How to Make Korean Pork Neck Bone Soup

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   1. Preparation Blanch napa cabbage leaves in boiling salted water for 2-3 minutes [00:55]. Boil pork neck bones in boiling water for 5 minutes and rinse under cold running water [01:31]. Create a flavor package by wrapping a bay leaf, ginger, green onions, onion, garlic, and black peppercorns in a piece of cheesecloth [02:35]. Toast perilla sesame seeds in a dry pan until fragrant, then grind into a fine powder [04:09].

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   2. Soup Base Cooking Combine pork neck bones, 2 tbsp doenjang, 1/3 cup rice wine, the flavor package, and 10 cups of water in a large pot [03:00]. Bring to a boil, then reduce to medium heat and simmer for 1.5 hours [03:27].

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   3. Sauce and Vegetable Prep Combine 1/3 cup gochugaru, 3 tbsp fish sauce, 2 tbsp doenjang, 2 tbsp chopped garlic, 1/4 cup ground perilla seeds, and 3 tbsp of the simmering soup broth in a small bowl [04:32]. Rip the blanched cabbage into bite-sized pieces and mix with 1/3 of the prepared sauce [05:16].

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   4. Final Cooking Remove the flavor package from the simmering pot [06:29]. Add halved potatoes, the seasoned cabbage, and the remaining sauce into the pot [06:33]. Cover and cook for 20-30 minutes until the potatoes are tender [06:51].

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   5. Serving Top the finished soup with perilla leaves, enoki mushrooms, fresh sliced green onions, chili peppers, and a sprinkle of ground perilla seeds [07:30]. Serve on a portable stove and simmer while eating [07:55].