Korean cuisine: Pork Bone Soup (Korean-Style Dwaeji Gomtang)

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  Pork Bone Soup (Korean-Style Dwaeji Gomtang) Ingredients: 1 kg pork bones (neck bones or ribs) 300g pork meat (shoulder or belly, optional) 1 onion, halved 5 cloves garlic 1 green onion (whole) 1 small piece ginger (about 5cm) 1 tsp whole black pepper 2 liters water (adjust as needed) 1 tbsp salt (or to taste) 1/2 tsp ground black pepper Chopped green onions (for garnish) Cooked rice or noodles (optional, for serving) Instructions: Blanch the Pork Bones Place the pork bones in a large pot and cover with cold water. Bring to a boil and cook for 5-10 minutes to remove impurities. Drain the water and rinse the bones under cold running water. Make the Broth In a clean pot, add the blanched pork bones, onion, garlic, green onion, ginger, and whole black pepper. Pour in 2 liters of water and bring to a boil. Reduce the heat to low and simmer for 3-4 hours (longer for a richer broth). If using pork meat, add it during the last hour of cooking. Strain...

Korean cuisine: Kongguksu (Cold Soybean Noodle Soup) Recipe



Here's a recipe for Kongguksu (Cold Soybean Noodle Soup), tailored for an international audience:

Kongguksu (Cold Soybean Noodle Soup) Recipe

Kongguksu is a refreshing and nutritious Korean noodle dish with a creamy soybean broth. It's a popular summer meal.

Ingredients (Serves 2):

Instructions:

  1. Soak and Cook the Soybeans:
    • Rinse the soybeans and soak them in water for at least 5 hours, or overnight.
    • Drain the soybeans and place them in a pot with fresh water, enough to cover them.
    • Boil the soybeans until they are tender.
    • Rinse the cooked soybeans with cold water and peel off the skins.
  2. Make the Soybean Broth:
    • In a blender, combine the cooked soybeans, water, peanuts or pine nuts (if using), and salt.
    • Blend until smooth and creamy.
    • For a smoother broth, strain it through a fine-mesh sieve.
    • Chill the soybean broth in the refrigerator.
  3. Cook the Noodles:
    • Bring a pot of water to a boil.
    • Add the noodles and cook until tender.
    • Rinse the cooked noodles under cold running water several times to remove the starch.
    • Drain the noodles and place them in bowls.
  4. Prepare the Toppings:
    • Julienne the cucumber and slice the tomato (if using).
    • Halve the hard-boiled egg (if using).
  5. Assemble the Kongguksu:
    • Pour the chilled soybean broth over the noodles in each bowl.
    • Arrange the cucumber, tomato, and hard-boiled egg on top.
    • Sprinkle with black sesame seeds (if using).
    • Add salt to taste.

Tips:

  • Soak the soybeans thoroughly for easier cooking.
  • Adding nuts to the soybean broth enhances the flavor.
  • Rinse the noodles well to maintain a chewy texture.
  • Kimchi is a very popular side dish to eat with kongguksu.