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Ingredientes
- 3 lbs pork neck or spine bones
- 6 small potatoes
- 1 bunch baechu (Napa cabbage)
- 1 handful sookgeot (crown daisy leaves)
- 15 kkaetnip (perilla leaves)
- 1 package enoki mushrooms
- 2 red or green chili peppers, chopped
- 4 tbsp gochugaru (red pepper flakes)
- 1 tsp gochujang (red pepper paste)
- 1 tsp dwenjang (soybean paste)
- 4 tbsp deulkkae garuk (perilla seed powder)
- 6 garlic cloves, minced
- 1 tbsp salt
- 2 tbsp rice wine (or soju)
- 3 tbsp fish sauce
- 1 tsp fresh ginger, finely minced (if available)
- Initial Boil w Pork:
- 1 small slice of ginger
- 1 small onion
- 5 garlic cloves
- 1 tbsp ground black pepper (whole peppercorn if available)
- 1 large leek (if available)
Direcciones
- Optional: Soak the pork bones in water for 2 hours to remove residual blood and sediment from pork.
- In a large pot, boil the pork with the last five ingredients for about 30 minutes. After the initial boil, drain water and strain the pork to remove excess fatty deposits. Discard cooked onion, garlic, etc.
- Meanwhile, combine the sauce ingredients in a mixing bowl, set aside.
- Return the pork bones to the pot and fill with enough cold water to cover the meat. Add the sauce from the mixing bowl and bring to a boil. Reduce heat to medium and cook for about 60 minutes. Replenish with water as needed.
- Add the potatoes and cabbage, cover, and simmer for an additional 30 minutes. Adjust seasoning according to taste (i.e. salt, perilla seeds powder).
- Add remaining vegetables and bring to a rapid boil. Immediately turn off, cover, and let sit for 10 minutes before serving.
- Garnish with thinly sliced perilla leaves and perilla seeds powder.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 191 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2802mg | 117% |
| Potassium 979mg | 28% |
| Total Carbs 40.91g | 11% |
| Dietary Fiber 5.3g | 18% |
| Sugars 3.65g | 2% |
| Protein 5.74g | 9% |
