The origin of this recipe can be traced to Korea’s Three Kingdoms era (57 BCE–668 CE), when farmers raised hogs in staggering numbers. This is partly because cows were much more valuable to have around, as they were useful for both milking and plowing. So pork became the meat of choice in that particular time and place.
Pork is still a popular Korean food item today. Koreans are known to eat every part of the pig, including the head, which helps explain the neck bone in this recipe.
Recipe Servings: 3
+ 1 hour resting
Ingredients
For the Main Dish:
- 3 lb meaty pork neck bones
- 7 cups water, plus more for soaking and boiling
- 1–1½ lb potatoes, peeled and cut into chunks
- ⅛ tsp salt
- 6 large green cabbage leaves, rinsed
- 4 oz mung bean sprouts
- 1 tsp ground sesame seeds
- Steamed rice, for serving
For the Broth:
- 1 onion, peeled and cut in half
- 1 oz green onion, whites only, chopped
- 5 cloves garlic, peeled
- 1 piece ginger root, peeled and thinly sliced
- 1 tsp freshly ground black pepper
For the Seasoning:
- 3 Tbsp gochugaru (korean chili flakes)
- 2 Tbsp doenjang (korean soybean paste)
- 2 Tbsp rice wine
- 1½ Tbsp minced garlic
- 1 Tbsp gochujang (korean chili paste)
- 1 Tbsp korean fish sauce
- 1 Tbsp water
- 1 tsp minced ginger
- Dash freshly ground black pepper
Directions
- Soak pork neck bones in cold water for about 1 hour, changing the water every 15 minutes if possible.
- Remove bones from water, place into a large cooking pot, and add just enough fresh water to cover the bones.
- Turn heat to medium high, put lid on pan, and boil the bones for about 10 minutes.
- Drain water away and rinse the bones under cold running tap water.
- Place the bones in a large, clean pot and add 7 cups of water to it.
- Add all the broth ingredients. Cover and simmer on medium-low heat for about 90 minutes.
- Place potatoes in a separate pan, along with just enough water to cover them. Boil on medium-high heat until nearly cooked.
- Drain water from potatoes and set them aside.
- Mix together all the seasoning ingredients in a small bowl.
- Add about ⅛ tsp salt to some water in a separate pot and bring to a rolling boil.
- Use a pair of tongs to dip the cabbage leaves in the boiling water; parboil for 1–2 minutes.
- Remove the cabbage leaves, let cool, and tear each leaf lengthwise into two pieces.
- Remove broth from heat and allow to cool slightly. Catch the broth in a large bowl as you pour it through a strainer, trapping the broth vegetables in the sieve. Keep the pork bones but discard the broth vegetables.
- Transfer broth to a clean pot, put the pork bones back in, along with the potatoes, cabbage leaves, and seasoning mixture. Cook on medium high until potatoes are fully cooked, about 10–15 minutes.
- Reduce heat to medium, add the mung bean sprouts and ground sesame seeds. Then continue cooking for another 1 or 2 minutes, until sprouts soften.
- Serve warm with steamed white rice.
Notes
Optional:
For a traditional Korean touch, add 1 oz crown daisy leaves, 6 perilla leaves, and 2 thin sliced green chilis when you add the bean sprouts.
If you don’t have mung bean sprouts, other types of bean sprouts will also work.
If pork neck bones are not available, use pork ribs instead.
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