Gamja-tang pasta

Rinse the Pork neck bones thoroughly under cold running water. Place them in a large pot and cover with fresh Water. Bring to a boil, then boil for 10 minutes to remove impurities. Drain the Pork neck bones and rinse them again.

Peel the Potatoes and cut them into large, bite-sized chunks. Roughly chop the Napa cabbage. Mince the Garlic and Ginger. Slice the Green onions into 5cm lengths, reserving some for garnish. Roughly chop the Perilla leaves, reserving some for garnish.

In a mixing bowl, combine the Gochujang, Gochugaru, Doenjang, Perilla seed powder, Soy sauce, minced Garlic, minced Ginger, and Black pepper to create the seasoning paste.