Gamja Tang Kalguksu

Rinse the Pork neck bones thoroughly under cold running water. Place the Pork neck bones in a large pot and cover with cold Water. Bring to a boil, then boil for 10-15 minutes to remove impurities. Drain the Water and rinse the Pork neck bones again, scrubbing off any remaining scum or blood clots.

Return the cleaned Pork neck bones to the large pot. Add 4000g of fresh Water, 20g of Ginger, 50g of Garlic (whole cloves), and 5g of Black peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the Pork neck bones are tender and the meat easily separates from the bone. Skim off any foam that rises to the surface.

While the Pork neck bones are simmering, prepare the vegetables. Peel the Potatoes and cut them into large chunks. Chop the Napa cabbage into bite-sized pieces. Slice the Green onions into 5cm lengths. Rehydrate the Dried shiitake mushrooms in warm Water for 20 minutes, then slice them if large.