How to Make Korean Pork Bone Soup

1. 1

   1. Preparation

2. 2

   Wash and soak the pork bones in cold water for at least 30 minutes to remove excess blood [02:10].

3. 3

   Prepare the napa cabbage by removing the core and cutting it into manageable sizes [03:08].

4. 4

   Briefly blanch the cabbage in boiling water for about one minute [03:14].

5. 5

   Rinse the blanched cabbage in cold water [03:50].

6. 6

   Wash the soybean sprouts, picking out any dead beans [08:08].

7. 7

   Clean the perilla leaves under running water [08:43].

8. 8

   Peel the potatoes [09:00].

9. 9

   Chop the green onions and perilla leaves [09:29].

10. 10

    Finely chop the garlic [11:14].

11. 11

    2. Cooking

12. 12

    Boil the pork bones in a large pot for 7 minutes to remove excess fat [04:20].

13. 13

    Strain the bones and rinse them clean [05:42].

14. 14

    Wash the pot with soap before returning the cleaned bones [06:06].

15. 15

    Add 11 cups of water, one dried red chili, two dried shiitake mushrooms, ginger, one medium onion, and 2 tablespoons of fermented soybean paste to the pot with the bones [06:33].

16. 16

    Cover and boil for 1.5 hours [07:13].

17. 17

    Remove the shiitake mushrooms [13:10].

18. 18

    Add the blanched cabbage, soybean sprouts, green onions, and potatoes to the pot [13:13].

19. 19

    In a small bowl, prepare the seasoning sauce with garlic, 3 tablespoons hot pepper flakes, 1 tablespoon hot pepper paste, black pepper, 3 tablespoons fish sauce, 1/4 cup perilla seeds powder, and 1/4 cup water, then mix well [11:31].

20. 20

    Add the seasoning sauce to the pot [13:43].

21. 21

    Slice the cooked shiitake mushrooms and add them back to the pot [14:03].

22. 22

    Cover and cook until the potatoes are tender [14:10].

23. 23

    3. Finishing

24. 24

    Turn off the heat and add the fresh perilla leaves [14:31].

25. 25

    Serve into individual bowls [14:35].