Sundae and Pork Backbone Hangover Soup recipe - ingredients, nutrition and when to eat it
This hearty, spicy soup is made by simmering Korean blood sausage and pork backbone with leafy greens.
This hearty, spicy soup is made by simmering Korean blood sausage and pork backbone with leafy greens. The rich flavor from the bones pairs well with tender sundae, making it a comforting choice for lunch on a chilly day or a satisfying dinner.
Soups & stews · 70 minutes to cook
Tips: Add the sundae near the end and simmer it briefly, as it can split if cooked too long.
Tips: Blanch and rinse the pork backbone first for a cleaner-tasting broth.
Tips: If the broth reduces too much, add a little water. Taste and season with salt at the end.
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Ingredients (1 serving)
- Pork backbone — 250 g
- Sundae (Korean blood sausage) — 100 g
- Outer cabbage leaves — 80 g
- Green onion — 0.3 pc
- Garlic — 2 pc
- Korean red pepper flakes — 1 Tbsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Perilla seed powder — 1 Tbsp
- Salt — 0.3 tsp
- Water — 800 ml