Jeolla-do Ppyeodagwi Haejangguk

Rinse the Pork neck bones thoroughly under cold water. Soak the Pork neck bones in cold water for at least 2 hours, changing the water every 30 minutes, to remove any impurities and blood.

Place the soaked Pork neck bones in a large pot and add enough fresh water to cover them. Bring to a rolling boil for 10 minutes, then drain the water and rinse the Pork neck bones again to remove any scum. This parboiling step is crucial for a clean broth.

Return the rinsed Pork neck bones to the clean pot. Add approximately 3000g of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the meat is tender and easily separates from the bone. Skim off any foam that rises to the surface during simmering.