Bamboo Fungus and Pork Liver Cake Soup

Name: Bamboo Fungus and Pork Liver Cake Soup
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 30 g Dried bamboo fungus (soak in warm water for 30 minutes, wash off sand, remove roots and impurities, cut into 3 cm sections, blanch in boiling water); 300 g Fresh pork liver (wash, remove membranes, pound into very fine paste with the back of a knife); 2 kg Chicken broth (use 250 ml cold chicken broth to mix with the liver paste; remainder for the soup base); 3 Eggs (break, remove yolks, keep whites); 5 g Salt; 15 g Cooking wine; 2 g MSG; 5 g Pepper powder; 1 g Chili oil; 10 g Sesame seeds (roasted)

A traditional Korean steamed soup: pork liver is ground into a fine paste, set with egg white into a silky liver cake, and served with bamboo fungus (zhū sūn) in a clear chicken broth. Light, clean, and refreshing.

1h 0m

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Ingredients

Dried bamboo fungus (soak in warm water for 30 minutes, wash off sand, remove roots and impurities, cut into 3 cm sections, blanch in boiling water) 30 g

Fresh pork liver (wash, remove membranes, pound into very fine paste with the back of a knife) 300 g

Chicken broth (use 250 ml cold chicken broth to mix with the liver paste; remainder for the soup base) 2 kg

Eggs (break, remove yolks, keep whites) 3

Salt 5 g

Cooking wine 15 g

MSG 2 g

Pepper powder 5 g

Chili oil 1 g

Sesame seeds (roasted) 10 g

Instructions

Make the Liver Paste

Take the fresh pork liver, wash it, remove the membranes, place on a cutting board, and pound into a very fine paste with the back of a knife. Transfer to a bowl, add 250 ml of cold chicken broth, and mix evenly. Then pour the liver paste onto a clean piece of fine cheesecloth, strain out the residue, and set aside.

Steam the Liver Cake

Take 3 eggs, break them, remove the yolks, and reserve only the whites. Add the whites to the paste bowl, season with salt, MSG, cooking wine, and pepper powder, and mix evenly. Cover the bowl tightly with a round plate and steam over boiling water for about 15 minutes. When steaming the liver cake, keep the heat moderate and do not oversteam—remove it as soon as it is just set. Steaming too long will produce honeycomb holes and make the cake tough.

Prepare the Bamboo Fungus

Soak the dried bamboo fungus in warm water for 30 minutes, wash off the sand, trim away the roots and impurities, rinse again, drain well, cut into 3 cm long sections, blanch in boiling water, and set aside.

Plate the Dish

Once the liver cake is steamed, leave it in the bowl and cut it into serving-sized blocks. Squeeze the water from the prepared bamboo fungus and arrange it on top of the liver cake.

Finish the Soup

In a clean soup pot, add the remaining chicken broth and bring it to a boil. Add a pinch of salt, MSG, pepper powder, and sesame seeds, and bring back to a gentle simmer over low heat. Carefully pour the hot broth along the edge of the bowl so it surrounds the liver cake without breaking it apart, keeping its shape intact. Drizzle with chili oil, transfer the bowl to a soup tureen, and serve immediately.