Ppyeo-haejang-guk (Pork Bone Hangover Soup) — bulk, 50 lb

How to make it

1. 1

   Draw out the blood

   Soak the pork bones in cold water for 1 to 3 hours to draw out the blood. Change the water 1 to 2 times along the way. At 50 lb, split them among several large tubs.

2. 2

   First boil

   Boil them 5 to 10 minutes, then rinse them in cold water to wash off the bone dust and impurities. Throw this water out.

3. 3

   Boil the bones

   Put the cleaned bones into 6¾ cups of boiling water, add ½ Tbsp of garlic, and boil hard for 1 hour.

4. 4

   Add the seasoning

   Add 1½ Tbsp minced garlic, ¼ cup doenjang, ¼ Tbsp peanut butter, 1 Tbsp gochugaru, 1 Tbsp gochujang, ½ Tbsp MSG seasoning, ½ Tbsp anchovy stock powder, and 1¼ Tbsp beef dasida.

5. 5

   Prep the greens

   Boil the ugeoji or young cabbage ahead and toss it with a little doenjang.

6. 6

   Add the vegetables

   Add the ugeoji, potato, green onions, onion, and cheongyang chili peppers in that order and simmer for 20 minutes.

7. 7

   Finish

   Add the ground perilla seeds and perilla leaves, simmer 2 to 3 minutes more, then taste and adjust.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Skipping the blood soak and the first boil leaves the broth cloudy with a gamey smell.
• Adding the potato early mashes it and clouds the broth.
• When cooking in bulk, dumping in all the seasoning at once makes it salty.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.

Storage

Keeps 3 days refrigerated, 1 month frozen.