Pork Backbone Hangover Soup (Ppyeo Haejang-guk)
Pork Backbone Hangover Soup recipe—perfect for when you're craving a hearty, comforting soup at home!
Ingredients
Main ingredients
- Pork Backbones 500 g
- Napa Cabbage Greens (Ugeoji) 100 g
- Green Onion 30 g
- Perilla Leaves 10 g
- Water 1200 ml
Seasonings/Sauce
- Doenjang (Soybean Paste) 2.25 큰술
- Korean Red Pepper Flakes (Gochugaru) 4 큰술
- Minced Garlic 1 큰술
- Perilla Seed Powder 4 큰술
- Soup Soy Sauce 1 큰술
- Minced Ginger 0.25 티스푼
- Black Pepper 0.25 티스푼
Nutrition summary
Carbohydrates
12 g
9%
Protein
52 g
41%
Fat
28 g
50%
Cooking steps
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1
Soak the pork backbones in cold water for at least 2 hours to remove excess blood, then blanch in boiling water for 5 minutes and rinse off any impurities.
-
2
In a pot, add the blanched pork backbones, 1.2L of water, and 1 tablespoon of doenjang (soybean paste). Bring to a boil on high heat, then lower to medium-low and simmer for 1 hour until the meat is tender.
-
3
Mix the boiled napa cabbage greens with 0.5 tablespoon of remaining doenjang, Korean red pepper flakes, minced garlic, and minced ginger to season thoroughly.
-
4
When the broth is well developed, add the seasoned greens and simmer on medium heat for another 20 minutes to deepen the flavor.
-
5
Adjust the seasoning with soup soy sauce as needed, then add green onions and perilla leaves. Sprinkle perilla seed powder and black pepper, let it simmer briefly, then finish.
