0 Place the pork neck bones in a large mixing bowl. Fill it with cold water, ensuring all bones are completely submerged. Allow the bones to soak while you prepare the rest of the ingredients.
1 In a large pot or Dutch oven, fill it up about 2/3 of the way with water and heat over medium-high heat. Bring to a boil then blanch the napa cabbage for 2 minutes. Transfer to a bowl or large strainer and rinse under cold water.
2 Once cooled completely, rip the napa cabbage into strips lengthwise. Squeeze the excess water out then transfer it to a medium-sized mixing bowl. To the bowl, add 1 tablespoon of doenjang and sesame oil. Using your hands, rub the seasonings into the cabbage until evenly coated. Set aside for later.
3 Drain the pork bones and rinse them under cold water. Place the pork bones into the same pot used to blanch the cabbage. Boil for 5 minutes then strain. With the cold water running, rinse and clean the pork bones thoroughly to remove any excess fat or scum in between the bones.
4 To a clean pot or Dutch oven, add 12 cups of water, the cleaned pork bones, garlic cloves, ginger, onion, scallion (white parts only), daepa (white parts only), red pepper, 1 1/2 tablespoons doenjang, and mirin. Cover the pot with a lid and simmer over medium heat for 90 minutes.
5 In the meantime, prepare the sauce by combining gochujang, gochugaru, soup soy sauce, fish sauce, perilla seed powder, and 2 tablespoons of water. Mix until well combined then set aside.
6 After 90 minutes, add the seasoned napa cabbage, daepa (green parts only), potatoes, and sauce. Cover with a lid and simmer on medium heat for 30 minutes.
7 Add the perilla leaves and scallions (green parts only), then simmer for 10 minutes.
8 Serve immediately and enjoy!
