Korean Pork Bone Hangover Soup
Soak 1.4 kg pork back bones in cold water for 1 hour to draw out the blood, blanch them in boiling water over high heat for 7 minutes, then discard that water and rinse the bones. Simmer them in 2.8 L water over medium heat for 80 minutes, add the napa leaves seasoned with doenjang, gochugaru, garlic, and soup soy sauce, and cook 25 minutes on medium low. Stir in 2 tbsp perilla powder for the last 5 minutes only, because long boiling after the perilla makes the soup heavy.
Quick answer
- Total time
- 150 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
You pick the meat off the pork back bones in your bowl as you go, between spoonfuls of cloudy broth and napa greens soaked in doenjang seasoning.
Read more
What decides the broth is pouring away the first blanching water, where the scum and porky smell collect.
Ingredients
Instructions
- 1
Soak 1400 g pork back bones in cold water for 1 hour to draw out blood.
If the water turns cloudy, replace it once so the finished broth tastes clean rather than heavy or gamey.
- 2
Put the bones into boiling water and blanch over high heat for 7 minutes.
When foam and gray impurities rise, discard that water and rinse the bones so the second simmer starts clean.
- 3
Put the rinsed bones and 2800 ml of water in a pot and simmer over medium heat for 80 minutes.
Partially cover to keep the bones submerged and limit evaporation.
- 4
Season 300 g napa outer leaves with 1.5 tablespoons doenjang, 2 tablespoons gochugaru, 1.5 tablespoons minced garlic, and 1 tablespoon soup soy sauce. Massage lightly so the thick leaves absorb the paste before they enter the broth.
- 5
When the broth looks cloudy and full-bodied, add the seasoned leaves and lower the heat to medium low.
Simmer for 25 minutes, until the leaves soften and the seasoning spreads through the broth.
- 6
Stir in 2 tablespoons perilla powder and the sliced green onion, then simmer only 5 more minutes.
Stop when the broth thickens slightly, because long boiling after the perilla can make the soup feel heavy.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-09-03
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Pork Bone Stew (Slow-Simmered Pork Spine & Potato)
pork back bones, perilla powder
Korean Seasoned Swiss Chard Namul
perilla powder, green onion
Baechu Namul Muchim
perilla powder, green onion