Korean Pork Bone Hangover Soup
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. 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.
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Instructions
- 1
Soak bones for 1 hour, then blanch for 7 minutes to remove impurities.
- 2
Add fresh water and simmer bones for 80 minutes over medium heat.
- 3
Season napa leaves with doenjang, chili flakes, garlic, and soy sauce.
- 4
Add seasoned greens to the broth and simmer for 25 more minutes.
- 5
Finish with perilla powder and green onion, simmering 5 minutes.
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