Soak pork backbone in water for about 2 hours to drain blood.
*You need to drain the blood so that it doesn't smell bad.

When the water starts to boil, spray the back bone and soju on the back bone after losing blood for about 2 hours
Blanch until white.
*Pork smell can be removed by adding soju.

Transfer the blanched backbone to a pressure cooker, add green onions, bay leaves, pepper, whole garlic, ginger, and simmer.
*When I boiled it in a pot last time, the meat didn't get lighter after boiling it.

Please cut the zucchini pumpkins into half-moon shapes.
I added vegetables because there are no potatoes in it.

Chop the cabbage, please.
It's good because it's useful to boil and freeze cabbage leaves.

Chop the peppers, too.

Shred onions and perilla leaves.

Make seasoning with soybean paste, anchovy sauce, salt, pepper, and ground garlic in a bowl.

I took out the boiled back bone and made it
I'd like some soy bean paste sauce, please.
*Don't put it all at once because there's a lot of sauce for doenjang
Divide and add as you watch.

When soybean paste is dissolved, bean sprouts, onions, pumpkins, and cow's milk
Add and simmer until pumpkin is cooked.
*When I put in the host, the bone soup became rich.
*If it is dry, add the backbone and boil for another 5 minutes or so, then season with salt, fish sauce and cheongyang red pepper.

I'm done with perilla leaf and perilla powder
*It's not hangover soup, but soup or stew
You can eat it as a hot pot and at the end
You can stir-fry rice in the remaining soup
Make sure to make it.