Name: Ttukdak Hyung's Spicy Pork Bone Stew
Cook time: 140 min
Total time: 140 min
Yield: 3 servings
Cuisine: Korean
Ingredients: appropriate amount of pork neck bones; appropriate amount of red pepper powder; appropriate amount of soy sauce; appropriate amount of cooking wine; appropriate amount of sugar; appropriate amount of gochujang; appropriate amount of doenjang; appropriate amount of minced garlic; a pinch of white pepper; appropriate amount of beef stock; appropriate amount of sliced onion; appropriate amount of water; appropriate amount of large-cut shiitake mushrooms; appropriate amount of rice cake (tteokguk-tteok); 1 pack frozen udon noodles (or soaked glass noodles, ramen noodles); appropriate amount of green onion; appropriate amount of green chili pepper; generous amount of sesame seeds; a small amount of sesame oil; appropriate amount of fresh kimchi (for stir-fry); 1 bowl of rice (for stir-fry); a pinch of kimberly powder

Modu Recipes

Ttukdak Hyung's Spicy Pork Bone Stew | 모두의 레시피

Ingredients needed 3 servings

appropriate amount of pork neck bones
appropriate amount of red pepper powder
appropriate amount of soy sauce
appropriate amount of cooking wine
appropriate amount of sugar
appropriate amount of gochujang
appropriate amount of doenjang
appropriate amount of minced garlic
a pinch of white pepper
appropriate amount of beef stock
appropriate amount of sliced onion
appropriate amount of water
appropriate amount of large-cut shiitake mushrooms
appropriate amount of rice cake (tteokguk-tteok)
1 pack frozen udon noodles (or soaked glass noodles, ramen noodles)
appropriate amount of green onion
appropriate amount of green chili pepper
generous amount of sesame seeds
a small amount of sesame oil
appropriate amount of fresh kimchi (for stir-fry)
1 bowl of rice (for stir-fry)
a pinch of kimberly powder

Recipe

Rinse the pork neck bones lightly under running water, then boil them vigorously in boiling water for 20 minutes to remove impurities and residual blood.
After boiling, thoroughly wash the pot and bones under running water to ensure no residue remains.
Add enough water to just cover the ingredients, then mix in red pepper powder, soy sauce, cooking wine, sugar, gochujang, doenjang, minced garlic, white pepper, and beef stock to create a spicy sauce.
Once the sauce begins to boil, add the blanched neck bones and sliced onions, then reduce the heat to low.
Adjust the heat according to your stove’s power, adding a little water as needed to prevent drying out. Simmer gently for 2 hours until the onions completely dissolve and blend into the sauce. (Stir occasionally to redistribute the meat.)
After 2 hours, carefully remove the well-seasoned bones and set aside on a wide serving plate.
In the remaining thick sauce, add large-cut shiitake mushrooms, rice cakes, and frozen udon noodles. Stir in chopped green onions and green chili peppers, cooking until the rice cakes soften.
Transfer the cooked noodles and sauce onto the plate with the reserved bones, generously pouring the mixture over the meat. Finish by drizzling sesame oil and sprinkling sesame seeds around the dish.
After enjoying the stew, use the leftover rich sauce in the pot to stir-fry the pulled meat, crisp kimchi, and rice. Finish with a drizzle of sesame oil, sprinkle of sesame seeds, and kimberly powder for a complete stir-fried rice side.

Boil pork neck bones for 20 minutes, then rinse both bones and pot thoroughly under running water.
Add homemade sauce and sliced onions, replenishing water as needed to prevent drying, and simmer over low heat for 2 hours.
Remove the meat and set aside. Add mushrooms, rice cake, and udon noodles to the sauce, cook until soft, place over the meat, and finish by stir-frying the remaining sauce with rice.

Ttukdak Hyung's Spicy Pork Bone Stew

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