8ozof enoki mushrooms or other type of mushrooms of your choicetrim off woody ends
Salt and freshly ground black pepper to taste
1large bunch of tang oh / Garland Chrysanthemum / Crown Daisy Leavestrim off large stems and roughly torn to large pieces
Garnishes:
2cupsof mung bean sproutsblanch in hot water for 3 minutes
10perilla leavescut into thin long strips, may be substituted with mint leaves if you must
2stalks spring onionsfinely chopped
Sauce:
2Tbspof Korean soybean paste
1tspof gochujang
1Tbspof Korean chili powder
2Tbspof fish sauce
1Tbspof rice cooking wine
Instructions
Place all the ingredients for sauce in a medium bowl and stir to mix then set aside. Place the pork neck bones in a large pot. Cover with water and add in onion and garlic and bring to a boil and then lower the heat to simmer and cook for about 30 minutes. Carefully discard all the water, onion, and garlic and rinse the pork neck bones with water. Clean the pot if you can and place the pork neck bones back into the pot and cover with water until 1-inch above the pork bones. Add in the the sauce ingredients. Bring to a boil and then lower to simmer and cook for the next 1 1/2 hours or until the meat on the pork neck bones are tender
Twenty minutes before the end of cooking time. Add in the mushrooms, chopped napa cabbage and potatoes. Have a taste and season with more salt to your liking. Turn off the heat. Place some tang oh on serving bowl and then laddle the hot soup along with the pork neck bones, potatoes, and mushroom over. Garnish with some bean sprouts, perilla leaves, and spring onion. Serve immediately