Ingredients
Scale
- 2 lbs beef neck bones
- 8-10 cups water
- 2 tbsp doenjang (fermented soybean paste)
- 1 oz sliced ginger (or 3 bay leaves)
- 1 small onion
- 1 dried shiitake mushroom
- 1 daepa (large green onion) (or 2 green onions)
- 10 perilla leaves
- 1 large russet potato (peeled & cut into pieces)
- 1/2 lb young radish greens (or napa cabbage)
- 4 garlic cloves (minced)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 2 tbsp fish sauce
- 3 tbsp perilla powder
- 1/2 tsp black pepper
- 1 tbsp plum syrup
- 1 tbsp Knorr chicken bouillon
- 2 tbsp water
Instructions
- Soak beef neck bones in cold water for one hour, changing the water occasionally.
- While soaking, prepare garlic, green onion, ginger, onion, and radish greens.
- Mix seasoning paste with minced garlic, gochujang, gochugaru, fish sauce, perilla powder, black pepper, plum syrup, and water in a bowl.
- Blanch soaked bones in boiling water for 10 minutes; rinse under cold water.
- In a large pot with 8 cups of water, combine blanched bones with ginger, onion, shiitake mushroom, and doenjang. Boil for 90 minutes.
- Blanch radish greens briefly; set aside.
- After cooking the broth, discard ginger and shiitake mushroom; add seasoning paste and remaining vegetables.
- Cook for an additional 30 minutes until potatoes are tender.
- Stir in perilla leaves before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg