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26Ingredients
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 napa cabbage (2-3 cups)
- 2 1/2 lb. pork neck (bones)
- 5 slices fresh ginger
- 1 onion (medium, sliced)
- 1 Tbsp. fresh ginger (sliced, 4-5 slices)
- 2 Tbsp. soybean paste (doenjang)
- 1 dried red chili pepper (seeds discarded, such as arbol)
- 2 dried shiitake mushrooms
- napa cabbage (Blanched, drained, squeezed)
- 10 leaves (perilla, stemmed, cut in bite-sized pieces)
- 2 green onions (cut in 2 ½-inch pieces)
- 3 cups garlic chives (Asian, buchen, 2 ½-inch pieces)
- 2 cups soy bean sprouts (rinsed and drained)
- 4 small potatoes (peeled, or 2 medium, cut in half)
- 8 cloves garlic (minced)
- 2 Tbsp. hot pepper (powder, gochugaru)
- 1 Tbsp. hot pepper paste (gochujang)
- 3 Tbsp. sherry wine (or white wine)
- 3 Tbsp. fish sauce
- 3 Tbsp. seed (perilla, powder, deulkkae garu)
- 1 tsp. kosher salt (as needed)
- leaves (Sliced perilla)
- garlic chives (pieces)
- sliced green onion
- soy bean sprouts
- ground black pepper
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