Korean Braised Pork Backbone
Deungppyeo-jjim is pork backbone braised with potato and green onion in a sauce of doenjang, gochugaru, and soy sauce. After a long simmer, the meat and cartilage between the vertebrae pull away from the bone effortlessly. Doenjang lays a deep, fermented base note while chili flakes add a sharp heat on top. The potatoes cook until they are soft enough to break apart with a spoon, melding into the thick broth. Picking the meat from between the bones is part of the appeal, making this a popular dish to share over drinks.
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Instructions
- 1
Soak pork backbone in cold water for 30 minutes to remove blood.
- 2
Blanch in boiling water for 5 minutes and rinse clean.
- 3
Add backbone, water, soybean paste, soy sauce, garlic, and chili flakes to a pot and boil.
- 4
Simmer for 60 minutes, then add potato chunks.
- 5
Add green onion and braise 10 more minutes until flavors deepen.
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