Jeju-Style Pork and Cooked Fernbrake Soup (4)

Rinse fully cooked food-grade fernbrake, trim tough ends and cut into 4–5 cm pieces. Do not use raw or undercooked bracken.

Place pork, 2.4 L water, onion, green onion and whole garlic in a pot. Bring to a boil, skim, then simmer until pork shreds easily.

Remove the pork, cool enough to handle and shred finely. Remove stock vegetables and return pork and cooked fernbrake to the broth.

Season with 2 tbsp soup soy sauce, 1 tbsp fish sauce and 1 tbsp minced garlic; simmer until fernbrake becomes tender.

Mix 2 tbsp buckwheat flour with 100 mL cold water; stir slowly into the simmering soup to thicken. Check buckwheat allergy.

Continue simmering until the flour is fully cooked; adjust thickness with broth. Verify pork is thoroughly cooked before serving hot.