수육 맛있게 삶고 남은 국물까지 맛있게 먹는 방법

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

1. 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

2. Make the base broth

   In a large pot, combine 1 L water and 2 tbsp doenjang. Stir until fully dissolved.

   Time: PT2M

3. 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

4. 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

5. Add pork foreleg

   Once boiling, add the pork foreleg chunks. Reduce heat to a gentle simmer.

   Time: PT1M

   Temperature: Medium heat

6. Simmer the pork

   Cover partially and simmer for 50‑60 minutes, or until the pork is fork‑tender.

   Time: PT55M

   Temperature: Low‑medium simmer

7. 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

8. 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