How to make delicious Korean pig blood soup Korean pig blood soup recipe tutorial

Pig blood, also known as red tofu, is a special ingredient that can replenish blood. It is made by heating the blood of animal pigs and coagulating it into blocks. This ingredient is not only very popular in our country, but also in Korea. Locals like to use pig blood to make soup. So how should Korean pig blood soup be made? How to make it taste best? Today I will write down the recipe of Korean pig blood soup so that everyone can easily understand how to make this soup and how to make it taste best.

How to make Korean pig blood soup How to make Korean pig blood soup delicious

Ingredients for Korean pig blood soup

When making Korean pig blood soup, you need to prepare 250 grams of pig blood, 100 grams of cabbage stalks, 100 grams of bean sprouts, one green and one red pepper, 10 grams of Korean chili sauce, 10 grams of soybean paste, appropriate amount of green onions, garlic and ginger, and finally a small amount of light soy sauce, pepper powder and appropriate amount of sesame oil.

Korean pig blood soup recipe

1. Blanch the prepared cabbage stalks in boiling water, take them out and set aside. Blanch the pig blood in boiling water as well, take them out after two minutes.

2. Add clean water to the pot, then add the soybean paste and chili sauce into the pot, bring to a boil, then add the prepared minced garlic and scallions, and finally add the chopped cabbage stalks.

3. Pick the bean sprouts, wash them, put them into the pot, add light soy sauce, cover the pot and cook for 20 minutes. While cooking, cut the pig blood into small pieces. After the vegetables in the pot are cooked, put the blood clots into the pot and add salt and pepper.

4. After cooking for ten minutes, add the chopped green and red peppers, and then add an appropriate amount of sesame oil for seasoning. After mixing well, serve directly out of the pot. A Korean-style pig blood soup is ready to be eaten.