Ingredients: (4 servings)
1kg pork spine
300-400g green cabbage
5 potatoes, peeled (~750g)
20 sesame leaves, torn big
1/2 big leek, sliced
1 red chili, sliced
1 green chili, sliced
3 spoons perilla powder or ground sesame seeds
pinch of salt
For the Broth:
1/2 big leek
1/2 onion
2 pieces ginger
1/2 cup soju (소주)
1 spoon doenjang (된장)
5 liters water
Spices:
4 spoons ground chilies
3 spoons each: minced garlic, chopped green chilies,
2 spoons each: shrimp sauce (새우젓), soy sauce, cheong ju (청주)
1/2 spoon ginger powder
pinch of pepper
Steps:
- Soak spines in cold water 3-4 hours to remove blood.
- Boil spines 10 mins in new water to remove fat. Drain.
- Add broth ingredients, spines to 5 liters water. Cover and boil over medium heat for 3 hours.
- Add spices to green cabbage. Mix.
- When spines separate, remove and discard leeks, onion and ginger. Skim off excess fat.
- Add potatoes and cabbage mixture. Add sesame leaves, chilies, perilla powder. Heat to boil. Salt to taste. Serve with rice.
Notes:
If you like the savory flavor of the perilla powder, add it just before serving the soup.
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