Pork backbone potato soup

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Soak the spine in Cold water in the refrigerator for 30 minutes, then blanch in boiling water for 10 minutes and rinse.
2. Put fresh water, the backbone, and doenjang Korean soybean paste in a pot and simmer on medium-low heat for 70 minutes.
3. Add potatoes, napa cabbage, gochugaru Korean chili flakes, and garlic, and boil for 25 more minutes.
4. When the meat falls off the bone tenderly, add Perilla seed powder and green onion and boil for 5 minutes.

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