Rich and Refreshing Pork Bone Hangover Soup
A Recipe for a Deeply Flavored Pork Bone Hangover Soup
After making pork bone ribs as a braised dish, I used the rich broth from simmering to create this hangover soup. It’s perfect for a hearty meal and will surely refresh you. Here’s a delicious recipe.
Ingredients
- 2L Broth from boiled pork spine
- 5-6 Boiled pork spine pieces
- 300g Fresh bean sprouts
- 1 handful Cooked and prepared taro stems
- 500g Cooked and prepared napa cabbage greens (Ugeoji)
- 1 handful Dried king oyster mushrooms
- 3 Korean chili peppers (Cheongyang pepper)
- 10 Perilla leaves (Kkaennip)
- 2 Scallions (Daepa)
Seasoning & Broth
- 2 Tbsp Red chili powder (Gochugaru)
- 1 Tbsp Minced garlic
- Pinch of black pepper
- 1 Tbsp Salt (or soy sauce, adjust to taste)
- 1L Fresh water
- 2 Tbsp Red chili powder (Gochugaru)
- 1 Tbsp Minced garlic
- Pinch of black pepper
- 1 Tbsp Salt (or soy sauce, adjust to taste)
- 1L Fresh water
Cooking Instructions
Step 1
This is the rich broth that was deeply simmered from pork spine when making a braised pork spine dish. It serves as an excellent base for making hangover soup.
Step 2
First, wash the bean sprouts thoroughly. Soak the dried king oyster mushrooms in lukewarm water until softened. Cut the cooked taro stems into bite-sized pieces. Select 5-6 boiled pork spine pieces and separate the meat from the bones. I used frozen cooked napa cabbage greens, but you can also blanch fresh napa cabbage lightly before adding. *Tip: Cooked taro stems can be easily found at local markets or the grocery section of large supermarkets.
Step 3
Pour 1L of fresh water into the 2L of prepared pork bone broth and bring to a boil. Add the prepared napa cabbage greens, taro stems, and the rehydrated king oyster mushrooms. Simmer until the vegetables are tender.
Step 4
Add the seasoning ingredients: red chili powder, minced garlic, black pepper, and salt (or soy sauce). Mix well. Bring to a rolling boil over high heat for 10 minutes to allow the flavors to meld. Taste the broth and adjust seasoning as needed.
Step 5
Add the washed bean sprouts to the soup that has been boiling for 10 minutes. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 6
Now, add the sliced perilla leaves for aroma, chopped scallions for crispness, and chopped Korean chili peppers for a touch of spice. Add the reserved pork spine meat and bring to another rolling boil for 10 minutes, allowing all the ingredients to fully combine with the broth.
Step 7
Enjoying the hearty pork bone ribs and then using the leftover rich broth to make this hot and refreshing hangover soup is fantastic! You won’t need a separate dish for hangover relief. This soup, with its deep flavor, is perfect for both curing a hangover and enjoying as a satisfying meal.
