Spicy and Rich Pork Spine and Dried Radish Green Stew (Ddeungbyeo Haejangguk)
A Hearty and Comforting Pork Spine and Dried Radish Green Stew Recipe for Chilly Days
Introducing a deliciously spicy and refreshing Pork Spine and Dried Radish Green Stew that will warm you up on cooler days. Made with affordable pork spines and flavorful dried radish greens, this stew boasts a rich broth and tender meat that is simply irresistible. It’s a nutritious and satisfying soup dish perfect for enjoying with family, especially as the kimchi-making season approaches. Make this ultimate hangover stew that will have you clearing your bowl in no time!
Main Ingredients- 3kg Pork spines
- 1 Onion
- 2 Green onions
- 3 Red chili peppers
- 600g Boiled dried radish greens (Ugeoji)
- 10 Perilla leaves
- 1 Green onion (for garnish)
- 2 Cheongyang chili peppers (spicy green chilies)
Broth Ingredients- 5 Small pieces Dried kelp
- 1 Handful Dried anchovies (or dried shrimp)
- 1 Handful Dried green onion roots
- 5 Slices Fresh ginger
- Bay leaves (optional)
- Whole peppercorns (optional)
- Sake or Mirin (optional)
- 5 Small pieces Dried kelp
- 1 Handful Dried anchovies (or dried shrimp)
- 1 Handful Dried green onion roots
- 5 Slices Fresh ginger
- Bay leaves (optional)
- Whole peppercorns (optional)
- Sake or Mirin (optional)
Cooking Instructions
Step 1
Soak the pork spines in cold water for about 30 minutes to 1 hour to remove any blood. Change the water a few times during this process to ensure the blood is thoroughly drained. This step is crucial for a clean and less gamey broth.
Step 2
Cover the drained pork spines with water. Add aromatics like bay leaves, sliced ginger, whole peppercorns, and sake (if using). Boil for about 10-15 minutes for the first blanching. This initial boil helps to remove impurities and any remaining blood from the bones, resulting in a clearer and more refined broth.
Step 3
After the initial blanching, drain the pork spines and rinse them thoroughly under cold running water. Carefully wash away any residual blood or fatty bits clinging to the bones. Rinse until the water runs clear.
Step 4
Place the rinsed pork spines in a large pot and add enough water to fully submerge them. Add 1 whole onion, 2 green onions (cut into large pieces), and 3 red chili peppers. Prepare a bundle of broth ingredients (dried kelp, sliced ginger, dried anchovies, dried green onion roots) and place them in a cheesecloth or mesh bag for easy removal. Add 3 Tbsp of corn syrup or oligosaccharide to the pot. Bring to a rolling boil over high heat for 1 hour, then reduce to medium heat and simmer for another 1-2 hours, or until the meat is tender and falling off the bone (total cooking time of 2-3 hours, depending on bone size). The corn syrup helps to tenderize the meat and adds a subtle sweetness.
Step 5
Once the broth has developed a rich flavor, remove and discard the broth bag and the cooked vegetables (onion, green onion, red chili peppers). Add the prepared dried radish greens, cut into bite-sized pieces. Season with soy sauce for soup (or salt), minced garlic, gochugaru, and ground black pepper. Stir well and let it simmer for another 10 minutes to allow the flavors to meld. (You can save time by using pre-boiled and frozen dried radish greens).
Step 6
Prepare the finishing ingredients: thinly slice the perilla leaves, and diagonally slice the remaining green onion and the Cheongyang chili peppers. Add these fresh ingredients to the stew and cook for an additional 5 minutes until the perilla leaves are wilted and the flavors have combined. This adds a fresh aroma and a final touch of heat.
Step 7
Your delicious and invigorating Pork Spine and Dried Radish Green Stew is now ready! As the kimchi-making season approaches, consider making a large batch of this stew to enjoy with freshly made kimchi. It’s the perfect comforting meal to warm you up on a cold winter day.
