• Soak pork neck bones in tap water for about an hour, changing the water halfway through if possible. This is to remove all the blood from the pork bones.
• Bring a large pot of water to a boil. Then blanch cabbage for around 3-5 minutes until softened. Remove cabbage and rinse with tap water. You can use your hands to tear cabbage into half (lengthwise) if any is too big. Keep aside.
• Blanch pork neck bones for around 6-8 minutes until you see scum accumulating on the surface. This is to remove any impurities on the pork bones. Remove the pork bones and rinse with tap water. Remove any impurities or bone fragments present on the pork.
• Discard water left in the pot and wash the pot. Return pot to the stove, then add pork neck bones, all the aromatics (yellow onion, spring onion, garlic and ginger), and 2.5 litres of water into the pot. Cover the pot and bring to a boil, then reduce to medium fire and simmer for 1 to 1.5 hour. The longer you simmer, the better the flavour of the broth.
• In a bowl, combine all ingredients for the sauce. After boiling pork bones for 1-1.5h, add sauce, cabbage and potatoes into pot. Cook for 20-30min until potatoes are fork tender. Add perilla leaves (optional! I didn't add because I don't like the taste) and more salt if needed. Transfer soup to individual bowls or a wider pot over a portable gas stove to keep soup hot.

FRIED RICE

• After all the food has been eaten, leave some soup behind (around 100-200ml will do). Add cooked rice, seaweed, kimchi and gochujang (Korean red pepper paste) and combine well. Garnish with sesame seeds.