For some added flavor that really packs a health punch, try this hearty Korean soup. Our pork is forested making it more nutrient dense and flavorful than factory-raised meat.
What You'll Need
3 pounds pork neck bones
7 cups water
3 potatoes peeled & cut into cubes
6 napa cabbage leaves, rinsed
3.5 ounces mung bean sprouts, rinsed
1 onion peeled & halved
1 ounce green onion
5 cloves garlic, peeled
0.2 ounces fresh ginger peeled & thinly sliced
1 tsp whole black pepper
Seasoning base (mix these well in a bowl)
3 Tbsp Korean chili flakes
2 Tbsp Korean soybean paste
2 Tbsp rice wine
1 1/2 Tbsp minced garlic
1 Tbsp Korean chili paste
1 Tbsp Korean fish sauce
1 Tbsp water
1 tsp minced ginger
black pepper, salt to taste
Soak the pork bones in cold water for at least 1 hour changing the water at least twice.
Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water
In a large clean pot, place the bones and add the water (7 cups) and all vegetables Simmer it on low heat for 90 minutes, covered.
While the bone broth is cooking, par boil the potatoes in a separate pot, drain and set aside
Par boil the cabbage leaves for 1-2 minutes. Drain and cut into strips.After about 90 minutes, sieve the broth into a bowl. Keep the bones and discard any boiled spices/vegetables.
Transfer the broth into a clean pot then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, green chilies) and the ground sesame seeds into the pot and boil for a further 1 to 2 mins until they soften.