Sundae Gukbap

Rinse 1000g of 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 remove impurities. Drain the water and rinse the pork neck bones again.

Return the rinsed pork neck bones to the pot, add 3000g of fresh water, 20g of whole garlic cloves, and 10g of sliced ginger. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the broth is rich and milky. Skim off any foam or fat that rises to the surface.

While the broth simmers, prepare the pork belly and pork intestines. Boil 200g of pork belly and 150g of pork intestines in a separate pot of water for 30-40 minutes until tender. Drain and let cool slightly. Slice the cooked pork belly and pork intestines into thin, bite-sized pieces.