for the soup;
1kg or large amount of pork / beef bones
2 spring onions, sliced
pork shoulder, sliced
2 tbsp shrimp jeot
to serve;
kimchi
or kiki's daikon kkakdugi
or megan's cucumber banchan
1kg or large amount of pork / beef bones
Soak the bones with cold water in a big bowl overnight.
Rinse the bones off, then boil for 15 minutes. Rinse again and boil in a very large pot for 12 hours with plenty of water. The water should be bubbling, not just gently steaming. Top up with water and skim any scum periodically. The broth should turn milky.
pork shoulder slices | 2 spring onions | 2 tbsp shrimp jeot | salt | pepper
Take a dolsot bowl for each serving, place them on the hob and fill each with stock from the bone broth. Add the pork shoulder slices, salt, plenty of white or black pepper, and spring onions cut into inch long pieces. After 5 minutes, add the shrimp jeot and cook for 10 more minutes. Skim off any scum that forms.
pork shoulder slices | 2 spring onions
To serve, add rice and serve with kimchi, kiki's daikon kkakdugi or megan's cucumber banchan.