Korean Soup

Korean soup is for anyone who loves things spicy and bold. This pork-and-noodle soup with cucumber or radish is no exception. It comes together in a few stages, but the result is worth it! You can use boneless beef instead of pork.

Pearl

Recipe author

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Composition / ingredients

Servings:

Pork (boneless)

400

Noodles (wheat or egg)

350

Water

1.5

Eggs

Cucumbers

Sprouted soy (pickled or fresh)

Sesame

Garlic

Soy sauce

100

Sugar

Salt

Carrots (for broth)

Onion (for broth)

Green onion

Limes

0.5

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 29 % 4 g

Carbohydrates 43 % 6 g

69 kcal

GI: 60 / 40 / 0

Cooking method

Step 1:

The ingredients we'll need for the soup. Lean meat is best — pork neck (collar) works well. You can easily use radish instead of cucumber, and swap the bean sprouts for napa cabbage.
Step 2:

Cut the meat into slices at least 1/2 inch (1 cm) wide. Put them in a pot and cover with 1.5 quarts (1.5 liters) of water. Add a whole onion and carrot (for a richer, fuller broth). Set over the heat, keep skimming the foam, and cook for about 30 minutes.
Step 3:

Lift the meat out of the pot with a slotted spoon and let the broth stand so it clears and the sediment settles. Carefully pour the clear broth into a separate container. Salt it lightly.
Step 4:

Add the sesame seeds to a dry, hot skillet. Toast them over high heat, stirring, until they turn slightly golden and start to crackle.
Step 5:

Next, add the pressed garlic, salt (about 1/2 teaspoon), and sugar to the skillet. Then pour in the soy sauce and mix well. For an even more piquant meat and sauce, add a pinch of ground ginger if you like.
Step 6:

Add the boiled pork pieces to the sauce.
Step 7:

Lay a plate smaller than the skillet on top so it acts as a weight, cover with a lid, and set over slightly-below-medium heat. Braise for about 40 minutes.
Step 8:

Meanwhile, boil the eggs and prep the rest of the ingredients. Thinly slice the cucumber (or radish), chop the green onion, and thinly slice the lime into rounds.
Step 9:

Also cook the noodles. Wheat, egg, or rice noodles all work for this soup. Cook them per the package directions. At the same time, set the broth to reheat. Drain the noodles in a colander and rinse them under running water. Peel the eggs and cut them in half.
Step 10:

Now for the best part — assembling the soup. Adjust the amount of each ingredient to taste. Lay noodles in the bottom of a deep bowl, then top with pieces of the savory meat, bean sprouts, fresh cucumber, green onion, and egg. Gently pour in the hot broth. Squeeze over some lime or lemon juice and sprinkle with ground chili. If you have sauce left from braising the meat, add some of that too, to taste. Serve right away.