Making bone hangover soup, a food that contains all the nutrient
Today, selected by the Ministry of Food and Drug Safety, is a food that contains all the nutrients that Koreans lack! I'll make a bone hangover soup with a spicy soup taste and the fun of eating a piece of soft meat. :)
6 serving
Within 999 minutes
맘스쿠킹다이어리
Ingredients
  • pork backbone
    2X600g
  • Bean sprouts
    100g
  • Sesame leaf
    40g
  • Cheongyang red pepper
    3ea
  • onion
    1/2ea
  • leek
    2ea
  • a beggar
    300g
  • perilla powder
    3TS
  • crushed garlic
    2TS
  • Red pepper powder
    2TS
  • Soju
    200ml
  • Soybean paste
    3TS
  • instant coffee
    1ts
  • Salt
    2ts
Video
Cooking Steps
STEP 1/9
First, soak the pork backbone in cold water for about 3 hours to remove blood in advance.
STEP 2/9
Next, wash it in running water 2-3 times.
STEP 3/9
After removing enough blood, add 1/2 of pork backbone and onion, 1 teaspoon of coffee, 1 tablespoon of soybean paste, and 200ml of soju to 2,500ml of water and boil for about 10 minutes to remove the smell.
STEP 4/9
Cut the green onion into 5cm long pieces and cut it in half, and chop the cabbage cabbage into pieces to make it easier to eat.
STEP 5/9
Chop the onions and chop the cheongyang peppers.
STEP 6/9
After 10 minutes, remove the pork backbone and wash it again in cold water.
STEP 7/9
Then add 3,000ml of water, strain 2 tablespoons of soybean paste through a sieve, add 2 tablespoons of minced garlic, and boil for 2 hours.
STEP 8/9
Over time, add 2 tablespoons of red pepper powder, onion, cabbage, green onion, bean sprouts, and 2 tsp salt and simmer for another 30 minutes.
STEP 9/9
And lastly, boil it for another 5 minutes after adding the leaves, 3 tablespoons of perilla powder, and Cheongyang red pepper.
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