Aha Bujang's Pork Bone Hangover Soup

Ingredients needed 🛒4 servings

• 2.5 kg pork neck bones (or spine bones)
• 500 g boiled outer napa cabbage leaves (ugeoji)
• 400 g radish
• 100 g large green onion
• 200 g onion
• 50 g whole garlic cloves
• 1 cup (250 ml) doenjang
• 8 tbsp regular gochugaru
• 4 tbsp beef dashida
• 3 tbsp anchovy dashida
• 2 tbsp fermented sand lance sauce
• 1 tbsp Miwon
• 1 tbsp black pepper
• 2 tbsp minced garlic
• 10 L water

Recipe 🍳

Cooking tips 💡

• Dissolving the doenjang through a strainer prevents soybean solids from floating in the broth, keeping it clean and allowing the seasoning to penetrate the meat more effectively.
• If too much liquid evaporates during cooking, replenish with water to the original level to maintain a consistent seasoning.
• Leaving a moderate amount of the rendered pork fat in the broth enhances the savory richness and the characteristic depth of flavor found in restaurant versions.

Recommended for 🙋

• ⭐Those who want to enjoy the deep broth flavor and fall-off-the-bone meat of restaurant-style pork bone hangover soup at home.
• ⭐Those preparing a hearty soup in large quantities for guests or a special meal.