Hearty Spicy Pork Bone Stew with Potatoes

Soak the pork neck bones in cold water for at least 30 minutes to remove excess blood, changing the water once or twice. Drain well.

Place the soaked pork bones in a large pot, cover with fresh water, and bring to a boil. Boil for 10-15 minutes, skimming off any foam. Drain and rinse the bones thoroughly under cold water. Clean the pot.

Return the blanched pork bones to the clean pot. Add 2.5 L of fresh water, peeled and quartered potatoes, and 4 cloves of crushed garlic. Bring to a boil, then reduce heat and simmer for 60-90 minutes until the pork is tender.

While the pork simmers, prepare the seasoning paste: In a bowl, combine minced garlic, minced ginger, gochugaru, gochujang, doenjang, soy sauce, and ground perilla seeds. Mix well.

After the pork has simmered, add the seasoning paste to the pot and stir until dissolved. Add the napa cabbage leaves (or perilla leaves) and the remaining green onions (cut into 5 cm lengths).

Continue to simmer for another 15-20 minutes, allowing the flavors to meld and the vegetables to soften. Taste and adjust seasoning if needed (add more soy sauce or gochugaru for saltiness/spiciness).

Serve hot in individual bowls, garnished with fresh green onions or perilla leaves. Enjoy with steamed rice.