Busan Dwaeji Gukbap

Rinse the Pork neck bones thoroughly under cold running water. Place the Pork neck bones in a large pot, cover with fresh Water, and bring to a rolling boil for 10 minutes to blanch and remove impurities. Drain the water and rinse the Pork neck bones again.

Return the blanched Pork neck bones to the clean pot. Add 4000g of fresh Water. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.

After 2 hours, add the Pork shoulder, Garlic cloves, sliced Ginger, white parts of the Green onions, quartered Onion, and Doenjang to the pot. Continue to simmer for another 1 hour, or until the Pork shoulder is tender.