Main Ingredients:
Pork Neck Bones: Four large pieces.
Additional Ingredients:
Potato: One; Onion: One; Cabbage: Half; Bean Sprouts: One bowl; Wide Noodles: One bowl; Kimchi: Half a bowl; Green Onions: Eight pieces; Ginger: Four pieces.
Seasonings:
Korean Soybean Paste: Two tablespoons; Korean Chili Paste: Two tablespoons; Sichuan Peppercorns: Half a tablespoon; Star Anise: Two pieces; Cinnamon Sticks: Two pieces; Dried Chilies: Two; Bay Leaf: One; Perilla Seeds: Half a tablespoon; Cooking Wine: Four tablespoons; Light Soy Sauce: Two tablespoons; Dark Soy Sauce: One tablespoon; Rock Sugar: One tablespoon; Salt: One tablespoon.
Taste: Mildly Spicy; Cooking Method: Stew; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Korean Potato Pork Bone Soup
Prepare all ingredients, soak the pork neck bones in water to remove blood, then wash them. Soak the wide noodles, cut the potato and onion into large pieces (about four to six pieces), wash and drain the cabbage and bean sprouts.
In a pot, add green onions and ginger, blanch the pork neck bones, then wash them with water and set aside.
Put Sichuan peppercorns, star anise, cinnamon sticks, bay leaf, dried chilies, and perilla seeds in a tea bag, wash and place in the pot. Add half of the onion, two pieces of ginger. Pour in cooking wine, light soy sauce, dark soy sauce, sugar, salt. Add boiling water, about halfway up the meat.
Cook in a pressure cooker for about 30-35 minutes. Using the seasoning for Chinese braised pork bones can thoroughly remove the gaminess of the pork, resulting in a richer flavor and tender texture. When done, the meat should almost fall off the bones.
Transfer the cooked pork bones to a clay pot, add half a pot of boiling water, then add two tablespoons of Korean soybean paste. Place the cut potato and onion on top, cover and simmer for about ten minutes.
Add bean sprouts and cabbage, pour in about two to three ladles of kimchi and kimchi juice, then add two tablespoons of Korean chili paste, continue heating for about twenty minutes.
Finally, place the soaked wide noodles on top. If the taste is not strong enough, you can add a small amount of salt, cover and continue simmering for about ten minutes.
After turning off the heat, add garlic pieces and crushed perilla seeds, stir the ingredients in the clay pot. For those who like it spicy, you can also add a small amount of chili powder and mix well.
Prepare some rice and enjoy!
