Step 1

If using pork neck bones, soak in cold water for 1 hour to remove excess blood and smell. If using pork ribs, no need to soak.

Step 2

If using pork ribs, start boiling the pork now. If using pork neck bones, prepare below while soaking.

Step 3

Boil pork bones in a pot. Add enough water to cover the pork, add a splash of cooking sake/mirin/white wine, 1 Tbsp of pepper corns, 1 knob of ginger and 1/2 Tbsp of ground coffee. Bring to boil on medium high heat and then cook on medium heat for 10 minutes. Drain. Add the pork (only not the liquid) back into the pot.

Step 4

Peel potatoes and cut into big chunks about 1.5 inch cube.

Step 5

Rinse green onions, perilla leaves, red or green chili peppers, shishito peppers, seoul green cabbage and crown daisies.

Step 6

Cut red or green chili peppers into 1 inch to 1.5 inch lengths.

Step 7

Cut green onions into 2 inch lengths.

Step 8

Cut perilla leaves into thick strips.

Step 9

Make seasoning sauce by mixing in Gochujang, Deonjang, chopped garlic, grated ginger, gukganjang, anchovy sauce, ground perilla seeds, black pepper, cooking sake and red chili powder.

Step 10

In the pot with pre-cooked pork, add 5 cups water and the seasoning sauce.

Step 11

Cook on medium high heat for 10 minutes.

Step 12

Add potatoes, chili peppers, cabbage and 1/2 of green onions to pork and simmer for 35 minutes or until the meat falls off the bone.

Step 13

Finish the stew by topping it with perilla leaves, more green onions and crown daisies. Cook for another 2-3 minutes and serve. Alternatively, you can cook the stew at the table - which is what most restaurants do in Seoul.

Step 14

Serve with some rice and a non-spicy banchans like Sukju Namul, Apple Onion Salad or various Jeons or Pancakes