Korean Pork Neck Soup Recipe By Tasty

Steps:

• Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
• Bring a large pot of water to a boil.
• Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
• Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
• While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
• Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
• Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
• Serve the soup hot with steamed rice, if desired.
• Enjoy!

Steps:

• Make the broth: Add the water, anchovies, and kombu to a large pot. Bring to a simmer over medium heat.
• Add the zucchini, carrots, and shiitake mushrooms and cook for 4-5 minutes, until the vegetables are tender. Remove the pot from the heat and set aside.
• Make the soup: Meanwhile, bring a medium pot of water to a boil. Add the noodles and cook until tender, about 3 minutes, stirring to keep the noodles from sticking to each other. Rinse the noodles under cold water to stop the cooking process.
• Add the cooked noodles to the broth and bring to a boil. Cook for about 1 minute to heat the noodles through.
• Ladle the soup into bowls and top with green and red Thai chiles, garlic, soy sauce, salt and pepper.
• Enjoy!