뜨끈한 국물에 고기와 흰쌀밥의 완벽한 조화를 이룬 돼지국밥을 만들었습니다.

Hello everyone. The food I crave most when the cold wind blows! I wanted to eat pork bone soup, a representative dish of Gyeongsang Province. I bought 5kg of pork bones at the butcher shop for 10,000 won. I received a free pork head for 15,000 won. I soaked the pig's tail in water several times to soak the blood. Since I was going to use the pork head as meat, I cut it into quarters before bringing it to the kitchen to ensure proper cooking. When I arrived in the countryside, I chopped firewood in the morning, placed a pot in the stove, and boiled the pork bones over the fire. I thoroughly cleaned off any impurities and blood. I then filled the pot with water and simmered the bones thoroughly. Since the pork head was used as meat, I took it out when the meat was almost done, shredded it, and then boiled the bones thoroughly again. While the bones were boiling, my mother had some sesame oil, which she had squeezed from this year's harvest. She bought some red bean curds for yukhoe (sliced ​​beef tartare), made a yukhoe sauce, and drank some soju with it. It was so hot that I went to the stream to soak my body, played in the water, and briefly returned to my childhood. I was disappointed that the pork soup didn't include seasoned chives. I added freshly made seasoned chives, salted shrimp to season the pork soup, freshly pickled garlic, onions, and peppers, and kimchi. I sliced ​​the best parts of the pig's head and added them to the pork soup, allowing the broth to permeate the rice. This authentic pork soup was delicious. Thank you. Making Pork Soup 00:45 Making Yukhoe Sauce 05:15 Mukbang 08:57 Making Authentic Pork Soup 17:39 Mukbang 24:22 Inquiries: [email protected] #PorkSoup #PorkHead #BoilingPorkHead