Ingredients

The following ingredients have 4 Servings
  • 3 lbs pork neck bones
  • 2- inch knot of ginger (peeled)
  • 1 medium onion (peeled and thinly sliced)
  • 4 cloves garlic (peeled and crushed)
  • About 6-8 napa cabbage leaves (roughly chopped)
  • 2 large potatoes (peeled and quartered)
  • 8 oz of enoki mushrooms or other type of mushrooms of your choice (trim off woody ends)
  • Salt and freshly ground black pepper to taste
  • 1 large bunch of tang oh / Garland Chrysanthemum / Crown Daisy Leaves (trim off large stems and roughly torn to large pieces)
  • 2 cups of mung bean sprouts (blanch in hot water for 3 minutes)
  • 10 perilla leaves (cut into thin long strips, may be substituted with mint leaves if you must)
  • 2 stalks spring onions (finely chopped)
  • 2 Tbsp of Korean soybean paste
  • 1 tsp of gochujang
  • 1 Tbsp of Korean chili powder
  • 2 Tbsp of fish sauce
  • 1 Tbsp of rice cooking wine

Instruction

  • Place all the ingredients for sauce in a medium bowl and stir to mix then set aside. Place the pork neck bones in a large pot. Cover with water and add in onion and garlic and bring to a boil and then lower the heat to simmer and cook for about 30 minutes. Carefully discard all the water, onion, and garlic and rinse the pork neck bones with water. Clean the pot if you can and place the pork neck bones back into the pot and cover with water until 1-inch above the pork bones. Add in the the sauce ingredients. Bring to a boil and then lower to simmer and cook for the next 1 1/2 hours or until the meat on the pork neck bones are tender
  • Twenty minutes before the end of cooking time. Add in the mushrooms, chopped napa cabbage and potatoes. Have a taste and season with more salt to your liking. Turn off the heat. Place some tang oh on serving bowl and then laddle the hot soup along with the pork neck bones, potatoes, and mushroom over. Garnish with some bean sprouts, perilla leaves, and spring onion. Serve immediately