Ingredients:
• 2½ to 3 pounds of pork neck bones
• 1 ounce ginger, sliced
• 2 tablespoons doenjang (Korean fermented bean paste)
• 3 dried Shiitake mushrooms
• 1 medium onion, sliced
• 1 large dried red chili pepper (or 2 small red chili peppers)
• 1 pound of Napa cabbage, cut off the core and torn into strips
• 2 or 3 medium potatoes, peeled and halved (or quartered if very large)
• 2 ounces soybean sprouts, optional
• 4 green onions, cut into 2 inch pieces
• 1 green onion, chopped for garnish
• 8 perilla leaves, washed
The Spice Paste (Yangnyeom)
• 6 garlic cloves, minced
• 1 tablespoon gochugaru (Korean hot pepper flakes)
• 1 tablespoon gochujang (Korean hot pepper paste)
• 3 tablespoons fish sauce
• ¼ cup deulkkae-garu (perilla seeds powder)
• ½ teaspoon ground black pepper
• ½ cup water
Directions:
• Soak the pork neck bones in cold water for at least 1 hour to draw out the blood, changing the water once or twice.
• Place the bones in a large pot and cover with water. Bring to a rolling boil for 10 minutes. Drain the pot and rinse the bones thoroughly under cold water to remove any gray foam or impurities.
• Return the clean bones to the pot, add ginger, soy bean paste, dried shiitake mushrooms, onion, and dried red pepper.
• Add about 11 cups of water.
• Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours.
• Meanwhile make Spice Paste by mixing garlic, hot pepper flakes, hot pepper paste, fish sauce, perilla seeds powder, ground black pepper, and ¼ cup water in a small bowl.
• After 1.5-2 hours of cooking, open the pot. Take out the 2 shiitake mushrooms and chili pepper.
• Add the cabbage, soy bean sprouts (if using), 3 green onions, and the peeled potatoes to the pot.
• Slice the mushrooms thinly and put them back to the pot.
• Add the spice paste. Add ¼ cup water and cover.
• Continue to simmer for another 50–60 minutes until the potatoes are fork-tender and the meat is very loose on the bone.
• Taste the broth and add a little more fish sauce or salt if needed.
• Stir in the perilla leaves, and green onion.
• Let it simmer for just 2 more minutes until the leaves are wilted.
Tips for Success
- The Broth: If you have time, making the broth a day in advance allows the flavors to meld and makes it easier to skim off any excess fat.
- Serving: Serve this with a bowl of steamed white rice and some kkakdugi (radish kimchi) on the side.
- Wildcard Variation: If you can’t find perilla leaves, try adding a handful of fresh crown daisies (ssukgat) or even baby spinach for a different hit of greens.
- Substitutes: The best substitutes for perilla seed powder (deulkkae-garu) are toasted sesame seeds or hem seeds, which mimic its nutty, earthy flavor and creamy texture in dishes. Ground flaxseed, sunflower seeds, or toasted peanuts are also effective alternatives for providing a similar nutty aroma.
Perilla leaves are often sold as “sesame leaves,” if you can’t get any you can substitutes perilla leaves (Kkaennip) with Japanese shiso leaves; mint combined with basil; or Thai basil.
