Simmer pork neck bones, daikon radish, and 20g garlic in 3 liters of water for 2 hours to make broth.
Strain the broth, discarding solids, and return to the pot. Skim any impurities.
Add pork belly, pork intestines, pork liver, pork stomach, 30g garlic, ginger, onion, doenjang, and gochugaru to the broth.
Sesli anlatım, porsiyon ayarı ve daha fazlası
