Pork Bone Soup with Young Napa Cabbage recipe - ingredients, nutrition and when to eat it
Pork neck bones are simmered with young napa cabbage and perilla seed powder until the broth is rich and savory.
Pork neck bones are simmered with young napa cabbage and perilla seed powder until the broth is rich and savory. The meat is easy to pull from the bones and enjoy with the cabbage, making this a satisfying choice when you’re craving a hearty bowl of soup for dinner.
Soups & stews · 150 minutes to cook
Tips: Blanch and rinse the pork bones once for a cleaner-tasting broth.
Tips: Add the young cabbage during the last 20 minutes so it doesn’t get too soft.
Tips: Stir in the perilla seed powder just before turning off the heat to preserve its nutty aroma.
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Ingredients (1 serving)
- Pork backbone — 350 g
- Young napa cabbage — 120 g
- Perilla seed powder — 1 Tbsp
- Doenjang — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Garlic — 3 pc
- Green onion — 0.5 pc
- Water — 900 ml
- Salt — 1 tsp