I made pork soup.

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I made pork soup.

Okdong-style pork soup that has been popular since some time?

I made it once too.

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I used pork hind leg meat.

I also added peppercorns, bay leaves, radishes, green onions, and whole garlic.

It started to boil for 10 minutes, then turned off the heat, covered the pot, and left it for 1 hour.

I used a low-temperature cooking method. Even though it was sliced thinly, it was quite soft.

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I fried egg whites and yolks for garnish.

I also made a seasoning sauce to dip the meat in.

(Soy sauce, red pepper powder, sugar, salt, vinegar, minced garlic, green onion, water)

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Because of the pig's unique smell

I think there may be some differences of opinion.

(Even if you can catch the smell, there is a limit)

I enjoyed it.

Is it because it was cooked in gentle heat?

Even though it is from the hind leg, it is soft.

The fat is mixed in just the right amount, so the meat itself is quite edible.

I ate the soup

The first drink has a soft, umami flavor.

It has a strange addictive quality that makes you keep eating it.

Just as pork rib soup is just as delicious as beef rib soup

I think pork gomtang is just as delicious as beef gomtang.

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