablespoons mirin
1 tablespoon gochujang
2 tablespoons gochugaru
4 large potatoes, peeled and quartered
1/4 small napa cabbage, sliced into large chunks
2 scallions, cut into 1-inch pieces
Freshly ground black pepper

Instructions

In a large bowl, soak the pork bones in cold water for 1 to 2 hours to draw out some of the blood. Drain and rinse the bones.
Put the bones and ginger slices in a large stockpot and cover with water. Bring to a boil over high heat. As soon as the water boils, remove the pot from the heat, drain, and discard the ginger slices.
Rinse the pot, return the bones to the pot, and add the 10 cups water. Bring to a boil over high heat. Add the onion, mushrooms, minced ginger, and doenjang. Reduce the heat to medium-low, and simmer for 11⁄2 hours.
While the bones are simmering, in a small bowl, mix together the chiles, garlic, fish sauce, mirin, gochujang, and gochugaru.
Remove the mushrooms from the stockpot, which have now been reconstituted, and slice them, and return to the pot. Add the sauce mixture, potatoes, cabbage, and scallions. Simmer for 30 more minutes.
Season with pepper just before serving hot.

Video

Notes

INGREDIENT TIP: For extra flavor, add some perilla leaves (kkaennip) and chrysanthemum leaves (sukgat), which are widely used in Korean, Japanese, and Chinese cooking.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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