Korean pork bone soup

Method

1. 01

   Step 1

   The pork bones need to be soaked first to remove the blood, for at least 1 hour; I soaked them for 4 hours.

   

2. 02

   Step 2

   Prepare half a head of cabbage, cut off the stem end, and then simply separate it into two parts.

   

3. 03

   Step 3

   First, blanch the cabbage in water for about a minute.

   

4. 04

   Step 4

   Take the cabbage out.

   

5. 05

   Step 5

   Then boil the pork bones directly in the cabbage water for 8 10 , then take them out. Blanching the bones in the cabbage broth gives them a light cabbage flavor.

   

6. 06

   Step 6

   Remove the pork ribs from the water.

   

7. 07

   Step 7

   Prepare ginger, shiitake mushrooms, dried chili peppers, one onion, and garlic cloves. Add two tablespoons of Korean soybean paste and one tablespoon of Korean chili paste.

   

8. 08

   Step 8

   Put all the seasonings into the bones, then add water and boil.

   

9. 09

   Step 9

   Simmer for an hour and a half. When it's almost done, prepare the potatoes and scallions. Don't cut the potatoes too small; they should be about half the size of a fist.

   

10. 10

    Step 10

    Prepare perilla seeds. They're available on Taobao for around ten yuan per pound.

    

11. 11

    Step 11

    Grind the perilla leaves into granules. Perilla is used for pressing oil; adding it makes the dish incredibly fragrant, with oil floating on top.

    

12. 12

    Step 12

    If you have powder, just add two spoonfuls of perilla seed powder, one spoonful of chili powder, and two spoonfuls of fish sauce, and mix well.

    

13. 13

    Step 13

    First, add the potatoes and cook for 15 minutes. Then add the cabbage, bean sprouts, and the prepared perilla seasoning, and cook for another 5 minutes 10

    

14. 14

    Step 14

    To taste, add salt, perilla seeds, and black pepper. If you're making soup, don't make it too salty. Finally, sprinkle some chopped green onions on top.