Korean Pork Noodle Soup (Jeju Pork Bone Broth Noodles)
Soak 500 g pork bones in cold water for 30 minutes, blanch them over high heat for 5 minutes, then discard the foamy water and rinse the bones. Bring them to a full boil in 2 L water with 2 green onion stalks and 5 garlic cloves, skim, dissolve in 1 tbsp doenjang, and simmer over low heat for at least 1 hour for a relatively clear pork stock. Boil 200 g somyeon separately for about 3 minutes and rinse it in cold water before pouring the hot broth over.
Quick answer
- Total time
- 130 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Jeju-style pork noodle soup usually means a dense, milky bone stock; this version simmers 500 g of pork bones for at least an hour and aims for a lighter, relatively clear broth instead.
Read more
Soaking and blanching the bones first, plus a spoonful of doenjang in the pot, keeps porky off-notes down.
Ingredients
Instructions
- 1
Place 500g pork bones in cold water for 30 minutes to draw out blood.
If the water turns very cloudy, change it once so the finished broth tastes cleaner and has less pork odor.
- 2
Add the bones to boiling water and blanch over high heat for 5 minutes.
Discard the foamy water, then rinse the bone surfaces under cold water to remove clinging impurities before making the broth.
- 3
Put the cleaned bones, 2L water, 2 green onion stalks, and 5 garlic cloves in a pot, then bring to a full boil over high heat.
Skim new foam so it does not cloud the flavor.
- 4
Dissolve 1 tbsp doenjang and simmer over low heat for at least 1 hour.
This timing makes a relatively clear pork stock, rather than a deeply extracted milky bone broth. Add water if it reduces excessively. Strain out the bones and aromatics, then season with salt to taste.
- 5
Boil 200g somyeon separately for about 3 minutes, just until flexible but not mushy.
Rinse and rub the noodles in cold water to remove starch, then drain well so they stay springy.
- 6
Place the noodles in a bowl, pour over plenty of hot pork-bone broth, and serve immediately.
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