Pork Backbone Kimchi Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with pork backbone, aged kimchi, and potatoes, simmered until the broth is rich.
This spicy soup is made with pork backbone, aged kimchi, and potatoes, simmered until the broth is rich. It’s fun to pick the meat off the bones, and it makes a hearty dinner on a cold day.
Soups & stews · 100 minutes to cook
Tips: Blanch and rinse the pork bones first for a cleaner-tasting broth.
Tips: If the aged kimchi is quite salty, use a little less doenjang and adjust the seasoning at the end.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork neck bones — 350 g
- Aged kimchi — 120 g
- Potato — 1 pc
- Scallion — 0.5 pc
- Garlic — 2 pc
- Korean red pepper flakes — 1 tsp
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Water — 700 ml