Rich and Savory Pork and Dried Radish Greens Soybean Paste Soup
The Quintessential Home-Cooked Meal! How to Make Deeply Flavored Pork and Dried Radish Greens Soybean Paste Soup
Instead of slow-simmered pork backbones, try this hearty and satisfying soup made with tender pork belly and savory dried radish greens, reminiscent of Gamjatang (pork bone soup). Its spicy yet deeply flavorful broth is exceptional.
Main Ingredients- Pork Belly 500-600g, cut into slightly larger than bite-sized pieces
- Dried Radish Greens (pre-boiled) Generous amount
- Scallions 2 stalks, sliced diagonally
Seasoning Ingredients- Soybean Paste (Doenjang) 2 Tbsp (adjust if using homemade doenjang)
- Minced Garlic 1 Tbsp
- Cooking Wine or Mirin 1 Tbsp (to remove gamey odor)
- Gochugaru (Korean Chili Flakes) 2 Tbsp (adjust to taste)
- Ground Black Pepper A pinch
- Soybean Paste (Doenjang) 2 Tbsp (adjust if using homemade doenjang)
- Minced Garlic 1 Tbsp
- Cooking Wine or Mirin 1 Tbsp (to remove gamey odor)
- Gochugaru (Korean Chili Flakes) 2 Tbsp (adjust to taste)
- Ground Black Pepper A pinch
Cooking Instructions
Step 1
First, prepare the dried radish greens. If using dried ones, soak them in water until softened, then boil until tender. Rinse under cold water and squeeze out excess moisture. Using pre-boiled store-bought radish greens will be convenient. (About 200-300g of boiled radish greens is suitable.)
Step 2
Prepare the fresh pork belly. For a satisfying texture, cut it into pieces slightly larger than bite-sized, not too small. Cuts with a good balance of fat and lean meat will make the broth richer.
Step 3
Prepare the Cheongyang peppers for a spicy kick and aroma. Remove the stems and thinly slice them. Use 2-3 peppers if you like it spicy, or about 1 if you prefer milder heat.
Step 4
In a large bowl, add the pre-boiled dried radish greens, cut into manageable pieces. Add the sliced pork belly, doenjang (soybean paste), minced garlic, cooking wine (or mirin), and ground black pepper. Mix well with your hands, ensuring the seasoning coats everything evenly. Marinating the ingredients beforehand will impart a deeper flavor.
Step 5
Heat a pot over medium-high heat. Add the marinated pork and radish greens and stir-fry. Sauté for about 3-4 minutes until the surface of the pork is lightly browned and it starts to release its fat. This sautéing step enhances the depth of the broth’s flavor.
Step 6
Once the pork is seared, add enough water to generously cover the stir-fried ingredients (about 1.5-2 liters). Bring to a rolling boil over high heat, then reduce the heat to medium, cover, and simmer for 15-20 minutes. This allows the pork to become tender and the radish greens to absorb the flavors of the broth. Skim off any foam that rises to the surface for a cleaner broth. Add the sliced Cheongyang peppers towards the end.
Step 7
Add the gochugaru (Korean chili flakes) at this stage. (If you already added it during the marinating step, you can omit this or adjust the amount.) Taste the soup and season with salt or soup soy sauce if needed. Adjust based on the saltiness of your doenjang. Finally, add the diagonally sliced scallions and simmer briefly before serving. This completes the dish.
Step 8
This well-cooked pork and dried radish greens soybean paste soup boasts a savory yet spicy broth, perfectly complemented by the rich flavor of the pork, creating an addictive taste that will have you finishing your rice in no time. Enjoy it piping hot for the best experience!
