Soup & Stew

Pork Bone Broth with Mugwort Joraengi Rice Cakes

Name: Pork Bone Broth with Mugwort Joraengi Rice Cakes
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Pork bone ribs; 20 g Mugwort (ssuk); 200 g Glutinous rice flour; 20 g Carrot; 50 g Potato; 20 g Mung bean sprouts; 1 Cheongyang chili pepper; 1 Red chili pepper; 0.2 g Salt; as needed Hot water

설렁탕쑥떡볶이

A milky pork bone broth with homemade twisted mugwort rice cakes, carrot, potato, bean sprouts and chilies. Making stock from bones adds calcium and a rich, nutty flavor even with little salt.

📝 Step-by-Step Instructions

Soak the pork bones in cold water to remove the blood.

Pork Bone Broth with Mugwort Joraengi Rice Cakes — step 1

Simmer the bones in a pot to make a broth.

Pork Bone Broth with Mugwort Joraengi Rice Cakes — step 2

Blanch the mugwort, cut the carrot and potato into bite-sized pieces, and slice the chilies diagonally.

Pork Bone Broth with Mugwort Joraengi Rice Cakes — step 3

Finely chop the blanched mugwort.

Pork Bone Broth with Mugwort Joraengi Rice Cakes — step 4

Mix the mugwort into the glutinous rice flour, knead with hot water and seal in a bag to rest.

Pork Bone Broth with Mugwort Joraengi Rice Cakes — step 5

Pinch off small pieces of dough and twist them in the middle to make joraengi rice cakes. Simmer them in the broth with the vegetables and season with salt.

Pork Bone Broth with Mugwort Joraengi Rice Cakes — step 6

📊 Nutrition Facts (per serving)

350Calories (kcal)

48 gCarbs

16.8 gProtein

10.1 gFat

296.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.