Rich & Savory Boiled Pork & Noodle Soup: Utilizing Leftover Broth from Kimchi Making
A Hearty Noodle Soup Using Leftover Boiled Pork Broth – Perfect for the Day After Kimchi Making!
Did you successfully make kimchi this year? With the cold winds starting to blow, it’s the perfect time for a warming bowl of soup. That delicious pork, boiled as a highlight of your kimchi feast, shouldn’t go to waste! The next day, using that golden broth to make ‘Boiled Pork Noodle Soup’ is a truly special treat. Enjoy this hearty noodle soup with its chewy noodles, which pair wonderfully with freshly made kimchi, and have a warm and satisfying winter!
Main Ingredients
- Boiled Pork 100g (pre-cooked)
- Leftover Boiled Pork Broth 1/2 pot
- Mushrooms 1-2 (your preference)
- Carrot 1/4
- Onion 1/4
- Green Onion 1 stalk
- Chili Pepper 1-2 (optional)
- Dashi Stock or Anchovy Stock 1 cup (or plain water)
- Soy Sauce or Soup Soy Sauce 1 ladleful (approx. 50ml)
- Salt to taste
- Pepper to taste
- Noodle for Kalguksu (Knife-cut noodles) 2 servings
- Water for boiling noodles 1/2 pot
Seasoning Sauce
- Soy Sauce or Soup Soy Sauce 2 Tbsp
- Pear Juice, Onion Juice, or Plum Extract 1 tsp
- Clear Stock or Anchovy Stock 1 Tbsp
- Green Onion (finely chopped) 1 Tbsp
- Chili Pepper (finely chopped) 1/2 (optional)
- Sesame Oil or Perilla Oil 1 tsp
- Soy Sauce or Soup Soy Sauce 2 Tbsp
- Pear Juice, Onion Juice, or Plum Extract 1 tsp
- Clear Stock or Anchovy Stock 1 Tbsp
- Green Onion (finely chopped) 1 Tbsp
- Chili Pepper (finely chopped) 1/2 (optional)
- Sesame Oil or Perilla Oil 1 tsp
Cooking Instructions
Step 1
1. Prepare the Boiled Pork (Recipe Recap): This recipe assumes you’re using leftover pork boiled during kimchi making. To boil pork deliciously, first sear it lightly in a pan to develop the Maillard reaction. Then, boil it for about 50 minutes with doenjang (soybean paste), green onion, onion, ginger, apple, chili peppers, and a goji berry tea bag. This method removes any gamey smell and adds a deep flavor.
Step 2
2. Utilize Leftover Ingredients: After enjoying kimchi and boiled pork, save a portion of the pork and some of the cooking broth for the next day. This ensures you use ingredients resourcefully without waste.
Step 3
3. Slice Boiled Pork for Topping: The next day, gently re-boil the refrigerated pork in simmering water or pan-fry it lightly to remove excess fat. Once ready, slice it into bite-sized pieces. This step helps revive the pork’s sheen and makes it more appetizing.
Step 4
4. Prepare the Boiled Pork Broth: Gather the reserved broth from boiling the pork. This broth is the key ingredient for achieving the deep, rich flavor of the noodle soup.
Step 5
5. Strain the Boiled Pork Broth: Strain the pork broth through a fine-mesh sieve twice. This process effectively removes any surface oil, foam, and impurities, resulting in a clear and clean broth.
Step 6
6. Season and Simmer the Broth: Add 1 ladleful of soy sauce (or soup soy sauce, anchovy sauce, tsuyu) to the strained pork broth to enhance its umami and depth. You can choose the type of soy sauce based on your preference. If you have ample pork broth, you can use it as is; however, often the reduced amount requires additional liquid. Add 1 cup of dashi stock, anchovy stock, store-bought meat stock, or plain water to achieve the desired broth volume. Adjust the final seasoning with salt. Once the prepared broth comes to a rolling boil, reduce the heat to medium-low and let it simmer gently to allow the flavors to meld.
Step 7
7. Cook the Kalguksu Noodles: To preserve the clear and delicate flavor of the pork broth, cook the kalguksu noodles separately, just like somen noodles. Boil them in plenty of simmering water, then rinse them under cold water to prevent them from sticking. This ensures the noodles maintain a chewy texture. (Tip: Blanching the noodles in the broth, known as ‘toreum’, will keep the soup warmer for longer.)
Step 8
8. Prepare Topping Vegetables: Adding various vegetables as toppings, similar to Jeju Dombe Guksu, makes the dish more satisfying. Basic vegetables include mushrooms, carrots, and onions. Slice the mushrooms thinly, and julienne the onion and carrot. You can also add napa cabbage, bok choy, or bean sprouts for freshness. Finely chop green onions and chili peppers for garnish.
Step 9
9. (Optional) Caramelize Vegetables: You can add the prepared vegetables directly to the broth or blanch them for topping. However, for an enhanced savory flavor, try caramelizing the onions and mushrooms by sautéing them until golden brown. This process maximizes their sweetness and nutty notes. Cook the carrots by boiling them in the broth.
Step 10
10. Assemble the Bowl: Briefly dip the blanched kalguksu noodles and sliced pork into the simmering broth for about 10 seconds (this is the ‘toreum’ step) to warm them up and infuse flavor. Place the noodles in a deep bowl, then artfully arrange the sliced pork, mushrooms, onions, and carrots on top. Ladle the hot and rich broth generously over the noodles and toppings. Garnish with the chopped green onions and chili peppers.
Step 11
11. Finishing Touches: Finish by generously sprinkling pepper over the soup, completing your hearty and flavorful Boiled Pork Noodle Soup. The pungent aroma of the pepper will further enhance the broth’s taste.
Step 12
12. Serve with Seasoning Sauce: Prepare the accompanying seasoning sauce by mixing the soy sauce, pear juice (or onion juice/plum extract), stock, chopped green onion, chili pepper, and sesame oil (or perilla oil) in a small bowl. You can add this sauce to the noodle soup and mix it in, or enjoy it alongside the toppings like chili peppers, green onions, and pork for an extra kick of flavor.
Step 13
13. Enjoy with Kimchi: This noodle soup is absolutely divine when paired with freshly made kimchi. The combination of warm broth, chewy noodles, tender pork, and crisp kimchi creates a satisfying and delightful meal!
