Spicy and Rich Pork Bone Soup (Ppyeo Haejangguk)
Make a Hearty Pork Bone Soup at Home (A Bargain for 10,000 KRW!)
Hello everyone! The weather hasn’t been too cold lately, which is perfect for walking. On my way home from a walk, I stopped by the supermarket and found pork neck bones on sale for 3kg (about 5 portions) for just 10,000 KRW! Such an incredible price, I quickly grabbed them! Today, I’ll show you how to make a delicious and hearty pork bone soup at home using these affordable bones.
Main Ingredients- Pork neck bones 3kg (approx. 5 portions)
- Dried Napa Cabbage (Ugeoji) 1kg
- Scallions 3 stalks
- Water 6 liters
Soup Seasoning- Minced garlic 3 Tbsp
- Doenjang (Soybean paste) 4 Tbsp
- Gochugaru (Red pepper flakes) 5 Tbsp
- Perilla seed powder 7 Tbsp
- Black pepper to taste
- Saewujeot (Salted shrimp) 2 Tbsp
- Salt to taste
Ugeoji Seasoning- Minced garlic 1/3 Tbsp
- Doenjang (Soybean paste) 1/2 Tbsp
- Sesame oil 1/3 Tbsp
- Guk-ganjang (Soup soy sauce) 1/3 Tbsp
Pork Bone Pre-boiling Ingredients- Bay leaves 5-6
- Minced garlic 3 Tbsp
- Doenjang (Soybean paste) 4 Tbsp
- Gochugaru (Red pepper flakes) 5 Tbsp
- Perilla seed powder 7 Tbsp
- Black pepper to taste
- Saewujeot (Salted shrimp) 2 Tbsp
- Salt to taste
Ugeoji Seasoning- Minced garlic 1/3 Tbsp
- Doenjang (Soybean paste) 1/2 Tbsp
- Sesame oil 1/3 Tbsp
- Guk-ganjang (Soup soy sauce) 1/3 Tbsp
Pork Bone Pre-boiling Ingredients- Bay leaves 5-6
- Bay leaves 5-6
Cooking Instructions
Step 1
I got these 3kg (about 5 portions) of pork neck bones for 10,000 KRW! As soon as I got home, I soaked them in cold water to remove the blood. It’s best to soak for about 30 minutes to 1 hour, changing the water occasionally. This step is crucial for a clean-tasting soup.
Step 2
After thoroughly draining the blood, place the pork bones in a large pot. Add enough water to cover the bones, along with bay leaves, and bring to a rolling boil for the initial pre-boiling. Bay leaves help to eliminate any gamey odor from the pork.
Step 3
Even after soaking, you’ll see impurities and blood rise to the surface when you first boil the bones. By pre-boiling and discarding this liquid, you’ll achieve a much cleaner and clearer soup. Boil for about 5 to 10 minutes after it starts boiling, then drain and rinse.
Step 4
After the initial boiling and rinsing, place the clean bones back into a large pot. Now, we’ll start building the broth for the haejangguk.
Step 5
Add 6 liters of water to the pot with the cleaned pork bones. Then, stir in 3 Tbsp of minced garlic, 4 Tbsp of doenjang, and 5 Tbsp of gochugaru. Whisk everything together to dissolve the pastes and flakes into the water. The doenjang adds a savory depth, while the gochugaru provides a pleasant spiciness.
Step 6
Once the soup comes to a rolling boil, skim off any foam or scum that rises to the surface. This will ensure a clean and flavorful broth. Reduce the heat to medium-low and let it simmer for about 1 hour, allowing the bones to cook thoroughly until tender. This slow simmering extracts all the delicious flavor from the pork bones.
Step 7
While the pork bones are simmering, let’s prepare the dried Napa cabbage (ugeoji). I’m using some frozen young Napa cabbage (eolgarri) that I had stored from autumn. If using store-bought dried ugeoji, soak it in lukewarm water until softened.
Step 8
Once the ugeoji is rehydrated and softened, season it. In a bowl, combine 1/3 Tbsp minced garlic, 1/2 Tbsp doenjang, 1/3 Tbsp sesame oil, and 1/3 Tbsp guk-ganjang. Gently mix and massage the seasoning into the ugeoji. Marinating the ugeoji beforehand infuses it with flavor, making the final soup even tastier.
Step 9
After the pork bones have simmered for an hour, add the seasoned ugeoji to the pot and continue to simmer for another 20 minutes. Finally, add 3 chopped scallions and 7 Tbsp of perilla seed powder, and simmer for an additional 20 minutes. The perilla seed powder adds a nutty aroma and thickens the soup beautifully. Taste and adjust seasoning with saewujeot and salt as needed. Your delicious and hearty pork bone soup is ready to be enjoyed with a bowl of hot rice!
