Hearty and Spicy Pork Bone Soup with Napa Cabbage Greens
Spicy Pork Bone Soup with Pork Ribs and Napa Cabbage Greens!
I made a hearty and spicy pork bone soup, ‘Ppyeo-haejangguk’, using fresh pork ribs ordered directly from my local butcher. I like to cook a large batch so I can portion it and store it in the freezer or kimchi refrigerator for easy meals. This recipe yields a deeply flavorful and satisfying soup.
Main Ingredients
- Pork back ribs 3~4kg
- 1 Onion
- 1 Apple
- 5~6 slices Fresh ginger
- 2 Green onions
- 2~3 Cheongyang peppers (Korean chili peppers)
- 10~15 Perilla leaves
- 400~500g Cooked napa cabbage greens (Ugeoji)
- 6~7 Bay leaves
- 1 cup Mirin (or rice wine/cooking wine)
- 1 tsp Whole black peppercorns
Seasoning
- 2 Tbsp Minced garlic
- 3~4 Tbsp Gochugaru (Korean chili powder)
- 1 Chicken stock cube
- Pinch of Ground black pepper
- 2 Tbsp Salt (adjust to taste)
- 1 tsp Sugar (optional)
- 5~6 Tbsp Perilla seed powder (Deulkkae garu)
- 2 Tbsp Minced garlic
- 3~4 Tbsp Gochugaru (Korean chili powder)
- 1 Chicken stock cube
- Pinch of Ground black pepper
- 2 Tbsp Salt (adjust to taste)
- 1 tsp Sugar (optional)
- 5~6 Tbsp Perilla seed powder (Deulkkae garu)
Cooking Instructions
Step 1
After purchasing the fresh pork back ribs, soak them in cold water for 4-5 hours to remove any blood. Change the water periodically. Once the blood is removed, place the ribs in a pot, cover with water, and add bay leaves, whole peppercorns, sliced ginger, and a bit of soju (or rice wine). Bring to a rolling boil for a few minutes to parboil the ribs and remove impurities. Discard this water and rinse the parboiled ribs thoroughly.
Step 2
Return the parboiled ribs to a clean pot. Add enough water to fully cover the ribs. Add the whole onion, apple, and green onions. Simmer over medium heat for about 1 hour and 30 minutes, until the meat is very tender. Remove the ribs from the pot. Strain the broth through a fine-mesh sieve or cheesecloth to get a clear stock. This flavorful broth will be the base for your soup, so don’t discard it! (Optional tip: You can divide the cooked ribs and broth in half at this stage. Store the other half in your kimchi refrigerator to use later for dishes like braised kimchi.)
Step 3
Prepare the vegetables: thinly slice the Cheongyang peppers and green onions. Tear the perilla leaves into bite-sized pieces by hand. Chop the cooked napa cabbage greens into manageable pieces. (You can use pre-cooked and frozen napa cabbage greens if you have them.)
Step 4
Bring the strained broth to a rolling boil in the pot. Add the gochugaru (Korean chili powder), minced garlic, and the prepared napa cabbage greens. If you desire a deeper flavor, you can add a little more water and a chicken stock cube, which greatly enhances the umami. Cook until the chicken stock is fully dissolved. Taste the broth and season with salt as needed. A small amount of sugar can be added for extra flavor depth, but this is optional and can be omitted if you prefer. Let the soup simmer vigorously for about 20 minutes to allow the flavors to meld.
Step 5
Add the sliced Cheongyang peppers, green onions, and torn perilla leaves to the pot. Stir in the perilla seed powder. Continue to simmer for another 5-8 minutes until everything is well combined and fragrant. Your delicious pork bone soup is now ready!
Step 6
My daughter prefers the greens and broth over the ribs, while my son enjoys picking the meat off the bones! This homemade ‘Ppyeo-haejangguk’ is even more delicious than store-bought, and my children gave it two thumbs up today. It’s so rewarding when they enjoy the food I’ve put effort into making. This dish is perfect for entertaining guests, or as a special meal for holidays and gatherings.
