Ingredients:
Pork or pork ribs with meat: 1kg, potatoes: 2-3, cabbage or pakchoi: moderate, Korean miso: 1-2 spoons, Korean hot sauce: 1-2 spoons, chili noodles: moderate, shiso powder: Moderate amount, black pepper powder: small amount, rice wine: three spoons, ginger: 2-3 slices, garlic: 5 cloves, onion: half, salt: moderate amount
Step 1: It is best to soak pork bones in water for 1-2 hours to let blood flow out. Then put the pork bones in the pot, add cold water over the pork bones, and boil the water.
Step 2: Remove the pork bones after boiling, rinse the blood foam with cold water and set aside
Step 3: Put the washed pork bones back into the pot, add appropriate water, 2-3 slices of ginger, 2-3 cloves of garlic slices, onion slices, and an appropriate amount of salt (do not add too much salt, because you will add sauce later material). After boiling over high heat, simmer for 1.5 hours on medium-low heat.
Step 4: Then start mixing the sauce, 2 tablespoons each and the Korean hot sauce, add the chili noodles and basil powder (somewhat according to personal taste), a small amount of pepper and garlic. Finally add rice wine and mix well.
Step 5: Put the potatoes in pieces and the prepared sauce into the pot, stir it to dissolve the sauce. Cook for about 20-30 minutes, until the potato pieces are soft.
Step 6: Finally add vegetables such as pakchoi, and finally season according to personal preference, and bring it out of the pot ~
Step 7: Serve it out and enjoy. You can also sprinkle it with minced shallot or basil leaves. I personally like the taste of shiso, so I added this in the end.
tips:
1. The raw material needs pork bone with meat, but not pork bone.
2. The ratio of miso and hot sauce is first adjusted by one to one, and then it can be appropriately increased according to personal taste.
3. You can also change to other leafy greens, or add fungi such as enoki mushrooms.
