Aged Kimchi Pork Back-Bone Stew

Wash the pork back-bones thoroughly, remove the fatty parts, and soak in water to remove the blood.

Place the washed pork back-bones in a pot, pour in water, add soju, and boil once vigorously to remove impurities.

Rinse the blanched pork back-bones in cold water and drain.

Place the washed pork back-bones in a pot and pour in 2.5L of water until the meat is submerged.

Add one tablespoon of ginger syrup to the pot, cover with a lid, and bring to a boil.

After boiling, turn off the heat, wash the back-bones thoroughly again, and put them back into the pot.

Pour 2.5L of water into the pot again until the meat is submerged.

Add 2 tablespoons of minced garlic, 1 tablespoon of ginger syrup, 3 tablespoons of red chili powder, and 1kg of aged kimchi, then boil.

When the broth boils up, add the sliced green onions and 1 tablespoon of salted shrimp to season.

Finally, add a little perilla seed powder, cover with a lid, and boil thoroughly for about 40 minutes.