Hearty and Savory Pork Bone Soup with Perilla Powder
A Deliciously Rich and Light Pork Bone Soup Recipe with Perilla Powder, Loved by the Whole Family
If you’re struggling with planning three meals a day for your children during school breaks, this pork bone soup, simmered to perfection and packed with cabbage stewed in brine, is a perfect solution! It’s a versatile dish: enjoy the flavorful broth as a hearty soup, and use the tender pork bones for a delicious soy-braised dish.
Main Ingredients- 3-4 kg Pork Back Ribs
- 1 Apple
- 2 Scallions
- 5-6 Cheongyang Peppers (Korean chili peppers)
- 1 Onion
- 1/2 handful Sliced Ginger
- 4-5 Bay Leaves
- 1 tsp Whole Peppercorns
- 1 cup Rice Wine or Mirin
- 1 kg Napa Cabbage Greens (boiled and prepared)
Seasoning Ingredients- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- 4-5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- A pinch of Ground Black Pepper
- 5-6 Tbsp Perilla Seed Powder
- 1-2 Tbsp Salt (for seasoning adjustment)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- 4-5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- A pinch of Ground Black Pepper
- 5-6 Tbsp Perilla Seed Powder
- 1-2 Tbsp Salt (for seasoning adjustment)
Cooking Instructions
Step 1
Rinse the pork back ribs and soak them in cold water for at least 6 to 12 hours to remove any blood. Change the water periodically for better results. *Thoroughly draining the blood is crucial for a clean, non-gamey flavor in your soup.
Step 2
Wash the blanched ribs and place them in a pot. Add enough water to cover the ribs completely. Include the sliced ginger, whole peppercorns, bay leaves, and rice wine (or mirin). Bring to a rolling boil over high heat and simmer for 20 minutes to remove impurities. Discard the cooking water, then rinse the ribs under cold running water.
Step 3
Return the cleaned ribs to the pot and add enough fresh water to cover them. Dissolve 2 tablespoons of doenjang (Korean soybean paste) into the water to add a rich, savory depth to the broth.
Step 4
Add the peeled and quartered apple, one whole large scallion (cut into large chunks), and three whole Cheongyang peppers. Bring to a boil over high heat and simmer for 1 hour. After simmering, remove and discard the cooked vegetables. *If you plan to make braised ribs separately, you can remove the ribs at this stage. If only making the soup, simply discard the vegetables.
Step 5
Add the thawed Napa cabbage greens that were previously boiled and frozen. You can also boil fresh cabbage greens and prepare them for immediate use. Adding a generous amount of greens makes the soup richer and more substantial.
Step 6
Prepare the remaining scallion by slicing it diagonally. Cut the onion into large chunks. Slice the remaining 2-3 Cheongyang peppers diagonally. *If you have perilla leaves (kkaennip), slicing and adding them at this stage will enhance the aroma.
Step 7
Continue to simmer the soup with the cabbage greens for about 30 minutes until they are tender. Once the broth has reduced slightly, add all the prepared seasoning ingredients: minced garlic, ginger powder, gochugaru, and black pepper. Stir well to combine.
Step 8
After simmering with the seasonings for about 30 minutes, add the prepared vegetables (scallions, onion, Cheongyang peppers). Taste the broth and adjust seasoning with salt if necessary.
Step 9
After adding the vegetables and letting it simmer further, prepare the perilla seed powder. Mix the perilla powder with a little water to create a smooth paste without lumps, then pour it evenly into the pot. Stir well and simmer for another 5 to 10 minutes until the hearty and savory pork bone soup with perilla powder is complete.
Step 10
Interestingly, my children, who usually avoid cabbage greens, eat them up so well with this pork bone soup! If you’re concerned about your children’s picky eating habits with vegetables, making this pork bone soup often is a great strategy. Having a large pot of this soup ready provides a comforting and satisfying meal. Haha.
