I chose pork tenderloin for pork rice soup. Because it's the least oily and odorless part. First, remove the blood from the tenderloin area and soak the blood in cold water, and then change the water 2-3 times. Add the tenderloin with the blood removed, add 2/3 of the water pot, add whole garlic, green onions, or chives, and pepper to make broth. And add sea salt. It's just sea salt in the liver.

It's boiling. Please boil it more. And remove the oil and foam that comes up. That way, you can make clear and clean soup.

The pork and rice soup broth is also made. Cut it into bite-size pieces, please. In the style you want!!!
I left some. I'm going to put it in kalguksu later ^^

Put it in the broth and boil it again. Continue to remove grease and foam. Bring to a boil on very low heat.

Chives are the must-have ingredients in Busan's famous pork and rice soup. It's also called chinguji. I like to season chives and put them in, but to make it taste as good as possible, I don't want to season them. I'm just going to cut chives and put them in.

First, open the meat and green onion soup, pour the rice in here, pour the soup, and pour it again and again, and it becomes a toryum.

And if you put a lot of chives in it and put rice in it, it becomes pork and rice soup. Should I say pork separately and rice soup