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This recipe was uploaded by micc
I adapted the recipe because I didn't have some of the ingredients, like perilla leaves (like Japanese shiso but "better"), and perilla seeds (I used some sesame seeds because I just thought it would be nice, but it's not a replacement). I don't know if I'm missing out a lot, but even without those ingredients, the soup was sooo good and it made me feel warm and happy and Korean. This soup is soooo rich with flavour!
1. Blanch the pork bones in boiling water for 10 min, with half the ginger added. Drain and rinse the scum off.
2. Bring the pork bones and all the ingredients for the soup base to the boil in a large pot filled with about 2l water, then let it continue to simmer for 1.5h over medium high heat.
3. Add the sauce and vegetables to the pot and continue to cook for half an hour more.
4. Serve piping hot (á la all the Korean dramas hehe) with chopped spring onions and a dash of white pepper.