Ingredients
Scale
- 2 lbs beef neck bones
- 10 cups water
- 2 tbsp fermented soybean paste (doenjang)
- 1 oz sliced ginger
- 1 small onion
- 1 large russet potato
- 1 daepa (large green onion)
- 10 perilla leaves
- 4 garlic cloves
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 1/2 lb young radish greens
- fish sauce
- plum syrup
- perilla powder
- black pepper
Instructions
- Soak the beef neck bones in cold water for one hour. Change the water once or twice.
- While soaking, prepare ingredients by chopping onions and green onions, slicing ginger, and mincing garlic.
- In a mixing bowl, combine garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, plum syrup, and water to make the seasoning paste.
- Blanch the soaked bones in boiling water for 15 minutes. Rinse thoroughly under cold water.
- Return cleaned bones to a pot with fresh water, ginger, onion, and fermented soybean paste. Simmer for 90 minutes.
- Blanch young radish greens for 1–2 minutes; set aside.
- After simmering the broth, add the seasoning paste and remaining vegetables (potatoes, green onions, radish greens). Cook for another 30 minutes until potatoes are tender.
- Stir in fresh perilla leaves just before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 5g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg