Hearty and Flavorful Pork Back-bone and Ugeoji Soup
How to Make Delicious Pork Back-bone and Ugeoji Soup at Home
Introducing a truly delicious meal: Pork Back-bone and Ugeoji Soup! It’s incredibly affordable and packed with nutrition, perfect for a nourishing family meal. Shall we make this healthy and hearty soup together for your family? This dish is not only budget-friendly but also a fantastic source of nutrients, making it an ideal tonic for your loved ones.
Ingredients
- 4kg pork back-bones
- 2 heads of spring cabbage (Bok choy or similar leafy green)
- 3 Tbsp soybean paste (Doenjang)
- 3 Tbsp chili powder (Gochugaru)
- 2 Tbsp minced garlic
- 3 Cheongyang peppers (or other hot chili peppers)
- 2 green onions
- Pinch of black pepper
- Ginger, to taste
Cooking Instructions
Step 1
First, thoroughly wash the pork back-bones under running water to remove any blood. This step is crucial for a clean-tasting broth. Place the washed back-bones in a pot and add enough water to cover them. Add 1 tablespoon of soybean paste and slices of ginger to the water. The soybean paste helps to eliminate any gamey odor from the pork.
Step 2
Bring the water to a rolling boil over high heat. As it boils, foam and impurities will rise to the surface. Carefully skim off all of this scum and residue. Removing these impurities is key to achieving a clear and refined soup base.
Step 3
Once blanched, remove the back-bones from the pot and rinse them again thoroughly under cool running water. You can also wipe away any residue clinging to the sides of the pot to ensure maximum cleanliness for the broth.
Step 4
Wash the spring cabbage heads carefully under running water, removing any yellowed or wilted outer leaves. Gently shake off excess water after washing.
Step 5
Now for the second boiling stage. Return the cleaned back-bones to the pot and add water to cover. Incorporate the remaining 2 tablespoons of soybean paste, 3 tablespoons of chili powder, and 2 tablespoons of minced garlic. Bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently until the meat is tender and easily separates from the bones. Using good quality homemade soybean paste often eliminates the need for additional aromatics like bay leaves.
Step 6
When the pork is tender and the broth has developed a rich flavor, add the prepared spring cabbage. Cook until the cabbage has softened. Then, add the green onions and Cheongyang peppers, sliced diagonally. Taste the soup and adjust the seasoning with salt if needed. If you wish to add potatoes, boil them separately beforehand and add them at this stage to prevent them from breaking apart in the soup.
Step 7
Simmering the soup for about 2 hours results in incredibly tender meat and a deeply satisfying broth. This carefully prepared Pork Back-bone and Ugeoji Soup will make for a nourishing and memorable family dinner.
Step 8
Finally, just before serving, you can enhance the flavor further by adding perilla seed powder and thinly sliced perilla leaves, according to your preference. Enjoy this delicious and healthy meal to boost your immunity! (We found it perfectly delicious even without these additions.)
