| pork neck bones | 1 kg |
| onion | 1 |
| garlic | 6-8 cloves |
| Ginger | 1 tbs |
| dried mushroom | 2 |
| cabbage | 1/4 |
| potatoes | 3 |
| soy bean sprouts | 2 cups |
| Asian chives | |
| green onion | 2 stalks |
| perilla leaves | 10 |
| dried red chili pepper | 1 |
| soybean paste | 2 tbs |
| hot pepper flakes | 2 tbs |
| hot pepper paste | 1 tbs |
| cooking wine | 3 tbs |
| perilla seeds | 3 tbs |
| fish sauce | 3 tbs |
脊骨飞水备用。
Pour 10 cups of water into pot.
Add 1 medium size sliced onion, 1 tbs of sliced ginger, 2 tbs of soy paste, 1 dried red chili pepper, and 2 dried mushroom to the pot. Boil it for 1.5 hours over medium high heat.
Prepare a small bowl to make the sauce. In the bowl, put 6-8 cloves of minced garlic, 2 tbs of hot pepper flakes, 1 tbs of hot pepper paste, 3 tbs of cooking wine, 3 tbs of fish sauce, 3 tbs of perilla seeds powder and mix it all up.
Add your vegetables and your sauce and chopped mushroom into soup. Cook for another 3 minutes.
