Dip pork backbone in cold water the night before to drain blood
I change the water before I go to sleep
You can drain the blood for 5 to 6 hours

Pour enough water to cover the bloodless pork backbone, add bay leaf/pepper/placenta/onion, pour 1 bottle of soju, and bring to a boil
Boil for 15 minutes as it starts to boil, discard all of them, wash the pork backbone in cold water once, and return to the pot

Wash it off and pour enough water to soak the pork backbone again, then dissolve the bay leaf and soybean paste

Add green onion/Cheongyang pepper and simmer for 1 hour and 30 minutes

Remove the boiled pork backbone for an hour and a half and strain the soup into a fine sieve
*Never throw away the soup

Place the boiled pork backbone in a pot, remove the inside of the ripened kimchi, squeeze the soup out, and pour about 5 cups of boiled pork backbone soup

Pour in the commercial pork ribs sauce evenly and boil over high heat
I added some pepper powder
Taste the base and add soy sauce/sugar if you need more

Boil it for 20 to 30 minutes, sprinkling the soup on top
*My tip here is to put the ripened kimchi on top and change the position of the back bone on top of the kimchi and boil it over medium heat

If it's almost done, cut the perilla leaves and green onions and put them on top. Boil them for 5 more minutes

The taste of ripened kimchi and the sweet and salty taste of pork galbi sauce is simple and easy
My son, Ram, who used to eat soup well, asked me to do this instead of soupHah!
It takes a lot of work and it's cumbersome, but when you taste it, it reminds you of the old kimchi jjim
It's also a dish that guests can invite/household food/or eat at a reasonable price during the holidays