Hearty Korean Pork Neck Bone Stew
Equipment
- Large stockpot or Dutch oven Ideal for stovetop cooking. If using a crockpot, make sure it’s at least 6 quarts to accommodate the bones and broth.
- Skimmer or slotted spoon Useful for removing impurities during the initial boil.
- Knife and Cutting Board For prepping your veggies and meat.
- Serving bowls Deep bowls to hold all that hearty goodness, especially when serving with rice.
Ingredients
- 2.5 lbs pork neck bones rinsed and parboiled
- 2 medium russet potatoes peeled and cut into chunks
- 1 medium onion sliced
- 4 cloves garlic minced
- 2 tablespoons gochugaru Korean red pepper flakes
- 1 tablespoon gochujang Korean red chili paste
- 2 tablespoons doenjang Korean soybean paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground perilla seeds or toasted sesame seeds optional but authentic
- 6 cups water or anchovy stock
- 2 cups Napa cabbage chopped
- 1 bunch green onions sliced
- Salt and pepper to taste
Instructions
Parboil the Neck Bones
- Start by placing your pork neck bones in a pot of water. Bring to a boil and let simmer for about 10 minutes. This step removes impurities and makes the broth cleaner. Drain and rinse the bones under cold water.
Build the Broth
- In a large pot (or crockpot), combine the cleaned neck bones, water or anchovy stock, garlic, onion, gochugaru, gochujang, doenjang, soy sauce, and sesame oil. Bring to a boil, then reduce to a simmer and let cook covered for 1.5–2 hours until the meat is fall-off-the-bone tender. If using a neck bones in crock pot method, set it on low for 6–8 hours.
Add Veggies
- Toss in the potatoes and cabbage. Simmer another 30 minutes until the potatoes are soft and flavorful. This part always reminds me of comforting neckbones and potatoes recipes from southern kitchens.
Final Touches
- Sprinkle in perilla seeds or sesame seeds for a nutty finish, and adjust salt and pepper to taste. Top with green onions just before serving.
Serve It Up
- Ladle into bowls and serve hot, ideally over steamed white rice—just like traditional neckbones and rice dishes. A spoonful of the broth with tender meat and potatoes is the perfect bite.