Boil 1500g of pork neck bones in water for 10 minutes, then drain and rinse the bones thoroughly to remove impurities.
Whisk 60g doenjang, 40g gochugaru, 20g gochujang, 30g soup soy sauce, 80g minced garlic, 20g ginger, and 10g sesame oil into a paste.
Massage the prepared sauce into the blanched pork bones and 400g of Napa cabbage by hand to ensure deep flavor penetration.
Sesli anlatım, porsiyon ayarı ve daha fazlası
