Ppyeodagwi Haejang-guk

Rinse the Pork backbone thoroughly under cold Water. Place the Pork backbone in a large pot and add enough Water to cover. Bring to a rolling boil and blanch for 10 minutes to remove impurities. Drain the Pork backbone and rinse each piece again under cold running Water. Clean the pot.

Return the rinsed Pork backbone to the clean pot. Add 3000g of fresh Water. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes. Skim off any foam that rises to the surface.

While the pork is simmering, rehydrate the Dried napa cabbage by soaking it in warm Water for at least 30 minutes, or until tender. Squeeze out excess Water from the Dried napa cabbage and cut it into 5cm lengths. In a bowl, combine the rehydrated Dried napa cabbage with 15g of Doenjang, 10g of Gochugaru, 10g of Garlic, and 5g of Ginger. Mix well by hand.