This is a very popular dish in Korean Restaurant. Each restaurant is a little bit different than the others. This recipe is actually very simple to make. I made the soup the night before and serve it the next day. The soup is rich of all favors of the ingredients.
Ingredients:
2 lb Pork Neck Bone
1 Large Onion, sliced
2 Green Onions
3 Cloves Garlic
3 Potato, cut into pieces
300 g Korean Kimchi
Sauce:
300 ml Chicken Broth
1 Cup Water
2 tbsp White Miso Sauce
2 tbsp Korean Chili Paste
Preparations:
1. In a medium pot add 2 L of water. Bring water to boil, add pork bone. Bring it to boil. Let it simmer for 3 minutes. Drain water from pork bone. Set aside.
2. Heat a large pot with 1 tbsp of oil, add onion. Saute until onion is soft and tender. Stir in Kinchi, green onion and garlic.
3. Add chicken broth and water.
4. Add the pork bone.
5. Bring to a boil. Let it simmer for 1 hour. Add potato into the broth. Let it simmer for another half an hour.
6. Add white miso sauce and Korean chili paste.
7. Bring it to boil and service hot.
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