Korean-style Spicy Pork Bone Soup


3 to 4 lb meaty pork neck bone
5 thin slices fresh ginger
1 tbsp minced ginger
12 cups water
1 yellow onion, halved, sliced
2 tbsp Korean soybean paste
1 tbsp Korean red pepper paste (gochujang)
10 small, thin dried red chilies
2 tbsp Korean coarse red pepper powder
8 cloves garlic, minced
3 tbsp green perilla seeds plus more for garnish
4 large white potatoes, peeled, quartered
1/4 suey choy, cut into bite-sized pieces
12 fresh perilla leaves, sliced in thick strips
4 green onions, trimmed, thinly sliced


  1. Bring a large pot of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork.
  2. Add 12 cups water to the pot. Add pork, onion, soybean paste, hot pepper paste and chilies. Bring to a boil over high heat. Reduce heat to medium, Cover and cook for 1 hour (add water if necessary).
  3. Mix red pepper powder, garlic, minced ginger and perilla seeds into the soup. Bring to a boil again. Reduce heat to low, cover and cook for 1 hour. Add potatoes and suey choy. Cover and cook for 30 more minutes or until potatoes are tender but not mushy.
  4. Stir in perilla leaves. Add salt to taste.
  5. To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions of broth. Sprinkle with green onions and perilla seeds before serving.

Makes 4 servings.

Source: Hong Kong magazine