Korean Pork Bone Hangover Soup
Quick answer
- Total time
- 150 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ppyeo-haejang-guk is a Korean hangover soup built on a foundation of pork neck bones simmered for well over an hour until their collagen dissolves into a heavy, full-bodied stock.
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The bones are soaked and blanched beforehand to eliminate any off-flavors, and the resulting broth is clean despite its richness. Blanched napa cabbage outer leaves are pre-seasoned with doenjang, gochugaru, garlic, and soup soy sauce before being added to the pot, where they absorb the meaty broth and release their own earthy flavors in return. Perilla seed powder is stirred in at the end, thickening the liquid to a creamy consistency and adding a nutty finish. The completed soup is spicy, deeply savory, and thick enough to feel restorative after a long night. In Korea, this style of haejang-guk is a morning-after institution, served steaming in dedicated restaurants that open before dawn.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Soak 1400 g pork neck 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.
- 2Control
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.
- 3Control
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.
- 4Season
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.
- 5Control
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.
- 6Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pre-seasoned cabbage stems absorb doenjang flavor throughout the soup.
- Finish cue
- Stir in 2 tablespoons perilla powder and the sliced green onion, then simmer only 5 more minutes.
- Avoid this
- Add perilla powder at the end to avoid a heavy texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
150min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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pork neck bones, napa outer leaves
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