AI-generated imageJeju Momguk: Pork and Gulfweed Soup (4 Servings)
Jeju momguk is a regional soup of pork broth, edible gulfweed and buckwheat thickening. This home version substitutes boneless pork shoulder for the traditional bone broth.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse the prepared gulfweed thoroughly in cold water and cut into 3 cm pieces. Desalt salted products as directed on their packaging.
- 02
Add pork, 1.7 L water, onion, the white scallion section and ginger to a large pot. Bring to a boil, skim and simmer gently for about 60 minutes until the pork is fully cooked.
- 03
Remove and shred the cooked pork. Strain out the aromatics. If the broth has reduced excessively, add hot water to bring it to about 1.2 L.
- 04
Return pork and gulfweed to the broth with soup soy sauce and garlic; simmer 15–20 minutes.
- 05
Mix the buckwheat flour with 100 ml cold water until smooth, then slowly add while stirring. Simmer another 4–5 minutes to cook the flour and lightly thicken the soup.
- 06
Season starting with 1/2 tsp salt and serve hot. Refrigerate leftovers within two hours and reheat to 74°C (165°F).
Helpful source links
Before you cook
Use only edible gulfweed and properly desalt salted products. Separate raw pork utensils and cook pork fully. Check buckwheat, soy and possible wheat allergies. Refrigerate leftovers within two hours; reheat to 74°C.
Allergens: 메밀, 대두(국간장), 국간장 제품에 따라 밀
Image & source credits
AI-generated image.
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