I bought a pork backbone breaker pig backbone at 7174 won at the mart, but it weighs a little over 2 kilograms There's a lot of blood

They say you need to drain the blood for more than an hour... While the blood was dripping in cold water, I put 6 spoons of red pepper paste, 2 spoons of soybean paste, 1 spoon of soy sauce, 1 spoon of salt, and a bit of pepper in a cup and cut vegetables What about vegetables? Green onions, onions, ginger, cheongyang peppers, and most importantly, dried radish greens... I took some out of the bag and did it While the blood is bleeding, I run the washing machine, wash the dishes, and so on... Our patience is so... In the end, I couldn't fill an hour and 40 minutes later, cooking starts!!

In 40 minutes... Rinse it two or three times

Boil it, throw away the residue... First of all... And there's time left while you boil it

I wrote the sauce on top of it' Add red pepper paste 6, soybean paste 2, perilla oil, soy sauce 1, pepper, salt 1, minced garlic 2, ginger 6 pieces and vegetables and mix them together.. Vegetables: 4 green onions, 2 cheongyang peppers, 1/4 onion

After boiling it, rinse it in water

Let's play the pot again... On top of the meat or in between the pots... Add the seasoned dried radish greens... Pour 1 cup of red soju into a large coffee cup (about 2 cups for paper cup) and boil it. (Remove smell) The soup is weak... Originally, I thought of 3 spoons of red pepper paste, but when I realized that there was a lot of water, I added 3 spoons of red pepper paste, so a total of 6 spoons of red pepper paste!!! 2 spoons of soybean paste

Add some pepper powder and pepper

I thought it was done, so I put it in an earthen pot and get ready!!