Clear and Rich Pork Neck Bone Perilla Soup
The Best Nourishing Meal for Toddlers and Children! Pork Neck Bone Perilla Soup
This pork neck bone soup is simmered to a clear, rich broth, perfect for a nourishing meal. The mild flavor and savory perilla seeds make it an excellent choice for children and anyone seeking a healthy, non-spicy dish. It’s packed with nutrients to support growth and well-being.
Main Ingredients- Pork neck bones 4kg
- Radish 1/4 piece
- Green onion 1 stalk
- Onion 1 piece
- Ginger 2 slices
- Mirin or Soju 1 cup (for removing odor)
- Red chili peppers 2
- Green chili peppers 2
- Napa cabbage outer leaves (Ugeoji) 1kg
- Perilla leaves 10 leaves
- Bay leaves 4-5 leaves
Seasoning and Others- Korean soup soy sauce (Guk-ganjang) 2 Tbsp
- Ground perilla seeds 6 Tbsp
- Minced garlic 1.5 Tbsp
- Salt 1 tsp (for seasoning)
- Pepper, a pinch
- Korean soup soy sauce (Guk-ganjang) 2 Tbsp
- Ground perilla seeds 6 Tbsp
- Minced garlic 1.5 Tbsp
- Salt 1 tsp (for seasoning)
- Pepper, a pinch
Cooking Instructions
Step 1
First, it’s crucial to remove all the blood from the pork neck bones. Soak them in cold water overnight. The next day, place the drained bones in a pot, add water, ginger, bay leaves, and mirin (or soju). Bring to a rolling boil. Discard this boiling water completely. Rinse the pork bones under cold water. Return the clean bones to the pot, along with the radish, whole onion, ginger, green onion, and bay leaves. Add enough fresh water to cover everything and simmer vigorously for 1 hour and 30 minutes to create a deep, clear broth.
Step 2
While the broth is simmering, skim off any foam, impurities, or excess oil that rises to the surface. This step is key to achieving a clean and delicious flavor. Your effort will definitely pay off in the taste!
Step 3
Let’s prepare the napa cabbage outer leaves (ugeoji). Wash them thoroughly and blanch them briefly in boiling water until they just soften. Avoid overcooking, as they can become mushy. Rinse under cold water and squeeze out excess moisture. This will result in tender and flavorful ugeoji. (You can also use sweet cabbage for a similar effect.)
Step 4
After simmering for 1 hour and 30 minutes, remove and discard all the vegetables added in Step 1 (radish, onion, ginger, green onion, bay leaves). Now, add the prepared ugeoji, sliced red and green chili peppers. Stir in the minced garlic, Korean soup soy sauce, and pepper. Continue to boil for another 30 minutes. If you enjoy a bit of spice, add the green chili peppers; otherwise, omit them, especially if serving to children.
Step 5
It’s time to add the ground perilla seeds for that wonderful nutty richness. Use finely ground perilla seeds, ideally with the hulls removed. Ladle some hot broth into a separate bowl, whisk in the perilla powder until smooth and lump-free, then pour this mixture back into the pot. This technique ensures the perilla powder integrates seamlessly into the soup.
Step 6
Once the perilla mixture is incorporated, let it simmer and then taste the soup. Adjust the seasoning with salt if needed. Feel free to add more salt or Korean soup soy sauce to your preference.
Step 7
After simmering for 30 minutes with the perilla, your delicious pork neck bone soup is nearly ready! Stir in the roughly chopped perilla leaves and simmer for an additional 5 minutes. This final touch adds a wonderful aroma. Serve hot with a bowl of rice for a complete and satisfying meal!
