Pork Backbone Soup with Perilla Seeds recipe - ingredients, nutrition and when to eat it
Pork backbone and leafy greens are simmered until tender, then finished with ground perilla seeds for a rich, nutty flavor.
Pork backbone and leafy greens are simmered until tender, then finished with ground perilla seeds for a rich, nutty flavor. It’s satisfying to pick the meat from the bones, and it makes a lovely lunch or dinner on a chilly day.
Soups & stews · 150 minutes to cook
Tips: Soak the pork backbone to draw out the blood, then blanch and rinse it once for a clearer broth.
Tips: Add the ground perilla seeds at the end to preserve their nutty aroma.
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Ingredients (1 serving)
- Pork Backbone — 350 g
- Leafy Greens — 100 g
- Ground Perilla Seeds — 2 Tbsp
- Potato — 1 pc
- Green Onion — 0.3 pc
- Garlic — 3 pc
- Doenjang (Korean Soybean Paste) — 1 Tbsp
- Chili Powder — 0.5 Tbsp
- Ground Black Pepper — 0.1 tsp
- Water — 700 ml