Корейский Суп на Бульоне Свиных Костей с Пекинской Капустой Рецепт Korean Pork Broth Soup Recipe

🥢 A simple, hearty pork bone soup. Prepare a large pot. This video shows the recipe for a spicy version of the soup. If you prefer a milder version, omit the red pepper, but be sure to add 3 tablespoons of ground perilla seeds (Perilla frutescens) at the end of cooking. 💡 Time Codes: 0:00 Intro 0:10 Preparing the Pork Bones 0:22 Blanching the Napa Cabbage 1:14 Blanching the Pork Bones 2:02 Boiling the Soup 2:35 Additional Ingredients 2:45 Seasoning the Cabbage Leaves 3:49 Adding Ingredients and Spices to the Broth 4:49 Serving and Preparation 5:09 Thank you for watching ✨ Korean Pork Bone Soup with Napa Cabbage (돼지등뼈우거지탕) ✅ Ingredients: 1.5 kg pork backbones 12 large blanched napa cabbage leaves 2 large potatoes water For Boiling Bones: 2 leek stalks 1 tbsp ginger (I used fresh, sliced ​​into strips) 1 tbsp black or white peppercorns (You can replace the leek with a bay leaf and add a little sake, if you have it) • Spices: 2 tbsp soybean paste (Dedian or Miso) 1 tbsp hot gochujang chili paste 2 tbsp ground red pepper powder 3 tbsp minced garlic 2 tbsp fish sauce 2 tbsp soy sauce salt to taste ☝️ 3 tbsp ground perilla seeds (Perilla frutescens) (optional for the spicy version, add at the very end of cooking; required for the non-spicy version) ✅ Directions: 1) Preparing the Pork Bones. Soak the pork bones in water for 2 hours, changing the water two or three times during the soaking process. 2) Blanching the Napa Cabbage. Bring salted water (1 tsp salt) to a boil. Blanch the cabbage leaves until the white part is tender and pliable. Remove the cabbage leaves from the boiling water (don't discard this water) and immediately rinse them under cold water. Then squeeze out the excess water. 3) Blanching the Pork Bones. Use the water from blanching the cabbage. Add the peppercorns, leek, and ginger. Once it boils, add the pork bones. Bring everything back to a boil and cook for 5 minutes. Then remove the bones, cool immediately, and rinse in cold water. 4) Cooking the Soup. Place the washed pork bones in a cooking pot. Add enough water to cover all the bones and rise at least 3 cm above the bones. Cover and bring to a boil. Once it boils, continue cooking for 40 minutes. 5) Seasoning the Cabbage Leaves. Tear the cabbage leaves into two equal pieces with your hands. Add garlic, gochujang, soybean paste, and ground red chili pepper (kuchutkara) to the cabbage leaves. Mix well. Let this sit while the broth simmers. During this time, juices will form, and we'll add them to the soup along with the cabbage. 6) Add the ingredients and spices to the broth. After 40 minutes of cooking, the broth should turn milky. Then, first add the aged, coarsely chopped potatoes. Then add the seasoned cabbage. Be sure to drain all the juices from the cabbage into the soup. Add the fish sauce and soy sauce. 7) Next, bring the soup to a boil and cook until the potatoes are tender. The soup is ready. Add salt to taste at the end of cooking or individually when serving. ✨ Bon appétit.