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korean

Pork Bone Potato Soup

This simmered dish pairs pork neck bones with potato, chunked, napa cabbage, chopped and doenjang. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

61 g Protein
32 g Carbohydrates
29 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 204g pork neck bones 494 kcal
  • 123g potato, chunked 95 kcal
  • 82g napa cabbage, chopped 21 kcal
  • 12g doenjang (fermented soybean paste) 11 kcal
  • 4g gochugaru (Korean chili flakes) 12 kcal
  • 8g garlic, smashed 12 kcal
  • 14g scallion, sliced 5 kcal
  • 545g water 0 kcal

Cooking instructions

  1. pork neck boneswater
    Rinse pork neck bones and place in a pot with water. Bring to a boil for 5 minutes, then drain and rinse bones and pot.
  2. pork neck bonesgarlicwater
    Return bones to the pot with fresh water and garlic. Simmer gently, partially covered, for 60-75 minutes until meat is tender.
  3. potato
    Add potato and continue simmering until potato is soft, about 12-15 minutes.
  4. napa cabbagedoenjang (fermented soybean paste)gochugaru (Korean chili flakes)
    Season broth with doenjang and gochugaru; stir to dissolve. Add napa cabbage and simmer 3-5 minutes.
  5. scallion
    Serve hot with scallion on top; season to taste at the table with extra salt if needed.

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