Slow Roasted Pork Soup with Kimchi (aka What to Do with Bo Ssam Leftovers Soup)

BoSsam Soup

A healthy dinner for four from leftovers in 6 minutes flat.

After making that 10lb Bo Ssam dish, you may be left with a little bit of meat and a tiny bit of accompanying sides and no clue with how to use them to feed more than ½ a person. This is exactly the predicament I was in 3 years ago after our 20lb Christmas Bo Ssam Feast. A quick soup was a simple solution to using the stray bits and pieces. It comes together in approximately 6 minutes and reheats quite well. The soup can be easily stretched to feed more people by adding more stock or a few more ingredients here and there. If you don’t have one of the leftovers listed, just leave it out. I honestly think the soup would still be lovely.

Note: I always make the noodles in a separate pot because 1) they are easier to distribute amongst bowls and 2) if you have leftovers, the noodles will soak in all of the broth and turn your soup into a wet sponge.

bossam soup close up

This soup is packed with flavor.

WHAT TO DO with BO SSAM LEFTOVERS SOUP

serves 4

INGREDIENTS

  • 2 containers of 3-day reduction chicken bone broth and 4 cups water OR 6 cups chicken broth
  • sea salt to taste (I used 2 tsps as my broth was not salted)
  • 4 oz maitake frondosa mushrooms (or similar delicate woody mushroom)
  • 6 pieces of lettuce torn into strips by hand
  • ¼ cup scallions, white and green parts thinly sliced
  • 2 tbsp ssam-like sauce
  • 2 tbsp ginger scallion sauce
  • ½ cup kimchi
  • 1 ½  handfuls of shredded pork from Bo Ssam leftovers (or any slow cooked pieces of meat that are either seasoned in a similar fashion or unseasoned)
  • 2 Tbsps of Bo Ssam pan drippings (fat layer discarded)

——–

  • 2 packages ramen noodles, flavor packages discarded
  • pot of water in which to cook the ramen noodles

DIRECTIONS

Add the 2 containers of 3-day reduction chicken broth and 4 cups of water (or 6 cups of chicken broth) to a large pot and put on high heat. Put a medium sized covered pot filled ¾ of the way with water on high to boil.

As the stock heats up, add everything but the ramen (mushrooms, lettuce, scallions, sauces, kimchi, pork, drippings), stirring as you go. Taste and add salt as necessary. Lower the heat to medium-low when the soup starts to boil.

When the water boils, add the ramen noodles and cook for 3 minutes. Drain the water from the pot.

Add a quarter of the noodles to each bowl. Fill the bowls with soup. Serve hot and enjoy!

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