Miryang Dwaeji Gukbap

1. Thoroughly wash the Pork leg bones under cold running water. Place the Pork leg bones in a large pot, cover with fresh cold water, and bring to a rolling boil for 10 minutes to parboil. Discard the water and rinse the Pork leg bones again to remove any impurities.

2. Return the rinsed Pork leg bones to the clean pot. Add 4 liters of fresh cold water, Garlic, Ginger, Spring onions (for broth), Onion, and Korean radish. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, skimming off any foam or fat that rises to the surface periodically.

3. After 3 hours, add the Pork belly and Pork shoulder to the simmering broth. Continue to simmer for another 1 hour, or until the pork cuts are tender.