Ugeoji Gamjatang (Dried Cabbage Pork Bone Soup)

Soak the pork backbone in 1 bottle of makgeolli and 500mL of water for 30 minutes to draw out the blood.

Rinse the pork backbone with cold water, add 1 tbsp of whole black peppercorns and 1 piece of sliced ginger, and cook in a pressure cooker.

Bring to a boil in the pressure cooker, then reduce to low heat and cook for 5 minutes to finish pressure cooking.

Season the blanched dried cabbage with 1 tbsp of traditional soybean paste, 1 tbsp of red chili powder, and 2 tbsp of sesame oil.

Place the cooked pork backbone into a pot, add the seasoning (6 tbsp spicy red chili powder, 4 tbsp traditional soybean paste, 1 tbsp gochujang, 1 tbsp salted shrimp, 4 tbsp soup soy sauce, 2 tbsp minced garlic, 1/2 tbsp minced ginger, 6 tbsp whole perilla seed powder, 1/2 tbsp white pepper) and 3L of water, and boil.

Add the potatoes and prepared vegetables, and boil over medium heat for 10 minutes.