Korean Pork Neck Stew made with ribs not neck.

Hi Readers! I wanted to share with you my new favorite recipe. You know that I am madly in love with Korean food. You didn't know that? Well, that means that you don't read this blog enough because I am always using run on sentences to describe this passion.



I also am madly in love with Perilla. It is also known as Shiso. I planted in my backyard last year and to my surprise it came back. Not only did it "come back" but it grew in weird places. Sorta reminds me of when old men have hair growing out of their ears and places that it shouldn't be. Well sorta like that.



Not only is it getting pushy with my basil, but it is growing everywhere it wants.



It is growing in the rocks. Rocks! Now I have more of this stuff than I know what to do with. I mean really... How does one preserve Shiso? Hmmm. Shiso jam perhaps.



Oh, I also grew mushrooms (See Dr. Food? You think you are so smart snickering at me telling me that it "never works"). I won this Back to the Roots Mushroom Growing kit from Rebecca at Foodie with Family (Waving to Rebecca! Hi Rebecca I love my mushrooms) however...



I let them go a little too long. Shut up, I wanted them to get REALLY big. Pfft. You know you would have done the same. Anyhow I decided to use them in the Pork Neck Stew Made with Ribs Instead of Pork Neck. I couldn't get the necks this week. We went to H Mart and they were out of them so we bought pork riblets.



I think that I liked the ribs in this better than neck because the stew then had a bit more meat in it.



This is the Umma Paste that I also posted in the chicken recipe that I made from this same cookbook.



Perillo cut into ribbons. This stew was so good that it almost made me tell it that I loved it more than I loved Dol Sot Bi Bim Bap but I didn't.



See that picture? I made an omelette in my coffee mug! You are impressed I can tell. I just put the egg in there with some smoked turkey and a drop of cheese and put it in the microwave. Why am I telling you this in the middle of my blog post about Korean food? I don't know. I felt like it.

Pork Neck Stew with Potatoes and Perilla
Marja Vongerichten Kimchi Chronicles

Printable Version

2 lbs pork neck bones (I used 2lbs of ribs)
4 medium boiling potatoes, peeled and quartered
1 yellow onion, chopped
1 tbl soju, sake, or vodka
Umma Paste (see below)
3 Tbl doenjang (soybean paste)
2 dz perilla leaves, sliced into thin ribbons
2 tbl perilla seeds (couldn't find this time but that is ok it was fine without it)
1 tbl roasted sesame seeds
6 scallions, thinly sliced

Umma Paste
4 large garlic cloves, peeled
3 tablespoons gochugaru
(red pepper powder)
3 tablespoons fish sauce
3 tablespoons soy sauce

3 tablespoons gochujang
(red pepper paste)
3 tablespoons soju

Combine all of the ingredients in a blender and puree to a smooth paste.

Place bones in a large, heavy pot with enough cold water to cover them by 6 inches. Bring to a boil, reduce the heat, and skim off any foam that rises to the surface. Return to a boil an cook for 5 to 6 hours, checking periodically to be sure the water doesn't completely evaporate. Broth will be cloudy and white and heady.

Stir in the potatoes, onion, soju (or sake), Umma paste, doenjang, and perilla leaves. Crush sesame seeds (with perilla seeds if using) in a mortar and pestle and add to soup. Boil until the potatoes are completely tender but not falling apart, 15 to 20 minutes. Serve the soup sprinkled with scallions.

Serves 4 to 6