Ingredients
Scale
- 2 lbs beef neck bones
- 8–10 cups water
- 2 tbsp doenjang (fermented soybean paste)
- 1 large russet potato (peeled & cut into pieces)
- 10 perilla leaves
- 4 garlic cloves (minced)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
Instructions
- Soak the beef neck bones in cold water for an hour to remove impurities.
- Prepare garlic, green onion, ginger, onion, and radish greens while soaking.
- Blanch the soaked beef bones in boiling water for 10-15 minutes; drain and rinse.
- In a large pot, add cleaned bones, water, ginger, onion, dried shiitake mushroom, and doenjang. Bring to a boil and simmer for 90 minutes.
- Blanch young radish greens in boiling water for 1-2 minutes; set aside.
- After simmering, discard ginger and mushroom; add seasoning paste and remaining vegetables.
- Cook for an additional 30 minutes until potatoes are tender.
- Stir in sliced perilla leaves just before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg