Pork Backbone Kimchi Jjim

Soak the pork backbones in cold water for at least 3 hours to completely remove the blood.

Slice the ginger thinly.

Pour 2L of water into a pot and bring to a boil.

Add the store-bought soybean paste, ginger, and soju to the boiling water, then add the blood-drained pork backbones and blanch for 5 minutes after it comes to a boil.

Remove the blanched pork backbones with a strainer, rinse them thoroughly in cold water, and carefully clean off any residue or impurities from the bones.

Pour 3L of water into a new pot and bring to a rolling boil.

Add the whole black peppercorns, bay leaves, garlic, green onion, and the prepared pork backbones to the boiling water and blanch once more to remove any gamey odor.

Remove the blanched ingredients with a strainer and rinse them again thoroughly in cold water to remove any residue.

Pour 3L of water into a clean pot and add the rinsed pork backbones, green onion, ginger, whole black peppercorns, and garlic.

Add the tuna fish sauce, salted shrimp, red chili powder, perilla oil, starch syrup, and kimchi brine.

Add the prepared ripened kimchi, cover with a lid, and bring to a boil.

Once it starts to boil vigorously, reduce the heat to medium and simmer gently for 30 minutes to 1 hour with the lid slightly ajar.

Taste the broth and add salt if needed to adjust the seasoning, then simmer for another 10 minutes to finish.