Hearty Soybean Paste & Cabbage Pork Backbone Soup: A Comforting Meal for Chilly Days!
Hearty Soybean Paste & Cabbage Pork Backbone Soup: A Comforting Meal for Chilly Days!
Rich Soybean Paste and Spring Cabbage Pork Backbone Soup
As the mornings and evenings grow noticeably colder, this is a beloved, comforting dish perfect for warming up your body and soul. We’ve simmered pork backbones with tender spring cabbage and creamy soybean paste to create a soup so rich and savory, you won’t be able to stop yourself from reaching for another spoonful. It’s an ideal nourishing meal to enjoy this autumn. Prepare to be captivated by its deep, unforgettable flavor.
Main Ingredients- 1660g fresh pork backbones
- 3500ml clear water
- 1 cup (200ml) cooking soju
- 1/2 onion, washed
- 1 stalk green onion
- 1 Tbsp doenjang (fermented soybean paste)
- 10g coffee grounds (to remove gamey smell)
- 1/4 tsp ginger powder
- 2 heads spring cabbage (Napa cabbage)
- 1 Tbsp coarse sea salt (for blanching cabbage)
- 25g chopped green onion (for seasoning)
- 1 Tbsp sesame oil
- 1/2 Tbsp fine salt (for cabbage seasoning)
- 1 Tbsp tuna extract (for umami)
- 3 Korean chili peppers (Cheongyang)
- Pinch of salt to taste (for final seasoning)
Cooking Instructions
Step 1
These pork backbones, purchased from the market, are well-trimmed with a vibrant, fresh color. This quantity should be more than enough for the whole family to enjoy.
Step 2
Soak the pork backbones in cold water for about 2 hours to remove any blood. Soaking for longer, like 3-4 hours, is also perfectly fine and will yield an even cleaner broth.
Step 3
After soaking, parboil the pork backbones in boiling water for 5-10 minutes. This step is crucial for eliminating any unpleasant gamey or fishy odors characteristic of pork. It’s a fundamental part of preparing a clean-tasting soup.
Step 4
Once parboiled, drain the pork backbones and rinse them thoroughly under cold running water. Make sure to scrub away any bone fragments or impurities.
Step 5
Now, let’s start making the broth. Place the cleaned pork backbones in a large pot. Add enough water (approximately 3500ml) to fully submerge the bones.
Step 6
To ensure a clean and flavorful broth, add 1 cup of soju, 1/2 onion, 1 stalk of green onion, 1 Tbsp of doenjang, 10g of coffee grounds, and 1/4 tsp of ginger powder. Bring to a boil over high heat, then reduce to medium-low heat. Skim off any foam or impurities that rise to the surface and simmer for about 1 hour. You’ll see a milky, rich broth forming.
Step 7
While the pork backbones are simmering, prepare the spring cabbage. Remove any yellow or dirty outer leaves and trim the tough root end. Wash the cabbage thoroughly under running water to remove any soil. Bring a pot of water to a boil, add 1 Tbsp of coarse sea salt, and briefly blanch the spring cabbage for about 10-20 seconds. Quickly remove it from the boiling water – overcooking will make it too soft.
Step 8
Immediately after blanching, plunge the spring cabbage into a bowl of cold water to rapidly cool it down. This will help retain its crisp texture.
Step 9
Once cooled, squeeze out excess water from the spring cabbage. Cut it into bite-sized pieces, about 3-4 cm long. In a bowl, combine the chopped cabbage with 1 Tbsp of sesame oil, 1/2 Tbsp of fine salt, and 1 Tbsp of tuna extract. Gently mix until the seasonings are evenly distributed.
Step 10
Next, finely chop 3 Korean chili peppers. These will add a pleasant kick of heat to the soup.
Step 11
Add the seasoned spring cabbage mixture to the rich pork backbone broth you’ve been simmering. Let it simmer together; the cabbage’s flavor will meld beautifully with the broth, enhancing its depth.
Step 12
Now, add about 200g of soybean paste (kongbiji) to the soup. This will add a wonderful nutty flavor and thicken the broth beautifully. If you can’t find fresh kongbiji, store-bought is also fine.
Step 13
Finally, stir in the chopped Korean chili peppers and let the soup simmer for a little longer. The subtle heat from the chilies will cut through any richness and add a refreshing spicy note.
Step 14
Taste the soup and add a pinch of salt if needed to adjust the seasoning to your preference. Serve hot, perhaps with a side of rice, for a truly satisfying meal!
