수육 맛있게 삶고 남은 국물까지 맛있게 먹는 방법
수육 맛있게 삶고 남은 국물까지 맛있게 먹는 방법 is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by 식감일 on YouTube.
Prep: 15 min | Cook: 1 hr 5 min | Total: 1 hr 35 min
Cost: $17.47 total, $4.37 per serving
Ingredients
- 1 L Water (for the broth)
- 2 tbsp Doenjang (Korean fermented soybean paste, dissolved in water)
- 2 stalks Scallion (green part only) (Large green tops, cut into 2‑inch pieces)
- 1 large Onion (Cut into large wedges)
- 1 handful Garlic (Approximately 6‑8 cloves, peeled and lightly crushed)
- 2 pieces Bay Leaf (Dried)
- 2 tbsp Mirin (Korean cooking wine) (Adds subtle sweetness and depth)
- 1 tbsp Granulated Sugar (Helps tenderize the pork)
- 600 g Pork Foreleg (앞다리살) (Trim excess fat; cut into 2‑inch chunks)
Instructions
Prepare the aromatics
Trim the green tops of the scallions, cut them into 2‑inch pieces. Peel the onion and cut into large wedges. Peel a handful of garlic cloves and lightly crush them.
Time: PT5M
Make the base broth
In a large pot, combine 1 L water and 2 tbsp doenjang. Stir until fully dissolved.
Time: PT2M
Add aromatics and seasonings
Add the prepared scallion greens, onion wedges, crushed garlic, and 2‑3 bay leaves to the pot. Stir in 2 tbsp mirin and 1 tbsp sugar.
Time: PT3M
Bring to a boil
Place the pot over medium‑high heat and bring the broth to a rolling boil.
Time: PT5M
Temperature: Medium‑high heat
Add pork foreleg
Once boiling, add the pork foreleg chunks. Reduce heat to a gentle simmer.
Time: PT1M
Temperature: Medium heat
Simmer the pork
Cover partially and simmer for 50‑60 minutes, or until the pork is fork‑tender.
Time: PT55M
Temperature: Low‑medium simmer
Strain the broth
Using a fine mesh strainer, pour the soup into a bowl, discarding solids. Let the liquid cool for a few minutes.
Time: PT5M
Cool and store
Transfer the strained broth to a shallow container, let it reach room temperature, then refrigerate. A layer of fat will solidify on top; skim it off before using the broth for noodles or serving.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Gluten-Free, High-Protein, Low-Carb
Allergens: Soy
Ingredient Substitutions
- Instead of Doenjang: Miso paste (use half the amount)
- Instead of Scallion (green part only): Leek greens, chives
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Bay Leaf: Dried thyme (1 tsp)
- Instead of Mirin (Korean cooking wine): Sake with a pinch of sugar, dry sherry
- Instead of Granulated Sugar: Honey (½ tbsp)
- Instead of Pork Foreleg (앞다리살): Pork shoulder, pork belly (reduce cooking time)
Equipment Needed
- Large Pot (3‑4 L)
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Fine Mesh Strainer
- Ladle
Critical Steps — Do Not Skip
- Dissolve doenjang completely before adding other ingredients.
- Add pork only after the broth reaches a rolling boil.
- Simmer pork for 50‑60 minutes until tender.
- Strain the broth and allow it to cool before refrigeration.
- Skim the solidified fat for a cleaner, healthier soup.
Chef Tips from the Video
- For extra depth, toast the bay leaf briefly in a dry pan before adding.
- Add a handful of sliced shiitake mushrooms during the last 10 minutes for an umami boost.
Troubleshooting
The broth tastes bland.
Add a splash more doenjang or a pinch of salt, and let it simmer an additional 5‑10 minutes.
Pork is still tough after 60 minutes.
Continue simmering in small increments of 10 minutes; low, steady heat breaks down collagen.
Too much fat on the surface.
Chill the broth quickly; the fat will solidify and can be easily lifted with a spoon.
Storage
Refrigerator: Store the strained broth in an airtight container for up to 4 days. Skim off any solidified fat before reheating.
Freezer: Freeze in portion‑size bags for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The broth can be prepared a day ahead; refrigerate and skim the fat before reheating.
- Portion the broth into freezer bags for quick noodle‑soup meals.
Frequently Asked Questions
What is the cultural significance and history of Doenjang Pork Foreleg Soup in Korean cuisine?
Doenjang pork foreleg soup (수육 국물) originates from Korean home cooking where leftover broth from boiled pork is repurposed to avoid waste. The addition of doenjang, onions, and scallion greens creates a nutritious, vitamin B1‑rich soup traditionally served during colder months or as a restorative dish.
What are the traditional regional variations of this pork broth within Korean cuisine?
In the southern regions, the broth may include gochujang for heat, while in the northern style, kelp (dashima) is added for extra umami. Some families also add perilla leaves or Korean radish (mu) for subtle sweetness.
How is Doenjang Pork Foreleg Soup traditionally served in Korea?
It is usually served hot in a stone bowl, accompanied by a side of steamed rice and kimchi. The pork pieces are eaten with the broth, and the skimmed fat is sometimes drizzled over noodles for a hearty noodle soup.
What occasions or celebrations is this soup associated with in Korean culture?
The broth is commonly prepared after large gatherings where a whole pork roast (수육) is served, such as Chuseok (Korean Thanksgiving) or family reunions, ensuring no part of the meat goes to waste.
What makes Doenjang Pork Foreleg Soup special in Korean cuisine?
The soup combines the deep, fermented flavor of doenjang with the natural vitamins from pork and aromatics, creating a health‑boosting, comforting dish that exemplifies Korean frugality and respect for ingredients.
What are the most common mistakes to avoid when making Doenjang Pork Foreleg Soup?
Common errors include adding pork before the broth boils (resulting in uneven cooking), under‑simmering the meat (making it tough), and not skimming the fat, which can leave the broth greasy.
Why does this recipe use sugar with mirin instead of just mirin for tenderizing the pork?
Sugar helps break down muscle fibers and adds a subtle sweetness that balances the salty doenjang, while mirin contributes acidity and depth; together they make the pork exceptionally tender.
Can I make Doenjang Pork Foreleg Soup ahead of time and how should I store it?
Yes, the broth can be prepared a day ahead. Cool it quickly, refrigerate in an airtight container for up to 4 days, and skim the solidified fat before reheating. It also freezes well for up to 2 months.
What texture and appearance should I look for when the pork is done?
The pork should be fork‑tender, easily pulling apart, and the broth should be clear amber with a slight sheen from the doenjang. No cloudy residue should remain after straining.
What does the YouTube channel 식감일 specialize in?
The YouTube channel 식감일 focuses on Korean home cooking, emphasizing practical techniques, ingredient science, and ways to maximize flavor while minimizing waste, often featuring traditional dishes with modern twists.
How does the YouTube channel 식감일's approach to Korean cooking differ from other Korean cooking channels?
식감일 combines detailed nutritional explanations (e.g., vitamin B1 benefits) with step‑by‑step visual cues, and frequently highlights how to reuse leftovers, setting it apart from channels that focus solely on recipe presentation.
Last updated: September 6, 2026
