Pork Backbone Hangover Soup recipe - ingredients, nutrition and when to eat it
This hearty soup simmers pork backbones until tender and serves them with dried greens and potatoes.
This hearty soup simmers pork backbones until tender and serves them with dried greens and potatoes. It is perfect for a satisfying lunch or a chilly evening, with tender meat in a spicy broth.
Soups & stews · 120 minutes to cook
Nutrition (per 1065.5g serving): 602.3 kcal · protein 38.1g · carbohydrate 43.3g · fat 30.9g · sodium 1533.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Discarding the water from the first boil makes the broth much cleaner.
Tips: Tossing the dried greens with doenjang and red pepper flakes first helps the savory flavor soak into the broth.
Tips: Add the ground perilla seeds at the end so their nutty aroma stays distinct.
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Ingredients (1 serving)
- Pork backbone — 300 g
- Dried radish greens — 80 g
- Potato — 1 pc
- Doenjang (Korean soybean paste) — 1 Tbsp
- Garlic — 3 pc
- Green onion — 30 g
- Korean chili flakes — 1 Tbsp
- Perilla seed powder — 1 Tbsp
- Ginger — 5 g
- Salt — 0.3 tsp
- Water — 600 ml