This Korean-Style Pork Bone Broth is packed with nutrients for real health benefits and will elevate whatever you cook next. Sip it on its own, add a dash to any recipe that could use a little oomph, or make the best bowl of instant ramen you've ever had.
Made in the traditional Korean style, collagen and marrow from high-quality bones emulsify into the broth for a depth and natural umami you won't find in other broths.
Serve piping hot and salt to taste (1/4 tsp per 8oz serving is a good start). Add fresh-ground pepper and aromatics like sliced scallions, minced garlic, or grated ginger.
- Use in place of water for making instant ramen.
- Add a few spoonfuls to cook rice or noodles.
- Use it in any recipe that calls for water to boost nutrition and flavor!
New York, NY
At Reclamation Foods, we are reclaiming our cultural wisdom around food - that means restoring healthy soils and maximizing every animal harvest to nourish our community. Our mission is to build a climate-positive food system that promotes regenerative agriculture, regional farming and processing, and whole-animal nutrition to bring you real, wholesome foods rooted in culture.
"In the fall of 2019, I left a career in tech to apprentice on a regenerative livestock farm that, uniquely, had its own processing facilities right on the farm. As a result, they were able to make use of the whole animal. Hides were sent to a tannery to make leather; snouts, ears, hooves, and tails were dehydrated to make pet chews; bones were cooked down into broth; and fats were rendered into lard and tallow, some of which was further crafted into candles, soaps, and moisturizers.
When I returned to New York in 2021, I spoke to 30+ farmers and learned that most of them had a hard time selling bones, fats, and even organ meats. Without the processing capabilities to turn them into more easily sellable product, some farmers stopped taking these parts back from the abattoir altogether. That meant they weren't making money on a huge portion of the harvest. That also meant some of the most nutrient-dense parts of the animal were being turned into livestock feed or pet food at best and compost or biofuels at worst. While most of the Western world is overfed and undernourished and climate change is at crisis levels, I couldn't believe that so much of the animal wasn't going towards human nutrition.
So I decided to start buying those parts from local farmers and, taking inspiration from my Korean heritage, turn them into nourishing foods and drinks.
Today, our award-winning Korean bone broth, a 2024 Good Food Award Winner and a 2024 Shelfie Awards Finalist, is part of a range of pantry staples. Our flagship collection includes two Korean broths (beef and pork) and, soon, two heirloom cooking fats (tallow and lard) to help home cooks reclaim the kitchen and their health."