Tested Recipe with Slight Adjustment Adapted from http://www.maangchi.com
1kg pork neck bones (chopped into pieces)
30g young ginger (sliced)
2 tbsp doenjang (Korean fermented bean paste)
2 dried shiitake mushrooms
1 medium onion (sliced)
2 dried chillies
460g Chinese cabbage (cut off the core)
3 potatoes (320g) (peeled)
300g soybean sprouts (washed and drained)
4 stalk spring onion (washed and cut into 2-inch long)
8 perilla leaves (sliced)
6 cloves garlic (chopped)
3 tbsp gochugaru (Korean hot pepper flakes)
1 tbsp gochujang (Korean hot pepper paste)
3 tbsp fish sauce
¼ cup deulkkae garu (perilla seeds powder)
½ tsp ground black pepper
½ cup water (divided)
1 stalk spring onion (sliced diagonally)
1 perilla leave (sliced)
- Prepare the pork bones and broth:
- Rinse the pork bones a couple of times and soak in cold water for 30 minutes.
- Bring a large pot of water to a boil. Blanch the Chinese cabbage for 1 minute and then take it out with tongs.
- Keep the hot water boiling, we’ll use it later for blanching pork bones.
- Rinse the Chinese cabbage in cold water and strain. Tear the leaves in lengthwise once or twice to make it long bite sized pieces.
- Put the bones into the boiling water and simmer for 7 minutes over medium high heat. The water will turn dark and some foam will come to the surface.
- Strain the bones and wash each one in cold running water to remove any extra fat, dark foamy stuff, and bone fragments. Put the cleaned bones into a large pot.
- Add ginger, soy bean paste, dried shiitake mushrooms, onion, dried chillies and 11 cups of water. Cover and cook for 90 minutes over medium high heat.
- Meanwhile, prepare the seasoning paste:
- Combine chopped garlic, hot pepper flakes, hot pepper paste, fish sauce, perilla seeds powder, ground black pepper, and ¼ cup of water in a bowl.
- Mix well until creamy.
- 90 minutes later, open the pot. Take out the shiitake mushrooms and put them on your cutting board. Add the Chinese cabbage, soybean sprouts, spring onions and peeled potatoes.
- Slice the mushroom thinly and put them back to the pot. Add the seasoning paste. Add ¼ cup of water and cover.
- Cook for 30 minutes over medium high heat until the potatoes are fully cooked.
- Add the perilla leaves and stir to combine.
- Dish out, garnish with spring onion and perilla leaves. Serve.