Soak the backbone in cold water for 2 hours to drain the blood. Please change the water often in between.

Boil water and add the blood drained backbone and simmer for 10 minutes.

After 10 minutes, rinse the backbone in cold water.

Add washed back bones, 20ml of cooking wine, and 1tol of ginger and add water to cover the back bones.

Cover and boil over high heat. When the water boils, boil it over medium heat for an hour.

While waiting, improve the seasoning ingredients and mix them well with a spoon.

Chop the green onions and cheongyang peppers.

Squeeze the water for the boiled dried radish greens and cut them into 2 to 3 equal parts.

Place 1 hour boiled backbone in a cooking pot.

Add chopped green onions, cheongyang red pepper, and dried radish greens and add seasoning on top.

Bring to a boil over high heat with only half of the water boiled in the backbone.

When it starts to boil over high heat, turn it down to low heat. Beat in the sauce and boil it down hard, putting the seasoning on the bones. (The pot was too small, so I moved it;;)

It's done if you boil it down until the water is almost gone. (approximately 15-20 minutes)