Pork Neck Bone and Napa Cabbage Soup recipe - ingredients, nutrition and when to eat it
This spicy, savory soup is made by simmering pork neck bones until tender, then adding napa cabbage greens and perilla seed powder.
This spicy, savory soup is made by simmering pork neck bones until tender, then adding napa cabbage greens and perilla seed powder. The meat turns tender and the greens soft and moist, making it a hearty lunch or dinner on a cold day.
Soups & stews · 150 minutes to cook
Tips: Blanch and rinse the neck bones once to keep the broth clear.
Tips: If the cabbage greens are tough, blanch them in boiling water for 5 minutes first.
Tips: Cooking time can vary depending on the size of the bones and the pot, so check that the meat comes easily away from the bone.
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Ingredients (1 serving)
- Pork backbone — 350 g
- Dried outer cabbage leaves — 1 handful
- Perilla seed powder — 1 Tbsp
- Potato — 1 pc
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Garlic — 3 pc
- Green onion — 0.5 pc
- Water — 1.2 L
- Salt — 0.3 tsp