Servings: 4~6 people
Prep time: 2 hours (minimum 1 hour soak time)
Cooking time: 3 hours
- 4 lbs pork neck bone (or pork spine if available)
- 1 cup bean sprouts
- 15~20 ggaetnip (perilla leaves), cut into strips
- 8 Chinese cabbage leaves (baechunip)
- 8 medium sized potatoes, halved
- 1/2 large leek or green onions (optional)
- 10 cups of water
- 5, 6 tbsp gochugaru (red pepper flakes)
- 10 cloves garlic, minced
- 5 tbsp perilla seeds powder (deulkkae garu)
- 3 tbsp soy sauce
- 2 tbsp saewujeot (salted shrimp)
- 2 tbsp dwenjang (soy bean paste)
- 3 tbsp cooking wine
- 1 tbsp ground sesame seeds
- salt and black pepper (to taste)
1) Soak the bones in cold water for an hour or two to get rid of the residual blood, then drain under cold water.
2) Put the pork bones into a large pot and add enough water to cover. Simmer on medium heat with a mix of garlic, onion, ginger, green onions, black pepper to get rid of the pork smell, cook about 2 hours. If the water should reduce from simmering, add more accordingly. Discard any particles of oil and fat that float to the top.
3) Drain and rinse the cooked pork bones, discarding the vegetables and removing any excess fatty debris.
4) Prepare the sauce ingredients in a mixing bowl, set aside until ready for use.
5) Add 10~12 cups of fresh water and bring to a boil. Add the sauce and whole potatoes (halved if large) with the pork. Cook on medium heat for 25~30 minutes.
6) When potatoes are soft , include the chopped vegetables to the mix and boil for another 15~20 minutes.
7) Sample the broth and adjust the seasoning with salt and pepper. Adding extra deulkkae garu (perilla seed powder) and gochugaru (red pepper flakes) is also okay. Let the stew simmer for another 10~15 minutes.
8) Serve with warm rice and plenty of banchan (side dishes).
*If you want to shave off prep and cooking time, you can skip the soaking of the pork bones and just boil them with the vegetables.