Hearty Pork Bone Soup with Dried Radish Greens (Siraegi Ppyeo Haejangguk)
Authentic Recipe for Delicious Pork Bone Soup with Dried Radish Greens
As the weather turns chilly, there’s nothing better than a warm and hearty meal! Instead of the usual potato soup or short rib soup your son craves, let’s make a comforting Pork Bone Soup brimming with nutritious dried radish greens (siraegi). We’ll use the tender, home-dried siraegi we prepared earlier to add a rich, savory flavor. This dish was our family’s ‘soul food’ during tougher times, a budget-friendly way to fill our bellies with warmth and goodness using pork bones. Now, it’s a special treat that brings everyone together. Enjoy a generous portion of tender meat and deeply flavorful broth that will surely satisfy!
Main Ingredients- 3kg Pork bones (spine)
- 1 bag Cooked dried radish greens (siraegi, approx. 300-400g)
Odor Removal- 1 Tbsp Instant coffee
Aromatics & Vegetables- 4 Potatoes (medium size)
- 1 Onion (medium size)
- 10 cloves Garlic
Seasoning Paste- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (red chili paste)
- 4 Tbsp Gochugaru (red chili flakes)
- 100ml Mirin (or Soju)
- 80ml Soy sauce (for soup)
- 2 Tbsp Fish sauce (anchovy or tuna extract)
- 50ml Onion syrup (or Oligosaccharide)
- 1 Tbsp Instant coffee
Aromatics & Vegetables- 4 Potatoes (medium size)
- 1 Onion (medium size)
- 10 cloves Garlic
Seasoning Paste- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (red chili paste)
- 4 Tbsp Gochugaru (red chili flakes)
- 100ml Mirin (or Soju)
- 80ml Soy sauce (for soup)
- 2 Tbsp Fish sauce (anchovy or tuna extract)
- 50ml Onion syrup (or Oligosaccharide)
- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (red chili paste)
- 4 Tbsp Gochugaru (red chili flakes)
- 100ml Mirin (or Soju)
- 80ml Soy sauce (for soup)
- 2 Tbsp Fish sauce (anchovy or tuna extract)
- 50ml Onion syrup (or Oligosaccharide)
Cooking Instructions
Step 1
First, let’s prepare the dried radish greens (siraegi). If you’ve dried them at home, they’ll be exceptionally tender even when dried. To prepare them for cooking, soak the siraegi in water for about 1 hour, then boil for 15 minutes. Portion and freeze them for easy use later. (For detailed instructions on drying and boiling siraegi, please refer to this link: https://blog.naver.com/ggonsil/222900410605) If using frozen siraegi, thaw them by soaking in water beforehand. Very tender siraegi can be added towards the end of cooking, while tougher ones should be added with the pork bones from the start.
Step 2
Rinse the 3kg of pork bones purchased from the market under cold running water to remove any blood. Soaking them helps eliminate any gamey taste, resulting in a cleaner soup. If time permits, soak them for about 3 hours, but at least 1 hour is recommended if you’re short on time.
Step 3
Place the blood-drained pork bones in a pot and bring to a rolling boil over high heat. Add 1 tablespoon of instant coffee to the boiling water; this is a secret to effectively remove any unpleasant odors from the pork bones. Once the water boils vigorously, discard it. Rinse the pork bones thoroughly multiple times under running water to remove any impurities. You’ll be surprised how much residue comes off.
Step 4
Return the cleaned pork bones to the pot. Add 10 cloves of garlic and 100ml of mirin (or soju). Mirin helps to tenderize the meat and further remove any gamey smells.
Step 5
Now, let’s make the flavorful seasoning paste that’s key to this soup! In a bowl, combine 1 tablespoon doenjang, 2 tablespoons gochujang, 4 tablespoons gochugaru, 50ml onion syrup (or oligosaccharide if onion syrup isn’t available), 80ml soy sauce, and 2 tablespoons fish sauce. Mix well. (You can adjust the amount of gochugaru to your preference.) Add this seasoning paste to the pork bones and mix to coat them evenly. Let it marinate for a moment, then pour in enough water to generously cover the bones (approximately 2.5 to 3 liters).
Step 6
Prepare the potatoes and onion for the soup. Peel and cut the 4 potatoes and 1 onion into bite-sized pieces. Larger chunks will add more depth to the broth and are more satisfying to eat.
Step 7
Bring the pot with the seasoned pork bones and water to a boil over high heat. Once it reaches a rolling boil, reduce the heat to medium and simmer for about 10 minutes. Then, add the prepared potatoes and onion and continue to cook for another 10 minutes. Finally, add the tender dried radish greens (siraegi) and simmer for a short while longer until everything is heated through and the flavors meld. (If using store-bought siraegi that might be tougher, add it at the same time as the potatoes.)
Step 8
Your delicious and hearty Pork Bone Soup with Dried Radish Greens is ready to warm you up on this chilly autumn day! The tender pork bones and abundant siraegi create a wonderfully satisfying dish. This soup holds special memories for our family; it was our ‘soul food’ during lean times, a simple yet nourishing meal made with affordable pork bones that filled our children’s bellies with warmth. Now, it’s a celebrated special dish for family gatherings. The generous 3kg portion disappears quickly because everyone loves it so much! Consider making this healthy and comforting Pork Bone Soup packed with siraegi for dinner tonight to beat the cold. Enjoy this wholesome meal from Bongja’s Mom!
