Korean Dried Radish Greens Pork Soup
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Fat from the pork shoulder soaks into radish greens already rubbed with doenjang, and the broth turns heavy and reddish brown.
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It tastes deeper still after cooling once and reheating.
Ingredients
Instructions
- 1
Drain the 300 g blanched siraegi lightly and cut it into 4 cm lengths.
- 2
Mix it with 1 tablespoon doenjang, half the garlic, and 1 tablespoon perilla oil, rubbing gently so the seasoning reaches the fibers.
- 3
Cut the 280 g pork shoulder into bite-size pieces and place it in the pot.
- 4
Stir-fry over medium heat for about 3 minutes, until the outside turns opaque and a little pork fat begins to render.
- 5
Add the seasoned siraegi and keep the heat at medium for 4 more minutes.
Stir often so the doenjang does not stick to the bottom, and cook until the greens smell nutty and savory.
- 6
Add 1700 ml water, the remaining garlic, 1 tablespoon gochugaru, and the remaining 1/2 tablespoon doenjang.
When it comes to a boil, skim off foam and reduce to medium-low heat.
- 7
Simmer slowly over medium-low heat for 30 minutes.
The broth should deepen to a reddish brown, the siraegi should chew softly, and the pork should separate easily when pressed with chopsticks.
- 8
Season with 1 tablespoon soup soy sauce, add 50g green onion, and simmer for 3 more minutes.
- 9
Taste the broth, turn off the heat, and serve hot.
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