Basic Korean pork bone broth with vegetables

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  ½ medium or 98g

• Squash

  Summer, all varieties, raw

  ½ medium or 98g

• Mushrooms

  White, raw

  ⅛ lb or 59g

• Carrots

  Raw

  4 small or 200g

• Cabbage

  Raw

  ¹⁄₁₆ head, medium or 36g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Soybean Paste

  Shirakikui

  2 Tbsp or 36g

• Gochujang

  Unknown

  2 tbsp or 38g

• Pork Neck Bones

  Unknown

  16 oz or 448g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Cabbage, kimchi

  1 cup or 150g

Directions

1. First make the bone broth (usually a day ahead). Take the bones, hopefully cut in the Asian style to assist with the marrow entering the broth. Rinse the bones. Bring to a boil in a pot of water until scum forms at the top. Skim off the scum, and dump the water. Rise the bones again. Bring to a boil in fresh water, and skim off remaining scum. Allow to simmer 3-4 hours and cool. If the broth forms a jelly when cool, then you've done it right!
2. Cut the zucchini and yellow squash in bite-sized pieces, cutting from the outside to omit the seeds inside the squash. Also cut the mushrooms. Mix together. - If you buy a 1/2# mushrooms, 1 Zucchini and 1 yellow squash, you will have double what you need for soup. Freeze 4 small batches of half the soft vegetables with the julienned carrots and cabbage below to use with steamed fish recipes in papillote or foil.
3. Julienne carrots with a mandolin if you have it. Save the carrot stubs for a snack later in the week. Cut a 1/6 of a large head of cabbage and shred finely. About half will go in the freezer as above. Set aside.
4. Mince two cloves of garlic. Shred scallions in a diagonal bias.
5. In an earthenware stone pot or any other pot, heat the olive oil and begin to fry the garlic. Now, add the soft vegetables and stir. Add the soybean paste and gochujang paste and stir well. Now, add the carrots and cabbage, stirring well. Add the bone broth until completely covered. In between additions, pick through the bones for meat pieces from the broth to add to the soup. I end up with about 6-7 ounces meat.
6. Cover with room for steam to escape, and allow to cook well for 20 minutes. Turn off heat. Top with scallions. You can also add bean sprouts and cooked potatos.
7. This can be served with kimchi, pickled vegetables, white rice and seaweed nori.

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