Hearty and Flavorful Pork Back-Bone Stew (Deungpyeon Haejangguk)
Hearty and Flavorful Pork Back-Bone Stew (Deungpyeon Haejangguk)
Revitalize Your Energy with a Generous Bowl of Pork Back-Bone Stew!
When you need a satisfying meal at home for all three meals, try making a hearty and healthy stew with tender pork back-bones. This recipe is perfect for a nutritious and delicious meal.
Main Ingredients- 4kg Pork back-bones
- 2 large stalks of Green onion
- 3 dried Green onion roots
- 1 Onion
- 1 handful of Dried apple slices
- 1 handful of Sliced ginger
- 1 Tbsp Whole peppercorns
- 1 cup Mirin (or ginger wine/soju)
- 500g Napa cabbage (dried and rehydrated, ‘ugeoji’)
- 15 leaves of Perilla leaves
Seasoning- 2 Tbsp Soybean paste (Doenjang)
- 5-6 Tbsp Chili powder (Gochugaru)
- 2 Tbsp Minced garlic
- 5 Tbsp Perilla seed powder (Deulkkae garu)
- Salt to taste
- 2 Tbsp Soybean paste (Doenjang)
- 5-6 Tbsp Chili powder (Gochugaru)
- 2 Tbsp Minced garlic
- 5 Tbsp Perilla seed powder (Deulkkae garu)
- Salt to taste
Cooking Instructions
Step 1
Start by soaking the pork back-bones in cold water to remove excess blood. Rinse and change the water multiple times to ensure thorough blood removal. Soaking for at least 2-3 hours, or even overnight, is recommended.
Step 2
Place the blanched pork back-bones in a pot and cover them with water. Add the dried apple slices, sliced ginger, whole peppercorns, and 1 cup of mirin (or ginger wine/soju). Bring to a rolling boil for 30 minutes to remove any gamey odor. Discard all the boiling water, rinse the back-bones under cold water, and return them to the pot.
Step 3
Add enough water to fully submerge the cleaned back-bones again. Include half an onion, one stalk of green onion, dried green onion roots, and sliced ginger. Simmer for 40 minutes until the pork is tender. Remove and discard all the solid ingredients, keeping only the clear broth.
Step 4
To the reserved pork broth, add 2 Tbsp of doenjang, 2 Tbsp of minced garlic, and 5-6 Tbsp of gochugaru. Stir well to dissolve the seasonings. Bring to a rolling boil over high heat for 10 minutes, allowing the flavors to meld.
Step 5
While the broth is simmering, prepare the remaining ingredients. Roughly chop the remaining green onion stalk and half an onion. Wash and thinly slice the 15 perilla leaves. Ensure the Napa cabbage (‘ugeoji’) is pre-boiled and ready. If using frozen ‘ugeoji’, thaw it in cold water until softened.
Step 6
Once the seasoned broth is boiling, add the prepared ‘ugeoji’, chopped onion, and green onion. Let it simmer for another 5 minutes until the vegetables are tender.
Step 7
Add the sliced perilla leaves towards the end of cooking. They don’t need to be cooked for long, as they can become mushy if overcooked.
Step 8
After adding the perilla leaves, generously sprinkle in 5 Tbsp of perilla seed powder and stir well to combine. Simmer for just a moment longer until the stew is ready. Taste and adjust seasoning with salt if needed. Enjoy this comforting and delicious pork back-bone stew with a hot bowl of rice!
