Korean Pulled Pork Soup

The isolation of the global pandemic gives us time. In my case, it gave me time to go through my freezer. I hang my head in shame. I found some pulled pork I likely should have used earlier. It wasn’t too old to use but longer than I would like.

I had always thought the rich texture and flavour of pulled pork would lend itself to Korean flavour profiles. This recipe introduces some Korean flavours to a soup made rich and hardy by the pulled pork.

To those who make great authentic Korean food, I apologize for my shallow efforts to use your traditional tastes.

I sliced a medium onion to get about 500 ml (2 cups) of sliced onion. I heated 15 ml (1 tbsp) of oil in a large pot over medium high heat until the onion was just starting to get some colour. The I added 4 finely chopped garlic cloves and sauteed for 1 minute longer.

I added:

  • 2 litres (8 cups) beef stock
  • 50 ml (1/4 cup) soy sauce
  • 50 ml (1/4 cup) rice vinegar
  • 15 ml (1 tbsp) sesame oil
  • 15 ml (1 tbsp) ground ginger
  • 10 ml (2 tsp) Sriracha (can substitute 7 ml (1 1/2 tsp) Tabasco)
  • 450 grams (1 pound) pulled pork

I brought the soup to a boil and then reduced the heat to simmer for 30 minutes.

I added 250 ml (1 cup) green beans slice in half lengthwise.

I simmered for 20 minutes more.

The Verdict

I love this. I was right. The rich texture and taste of pulled pork goes perfectly with the heat and earthy flavours of Korean food. There is a reminisence of French onion soup but so much more. I will make this again.

The Old Fat Guy

Korean Pulled Pork Soup

Korean Pulled Pork Soup

Ingredients

  • 500 ml (2 cups) sliced onion
  • 15 ml (1 tbsp) oil
  • 4 cloves garlic, finely chopped
  • 2 litres (8 cups) beef stock
  • 50 ml (1/4 cup) soy sauce
  • 50 ml (1/4 cup) rice vinegar
  • 15 ml (1 tbsp) sesame oil
  • 15 ml (1 tbsp) ground ginger
  • 10 ml (2 tsp) Sriracha (could substitute 7 ml (1 ½ tsp) Tabasco
  • 450 grams (1 pound) pulled pork
  • 250 ml (1 cup) green beans, sliced lengthwise

Instructions

  1. Sauté the onion in the oil in a large pot over medium high heat until just starting to colour.
  2. Add the garlic and sauté for 1 minute longer.
  3. Add the beef stock, soy sauce, rice vinegar, sesame oil, ground ginger, Sriracha and pulled pork. Bring to a boil. Reduce heat and simmer for 30 minutes.
  4. Add the green beans and simmer for 20 minutes.
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