Ingredients

Pork bones and broth

2          lbs (900 g) pork neck bones or spine bones

10        cups (2.5 l) water

1          small onion, quartered

5          garlic cloves

1-inch piece ginger, sliced

1          green onion, optional

Seasoning

3          tbsp (45 mL) Korean red

            chilli paste

2          tbsp (30 mL) Korean chilli flakes

1          tbsp (15 mL) soybean paste (doenjang)

1          tbsp (15 mL) soy sauce

1          tbsp (15 mL) minced garlic

1          tbsp (15 mL) Korean perilla seed powder

            (deulkkae garu), optional  but authentic

1          tsp (5 mL) sugar

1          tbsp (15 mL) sesame oil

            Black pepper, to taste

Vegetables

2          medium potatoes, peeled and cut into large chunks

½         small napa cabbage, chopped (or 2 cups greens such as mustard greens or kale)

1          green onion, chopped, for garnish

1          red chilli, optional, sliced for garnish

Preparation

  1. Soak the pork bones in cold water for 1–2 hours, changing the water once or twice, to remove blood.
  2. In a large pot, bring water to a boil and blanch the bones for 5 minutes. Drain, rinse the bones under cold water, and clean off any scum.
  3. In a clean pot, add the blanched bones, 10 cups of water, onion, garlic, ginger, and green onion. Bring to a boil, then reduce the heat and simmer 1 hour, skimming off foam.
  4. Strain out and discard the solids, keeping the broth and bones. Stir together all seasoning paste ingredients in a bowl.
  5. Add the paste to the broth and bones, stirring to dissolve. Add potatoes, cover, and simmer 20 minutes until tender. Add cabbage (or greens) and cook for another 10–15 minutes, until soft and flavourful.
  6. Taste and adjust seasoning (a little salt or soy sauce if needed). Sprinkle with chopped green onions and, if you have it, extra perilla seed powder.
  7. Serve bubbling hot with steamed rice and kimchi on the side.