The backbone was soaked in cold water in a large barrel. You have to go through it to remove blood and oil. You have to soak it for at least an hour while changing the water in between!

Pour plenty of water into the blood-red bones (to soak the bones) and boil them with bay leaves, onions, and bean paste spawn.

In the meantime, I've prepared a lot of other ingredients, potatoes, and perilla leaves.

There was ripe kimchi, so I put that in, and a handful of sour kimchi is ready

I prepared the seasoning according to the recipe, and I added 3 spents of boiled meat water because it was too dry with only pepper powder, soy sauce, and garlic. I don't think it matters if I add water

I heard that using a pressure cooker softens the meat quality and shortens the time, but I boiled it in a bucket for about an hour because I didn't have it.

I'm going to use the boiled water as it is, so strain it through a sieve, remove the bones, and rinse them cleanly in water.

Put the ripe kimchi and siregi on the floor, and put the potatoes and the pre-made seasoning on top.
And put in the bone broth until the ingredients are soaked I added the bone broth because it seems to have a stronger taste than water, but if you don't like it, you can add water.

The TV recipe uses perilla seeds and bean powder together, but the perilla seeds I bought are finely mixed with bean powder, so I only put this in. (I added 6T of perilla powder in two separate ways.)

Boil it over high heat.
After boiling it for about 30 minutes, the seasoning and ingredients came out and the smell I smelled at the restaurant

Lastly, add perilla seed powder and green onions and perilla leaves. That's it!

I like spicy food, so I cut a piece of Cheongyang red pepper.