Spicy Braised Pork Backbone - Simmering with Doenjang Removes All the Gamey Odor

Steps

1. 1

   Dissolve sugar 3T in enough water to submerge the pork backbone, then soak the backbone for 30 minutes to draw out the blood.

2. 2

   In a pot, add water 1.8L, bay leaves 10, a splash of soju, and sugar 3T, and blanch the bones for 10 minutes from when it comes to a boil.

3. 3

   Rinse the blanched bones in cold water. (Discard the blanching broth.)

4. 4

   Put the rinsed bones in a pot with water 1.8L, doenjang 2T, and a splash of soju. When it boils, reduce to medium heat, cover and cook for 30 minutes.

5. 5

   In a bowl, mix dark soy sauce 100ml, anchovy sauce 1T, regular red pepper powder 5T, hot red pepper powder 1T, gochujang 2T, mirin 3T, sugar 2T, minced garlic 3T, black pepper 1T, and 1 finely chopped onion to make the sauce. Prepare the vegetables as well.

6. 6

   Add the bones, doenjang broth 4 cups, and the sauce to a pot. When it boils, add the vegetables and stir-fry for 5 minutes.