Jeju Pork and Gulfweed Soup
Quick answer
- Active time
- 150 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
In Jeju, pork backbone and belly simmer for an hour and a half, and gulfweed goes into that broth along with buckwheat flour to thicken it.
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It keeps thickening as it cools, and the heat goes off while it still runs slowly off a spoon.
Ingredients
Instructions
- 1
Soak the pork backbone in cold water for over 3 hours to remove blood, boil for 10 minutes, and rinse away impurities.
- 2
Fill a pot with water, add the blanched backbone, pork belly, scallion, and ginger, and simmer over medium heat for 1.5 hours.
- 3
Shred or slice the cooked pork belly and the meat separated from the backbone into bite-sized pieces.
- 4
Rinse the soaked gulfweed thoroughly in cold water to remove any astringency, then cut into 3cm lengths.
- 5
Strain the pork broth.
Add the prepared meat and gulfweed to the strained pork broth, season with minced garlic and soup soy sauce, and boil for 20 minutes.
- 6
Dissolve buckwheat flour in water, pour it slowly into the boiling soup while stirring to thicken, and boil once more to finish.
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