Jeju Pork and Gulfweed Soup
Quick answer
- Total time
- 150 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A traditional Jeju soup made by boiling pork meat and bones to make a rich broth, then simmering it with gulfweed and buckwheat flour to thicken.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak the pork backbone in cold water for over 3 hours to remove blood, boil for 10 minutes, and rinse away impurities.
- 2Control
Fill a pot with water, add the blanched backbone, pork belly, scallion, and ginger, and simmer over medium heat for 1.5 hours.
- 3Heat
Shred or slice the cooked pork belly and the meat separated from the backbone into bite-sized pieces.
- 4Prep
Rinse the soaked gulfweed thoroughly in cold water to remove any astringency, then cut into 3cm lengths.
- 5Season
Add the prepared meat and gulfweed to the strained pork broth, season with minced garlic and soup soy sauce, and boil for 20 minutes.
- 6Finish
Dissolve buckwheat flour in water, pour it slowly into the boiling soup while stirring to thicken, and boil once more to finish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Rich pork backbone broth
- Finish cue
- Dissolve buckwheat flour in water, pour it slowly into the boiling soup while stirring to thicken, and boil once more to finish.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
150min, 9 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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