YOOXICMAN's Soybean Sprout Gaejang

• Pork neck bones 1.7kg
• White beans (soaked overnight) 2 cups
• Green onions 2 stalks
• Perilla shoots (or perilla leaves) large amount (at least two handfuls)
• Green chili peppers 2
• Minced garlic 2 tablespoons
• Sesame powder 2 tablespoons
• Water 1.5L (1L pork bone broth + 500ml fresh water)
• Seasoning mix: Doenjang 1.5 tablespoons, Gochujang 0.5 tablespoons, Red pepper flakes 1 tablespoon, Soy sauce 0.5 tablespoons, Beef dashi 0.3 tablespoons

Recipe 🍳

Cooking tips 💡

• Since both doenjang-based gaejang broth and soybean sprout paste are made from beans, they create a much more cohesive and harmonious flavor profile than regular kimchi sprout stew.
• The soybean sprout paste tends to sink to the bottom and burn easily, so stir the pot occasionally with a spoon during cooking to prevent scorching.
• Perilla shoots and green onions lose volume when boiled, so it’s best to add them generously—fill the pot to the brim for maximum flavor and texture.