Braised Pork Kimchi Jjim Recipe - 등뼈 김치찜

1 Begin submerging the pork neck bones in cold water and soaking for 1 hour. After 1 hour, drain the pork.
2 Fill a large heavy-bottomed pot with water then add the pork bones to the pot. The pork bones should be completely submerged. Add mirin then bring to a boil for 10 minutes.
3 Drain the pork bones and rinse each bone, making sure to wash away the gunk in between the crevices.
4 To a clean pot, add the parboiled pork bones, roughly chopped onions, garlic cloves, dried chili peppers, whole black peppercorns, water, and salt. Cover and simmer on medium-low heat for 45 minutes.
5 Add the kimchi to the pot along with gochugaru, minced garlic, and soup soy sauce. Cover and simmer for another 45 minutes.
6 Add sliced tofu and scallions. Simmer for 3 to 5 minutes.
7 Using a scissor, cut the kimchi into bite sized pieces. Serve and enjoy!