Sundae-guk

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

Return the cleaned Pork neck bones to the pot. Add 2000 grams of fresh water, 50 grams of Garlic (whole cloves), 30 grams of Ginger (sliced), 100 grams of Green onions (large pieces), and 200 grams of Daikon radish (large chunks). Bring to a boil, then reduce heat and simmer for 3-4 hours, skimming off any foam, until a rich white broth forms.

While the broth simmers, prepare the pork offal. Clean the Pork belly, Pork stomach, Pork liver, and Pork intestines thoroughly. Boil each part separately in water for 20-30 minutes until tender. Drain and cool.